Consumer Tips for Buying and Serving Ham

Richard J. Epley

Ham comes from the rear leg of the pork carcass. Not all the cured product from the pork carcass is ham. The picnic (cured lower portion of the front leg), bacon (cured belly), and Canadian bacon (cured loin) are not considered ham.

In curing, sodium nitrite, salt, and sugar are mixed with water to form the "brine" or curing solution. This solution is then "pumped" into the ham for uniform distribution of the brine. After several days of curing, the product is washed free of excess brine, cooked, and sometimes smoked. This process is known as a commercial cure.

Processors are inspected continuously by the USDA to make sure the finished product does not contain more than 200 parts per million nitrite. However, processors may, in response to customer desires, vary salt and sugar proportions, length and method of curing, smoking, and other processing techniques to produce a product that is unique to their particular brand.

The nitrites meat processors use to cure hams are approved by the Food and Drug Administration as safe food additives. For more information about nitrite, ask for animal science fact sheet FS-0974 Nitrite in Meat at your local county extension office.

Types

Fresh vs. cured. The "uncured ham" should be labeled "pork leg" (fresh ham) and is hereafter referred to as "fresh ham." If the hind leg is to be cured, it may be a commercial cure as described above or a country cure. Country cured hams are prepared with a dry cure. After a long and expensive curing and aging period, the country ham is sold to consumers who desire the special flavor, dryness, and saltiness of the product. Since very few country hams are sold in Minnesota, the remaining discussion will be concerned with commercially cured hams.

Canned vs. noncanned. Both canned and noncanned hams are sold. If you buy a canned ham, the weight quoted will be the net weight; that is, the ham weight excluding the can.

Bone-in vs. boneless. Hams may be sold intact including all bones. However, some people do not use ham bones, and most people are not proficient in carving and may prefer a boneless ham. Bone-in hams are always noncanned, whereas boneless hams may be canned or noncanned.

Half vs. portion. Some bone-in hams are large and thus are reduced in size. If a ham is cut in half, the resulting products should be sold as a rump half and a shank half. If one or more of the meaty center slices is removed and sold separately, the resulting products should be sold as a rump portion and a shank portion. A shank portion will have more connective tissue than a rump portion.

Regular vs. additional water. The brine used in curing is, of course, mostly water. The large amount of water uniformly distributes the curing ingredients throughout the ham in a short period of time. During the curing, smoking, and cooking processes, all of the added water is normally lost. However, some hams do not lose all of the water from the brine. USDA regulations require processors to label hams with different names if more than a normal amount of water is retained after processing. The requirements for labeling are based on a minimum protein content of the ham after taking into account the fat content (this is known as protein fat-free or PFF). The following are the names allowed for various minimum PFF percentages; Ham, 20.5; Ham With Natural Juices, 18.5; Ham Water Added, 17.0; Ham and Water Product—X% of Weight is Added Ingredients, less than 17.0.

Perishable vs. nonperishable. All noncanned hams are perishable and must be refrigerated at all times by retailers and consumers. Most canned hams are perishable and also must be kept under refrigeration. The are labeled "Perishable: keep under refrigeration." Some canned hams are pasteurized and do not require refrigeration. Such hams may be stored at room temperature almost indefinitely since the product is sterile and recontamination is not possible unless the can is opened, punctured, or torn. Such products are usually, but not always, labeled "Does not require refrigeration." When in doubt, always refrigerate.

Selection

Fresh hams with a desirable color are characterized as bright grayish-pink. Fresh hams that display a pale, soft, and watery appearance are less desirable. Although these hams appear to contain less fat, they shrink more upon cooking and thus tend to be less juicy. Fresh hams that have been stored too long at 40°F or higher are usually slightly greenish because of the effect growing bacteria have upon the muscle.

Cured hams display a characteristic pink cured color. Improper curing results in a light and/or nonuniform cured color. When the ham surface is exposed to certain lights during retail display, the bright pink cured color changes to a faded color. Upon exposure to light and/or prolonged storage at 40°F or higher, the faded pink surface turns to a faded green. Select bright pink cured hams.

The cut and exposed surface of a ham (or ham slice) sometimes displays a rainbow of colors. This rainbow of color may be due to microbial growth. The more likely cause of this phenomenon is the spreading of the cooked white fat present in meat over the surface of the lean during slicing. White is the reflecting to the eye all the rays of the spectrum combined.

Marbling is the visible specks of fat within a muscle. Marbling contributes to pork flavor and, to a lesser extent, to juiciness and tenderness. However, hams with excessive marbling tend to taste greasy. Select hams with a small to modest amount of marbling for optimum flavor.

Another important criterion when selecting hams is cost per serving.

Cost per serving =

cost per pound as purchased ——————————————————— number of servings per pound you expect

Example, cost per serving =

$2.00 ———— 2

The number of servings per pound varies according to the ratio of lean to fat and bone and what you consider an adequate serving. Fat, noncanned hams with all of the bone present may yield only one serving per pound for a family with a hearty appetite. On the other hand, a well-trimmed, boneless ham easily will yield three servings per pound for a family with a not-so-hearty appetite. In spite of the above variations, you can find hams with the same amount of lean, fat, and bone and yet quoted at different prices per pound. Thus, the calculated cost per serving will vary. Don't forget, however, that some hams are higher priced because of their flavor characteristics or special processing.

Should you buy a ham which has additional water? This decision depends upon eating preference and/or price. Some consumers prefer the extra juiciness provided by the additional water. Others do not. Hams with additional water normally sell for a lower price per pound as purchased than regular ham. The amount of extra water in Ham With Natural Juices and Ham Water Added is approximately 5 and 10 percent, respectively. A Ham and Water Product—X% of Weight is Added Ingredients will have the percentage listed. Subtract the percentage of added water from 100, move the decimal two places to the left and divide this figure into the price per pound. The resulting price can then be compared with the price per pound of regular ham. The lower figure is the best protein buy, assuming the fat trim is equal.

A commonly asked question is, "What type of ham is best to serve company?" Although hams vary considerably among brands, use the following general recommendations as a guide:

1. Boneless, noncanned (using selection criteria previously discussed)
2. Canned, nonpasteurized (perishable)
3. Noncanned, bone-in (if you are handy at carving)
4. Canned, pasteurized (shelf stable)
5. Picnic "ham"

Storage

When in doubt, refrigerate hams at all times. The storage temperature should be 32°F. Only genuine country cured hams and pasteurized canned hams labeled "Does not require refrigeration" can be stored safely without refrigeration.

If the temperature of your refrigerator is set at 32°F, cured ham slices and boneless, noncanned ham can be stored easily for a week. Shank and rump portions and halves can be stored easily for 2 weeks. Intact, bone-in, smoked, whole hams can be stored for a month. In all cases, make sure the product is covered with a moisture-proof wrapping material to prevent dehydration. Consume all ham before a distinct spoiled odor and greenish appearance appear.

Perishable, unopened canned hams can be stored in the refrigerator indefinitely. Once opened and partially used, store the remainders as long as you would a boneless, noncanned ham.

Don't freeze canned hams as purchased. Remove the ham from the can and wrap with a high quality freezer wrap. Non-canned hams may be frozen if wrapped tightly in a high quality freezer wrap. Storage for more than 2 months usually results in a loss of the desirable flavor normally associated with high quality unfrozen ham.

After the meal, always refrigerate any leftovers immediately! You do not need to wait for the leftovers to "cool down," since that is the purpose of refrigeration.

Preparation

Ham cookery requires an accurate meat thermometer. Place it in the thickest portion, being careful not to insert the tip in a fat pocket or against the bone. Cook hams to the following internal temperatures:

If you purchase a bone-in ham, you should be fairly proficient in carving, especially if you are serving to company. Figure 1 illustrates the steps to take in carving a bone-in ham. Always cut across the grain (muscle fibers) when possible for best results.

Figure 1. Carving a bone-in ham.

Place the fork securely in the end on your left. Cut as many slices as you can parallel to the length of the ham or until you are scraping the bone. This description is for a ham from the left side of pork. With a ham from the right side of pork, these first slices will be made farthest from you. Turn the ham up so that it now is sitting on the surface you just cut. Place the fork securely into the left end. Cut a small wedge out next to the shank end. Then cut thin slices down to the leg bone. Remove the slices by cutting along the leg bone at a right angle to the group of slices. To obtain additional smaller slices, return the ham to its original position and slice at right angles to the bone.

Remove the ham from the oven and allow it to "set-up" for 5 minutes. Place the ham on the carving board with the fat side up and the shank bone to your right. A large fork and sharp carving knife are essential for good carving.

Excess fat can be trimmed off, sliced, and fried like bacon. Left-over bones can be used in making other products such as split-pea soup.

Nutritional Value

Keep in mind that as the fat content of muscle (notably marbling) increases, the percentage moisture and protein decrease. The reverse is also true.

The two most abundant minerals in ham are sodium and potassium (844 and 238 mg. per 3½ oz. serving, respectively), primarily because of their presence in the curing ingredients. Thus, persons on sodium restricted diets definitely should limit their ham consumption and consult a registered dietitian. Ham is a good source of phosphorous and also contains some magnesium as well as minute quantities of zinc, iron, and copper.

UNIVERSITY OF MINNESOTA, U.S. DEPARTMENT OF AGRICULTURE, AND MINNESOTA COUNTIES COOPERATING

Produced by Communication and Educational Technology Services, University of Minnesota Extension.

In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Please contact your University of Minnesota Extension office or the Extension Store at (800) 876-8636.

University of Minnesota Extension is committed to the policy that all persons shall have equal access to its programs, facilities, and employment without regard to race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status, or sexual orientation.