Hams: They can be fresh, cook-before-eating, cooked, picnic and country types. There are so many kinds, and their storage times and cooking times can be quite confusing. This background information serves to carve up the facts and make them easier to understand.
Hams may be fresh, cured or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. There will be the word “fresh” in the name of fresh ham, which means that it has not been cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat. “.
Cursed ham is usually a deep rose or pink color. Fresh ham, which isn’t cured, is the color of a fresh pork roast, which is pale pink or beige. Country hams and prosciutto, which are dry-cured, are pink to mahogany.
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. People must cook fresh hams and hams that have only been treated to destroy trichinae (this could mean heating, freezing, or curing in the processing plant) before they can eat them. Hams that must be cooked will bear cooking instructions and safe handling instructions.
If a ham isn’t ready to eat but looks like it is, it will have a big message on the main display panel (label) saying that it needs to be cooked, examples g. , “cook thoroughly. ” In addition, the label must bear cooking directions.
Sodium or potassium nitrate (or saltpeter), nitrites, and sometimes sugar, seasonings, phosphates, and cure accelerators are added to make something cure. g. , sodium ascorbate, to pork for preservation, color development and flavor enhancement.
Nitrate and nitrite contribute to the characteristic cured flavor and reddish-pink color of cured pork. Clostridium botulinum is a deadly microorganism that can grow in foods in some situations. Nitrite and salt stop it from growing.
Pork can be injected with flavoring and curing solutions or massaged and tumbling the solutions into the muscle. Both methods make the pork more tender.
For dry curing, which is how country hams and prosciutto are made, fresh ham is rubbed with a dry-cure mix of salt and other things. Dry curing produces a salty product. In 1992, U. S. The USDA’s Food Safety and Inspection Service (FSIS) approved a trichinae treatment method that lets potassium chloride be used instead of up to half of the sodium chloride. This lowers the amount of sodium in the food. Since dry curing takes away the moisture, the weight of the ham is reduced by at least 20%, but usually by up to 25%. This makes the flavor more concentrated.
Dry-cured hams may be aged more than a year. Six months is the traditional process but may be shortened according to aging temperature.
These hams that haven’t been cooked can be kept at room temperature without getting spoiled by bacteria because they don’t have much water in them. Dry-cured ham is not injected with a curing solution or soaked in a curing solution to make it, but it can be smoked. Today, dry-cured hams may be sold as items that need to be prepared by the customer before they are safe to eat. Just like with any other meat, it’s important to read the label on a ham to see how it should be cooked.
For many people, ham is a go-to lunch meat for sandwiches, pizzas, salads, and more Its versatility, convenience, and salty-smokey flavor make it a staple in many refrigerators But with all the curing, smoking, aging, and other processing involved, you may wonder – is ham actually raw meat?
The answer is complicated, as there are many different types of ham to consider. While some pre-packaged deli hams can be eaten straight out of the fridge others need thorough cooking prior to eating.
In this article, we’ll break down the different categories of ham, signs to look for, safety considerations, and tips for enjoying this popular pork product
An Overview of Ham Varieties
Ham is meat from the hind leg of a pig that has been processed in some way. Here are the main types you’ll see at the supermarket or deli counter:
Cured Ham – Cured with salt, sodium nitrite, and other preservatives. May not be cooked.
Aged Ham – Hang dried over months to preserve. Not cooked.
Smoked Ham – Smoked for flavor, may or may not be cooked.
Cooked Ham – Fully cooked but not necessarily cured or smoked.
Fresh Ham – Raw pork leg, requires thorough cooking.
Deli Ham – Pre-cooked, pre-sliced hams like honey ham, black forest ham, etc.
As you can see, the world of ham is diverse. The curing, smoking, aging, and cooking processes all impact whether the ham can be considered raw or not.
Identifying Signs Your Ham is Raw
Because hams can look similar when packaged, identifying a raw ham requires closely checking the label. Here are the signs that your ham needs cooking:
- “Cook before eating” or “cook thoroughly” stated on label
- Internal temperature chart for cooking to 145°F
- Safe handling instructions for raw meat
- Fresh ham or fresh pork leg designation
Raw hams may also be called “green ham.” If you see this or the term “fresh” coupled with cooking instructions, you are dealing with raw pork.
Signs Your Ham is Fully Cooked
In contrast to raw ham, a fully cooked, ready-to-eat ham will have these label indications:
- “Fully cooked” stated on packaging
- Reheating rather than cooking instructions
- “Keep refrigerated” rather than “keep frozen”
- Safe for consumption right out of fridge if from a federally inspected plant
Cooked hams have a firm, dry appearance compared to the raw, wet look of fresh pork. Of course, deli-style hams are already sliced for sandwiches.
Is Deli Ham Considered Raw?
Pre-packaged sliced hams from the deli section, like honey ham, smoked ham, and black forest ham, are ready to eat without cooking. The USDA considers these types of ham as fully cooked.
However, for optimal flavor and texture, you may want to heat deli ham before making sandwiches or adding to meals.
Raw Ham Handling Considerations
If preparing an uncooked fresh ham roast or steak, it’s vital to handle it safely:
- Store at 40°F or below
- Defrost in fridge, not room temp
- Cook to internal temp of 145°F
- Prevent cross-contamination by keeping raw ham away from ready-to-eat foods.
You’ll also want to wash hands, utensils, and surfaces after contact with raw pork. Take the same precautions as you would with raw chicken or ground beef.
Tips for Enjoying Ham
Once you determine if your ham is raw or ready-to-eat, here are some serving tips:
- Enjoy sliced deli ham cold or gently warmed
- Bake canned cooked ham with glaze for flavor
- Smoke or cure raw ham at home with specialty recipes
- Grill or pan fry raw ham steaks as you would pork chops
- Slow roast or bake bone-in raw ham with cloves, apples or pineapple
- Simmer raw ham in soups like split pea or bean soup
Raw ham offers versatility in terms of cooking methods. And cooked hams, including deli varieties, provide convenient sandwich fixings.
The Takeaway: Most Hams Aren’t Raw
While fresh ham does exist, most ham has been cured, smoked, or cooked in some way during processing. Checking the packaging is the only sure way to know if you’re dealing with raw pork or not.
With cooked hams, the main concern is avoiding dryness when reheating. But with raw ham, it’s vital to fully cook through to destroy any potential bacteria before eating.
Understanding the different types of ham and reading labels carefully allows you to incorporate this tasty pork product into recipes safely. Just be diligent when handling raw ham to prevent foodborne illness.
So is ham raw? In most cases, no – but confirm by looking for tell-tale signs on packaging like “fully cooked.” And if you do purchase a fresh, raw ham, cook it thoroughly and take care to prevent cross-contamination in your kitchen.
Smoking and Smoke Flavoring
After curing, some hams are smoked. When ham is smoked, it is hung in a smokehouse and allowed to soak up smoke from smoldering fires. This gives the meat more flavor and color and slows down the rancidity process. Not all smoked meat is smoked from smoldering fires. A popular process is to heat the ham in a smokehouse and generate smoke from atomized smoke flavor.
Pathogens that can make you sick can be found in pork, as well as other meats and poultry. These are Escherichia coli, Salmonella, Staphylococcus aureus, and Listeria monocytogenes. They are all destroyed by proper handling and thorough cooking to an internal temperature of 160°F. The following pathogens are associated with ham:
- The trichinella spiralis family includes parasites that can be found on hogs. To kill trichinae, all hams must be processed according to USDA rules.
- Staphylococcus aureus (staph): These bacteria are killed by heat and processing, but they can come back if they are handled incorrectly. Then they can make a poison that can’t be killed by cooking it any further. Dry curing of hams may or may not destroy S. auxreus, but the high salt content on the outside stops these bacteria from growing. When the ham is cut into slices, the moister inside will make it easier for staphylococcus to grow. Thus, sliced dry-cured hams must be refrigerated.
- Mold — Can often be found on country cured ham. Most of these are safe, but some molds can make mycotoxins. Molds grow on hams during the long process of curing and drying them because the high salt and low temperatures don’t bother these tough organisms. DO NOT DISCARD the ham. Use hot water to clean it and a stiff vegetable brush to get rid of the mold.
When buying a ham, figure out what size you need by looking at how many servings that type of ham should make:
- 1/4-1/3 lb. per serving of boneless ham
- 1/3-1/2 lb. of meat per serving of bone-in ham
Cooking or Reheating Hams
You can eat fully cooked, vacuum-packed hams (whole or half) and canned hams cold, right from the package. These are both made in federally inspected plants.
If you want to reheat these cooked hams, however, set the oven to no less than 325°F and heat it until a food thermometer reads 140°F inside.
Unpackaged, cooked ham is potentially contaminated with pathogens. Heat to 165°F any cooked ham that has been repackaged somewhere other than the processing plant or any cooked ham that has been left over.
Spiral-cut cooked hams are also safe to eat cold. The unique slicing method, invented in 1957, reduces carving problems. When whole or half hams are heated, the glaze melts and runs off the meat, making the meat dry. This is why these hams are best served cold. If you want to reheat hams that were packed in processing plants that were inspected by the USDA, you must heat them to 140°F using a food thermometer. Hams that have been repackaged outside of the plant or that have been spiral-cut and left over must be heated to 165°F. In a regular oven, heat a spiral-sliced ham at 325°F for about 10 minutes per pound. Cover the whole ham or a portion of it with heavy aluminum foil. Individual slices may also be warmed in a skillet or microwave.
Smoked or fresh hams that need to be cooked before eating must reach 145°F and rest for 3 minutes before they can be served. Cook in an oven set no lower than 325°F. Hams can also be safely cooked in a microwave oven, other countertop appliances and on the stove. Consult a cookbook for specific methods and timing.
Country hams can be soaked in the fridge for 4 to 12 hours or longer to lower the amount of salt they have before they are cooked. Then they can be cooked by boiling or baking. Follow the manufacturers cooking instructions.
How Ham Is Made from a Whole Pig — Prime Time
FAQ
Is ham cooked or raw?
What is a raw ham called?
Why do people eat raw ham?
Why does ham not need to be cooked?
What is a raw ham?
A raw ham, also known as fresh ham, is a cut of pork that has not been cured, smoked, or fully cooked. It is the hind leg of a pig and has a tender texture and natural flavor, making it ideal for various cooking methods. How do I choose a raw ham? When selecting a raw ham, look for one that has a nice pink color and firm texture.
Is ham gluten free?
Ham naturally by itself is gluten-free. Although, many companies made their ham with gluten-containing ingredients like broth, spices, and glazes. So, you must prefer brands that indicate they are gluten-free on the packaging.
Is raw ham safe to eat?
Raw ham that has been properly cured and aged is safe to eat. The curing process helps to preserve the meat and eliminate harmful bacteria. However, it’s important to source raw ham from reputable producers and ensure it has been handled and stored correctly.
Is Ham a good meat to eat?
Pork is one of the most consumed meats in the world. From European charcuterie stars such as prosciutto di Parma, jamón Serrano, and jamón Ibérico to the Jinhua dry-cured hams from the Zhejiang province of China used to flavor stews and stir-fries, ham is a big deal.