All hams begin as a roast from the hind leg of a hog, referred to as a fresh ham. Before preparation, it is no different from any other pork roast. However, the journey to becoming a ham is a complex process involving various methods of aging, curing, smoking, or cooking. The ham you typically buy at the store is generally wet or brine-cured. This process involves injecting the ham with a mixture of salt, sugar, sodium nitrite, sodium erythorbate, sodium phosphate, potassium chloride, water, and flavorings. The ham is then cooked to a temperature of 150 degrees F. This combination of chemical brine and cooking kills bacteria, making the ham safe to eat.
The Curing Process
Ham can be either dry-cured or wet-cured. A dry-cured ham is rubbed with a mixture that contains salt and a variety of other ingredients, including sodium nitrate. Sugar is commonly used to dry-cure ham in the United States, followed by a period of drying and aging. Dry-cured hams may require rehydration before consumption. In contrast, a wet-cured ham is cured with brine, either by immersion or injection. The distinction between wet and dry curing is not always fixed; some curing methods begin wet but are followed by dry aging.
Aging
Hams are hung in a specially controlled room with precise temperature and humidity settings, where they can age for up to five years. Eventually, they develop a hard mold crust that must be scraped off and thoroughly washed before consumption. Aging typically occurs at temperatures between 75 degrees F and 95 degrees F, with humidity levels between 55% and 65% for at least 45 days. Good air circulation is essential to keep the meat’s surface dry and reduce mold growth.
Cold Smoking
Cold smoking is done at temperatures below 100 degrees F and can last for days or even weeks. Because the temperature is so low, bacteria are controlled by chemicals in the smoke and the slow drying process. A cold-smoked ham typically requires salt curing, often in a brine, to keep bacteria under control during the curing process.
Many hams are prepared using a combination of these methods. The Smithfield Ham, which can sell for $7 to $15 per pound, utilizes all the aforementioned techniques to preserve the meat. If you want to make your own Smithfield Ham, start with the hind leg of a hog raised entirely on a peanut diet. Soak the ham in a saltwater brine mixture for 1 to 2 months, smoke it for a week, and then let it age for another 6 months. This lengthy process is why the price is so high.
The majority of common wet-cured hams available in U.S. supermarkets are the “city ham” variety, in which brine is injected into the meat for rapid curing suitable for the mass market. Traditional wet curing involves immersing the ham in brine for an extended period, often followed by light smoking.
Ham, a popular deli meat, includes dry-cured varieties such as Italian prosciutto and Spanish Jamón Serrano. The United States has its own version known as country ham, which may or may not be smoked. Smithfield ham, or country ham, is typically a salty variety associated with the Southern United States, particularly Virginia, where the curing process originated.
Country Ham
Country hams are cured in salt and saltpeter for about a month, then smoked over hardwood, such as hickory or red oak. After smoking, they are aged for several months to upwards of a year. Whole country hams must be scrubbed and soaked for many hours prior to consumption to remove excess salt and mold; otherwise, they will be too salty to eat. Even when properly soaked, they remain quite salty. They are usually sold un-refrigerated as whole bone-in hams, packaged in rough cotton bags with identifying markings. Country ham is also available in ready-to-cook, pre-soaked, pre-sliced packages, typically vacuum-packed in plastic sheets.
Serving Suggestions
There are several ways to enhance the flavor of a prepared ham, improving its quality. When serving a precooked ham for a formal gathering, insert a dozen or so whole cloves, top with pineapple slices, glaze with a nice mustard sauce, and bake in the oven at 350º F for a couple of hours, depending on the size. This will heat the ham and add flavor. To elevate the ham further, try grilling or smoking it. For additional ideas, consider a honey glaze for a smoked ham or maple mustard for a baked ham; either can add zest to the flavor. Additionally, grated horseradish in the maple mustard sauce can really liven things up.
Nutritional Values Based on a 3 oz. Boneless Serving
Lean cured ham contains 140 calories, 6.5 grams of total fat, 2.2 grams of saturated fat, 18.7 grams of protein, and 48 milligrams of cholesterol.
Extra lean cured ham has 124 calories, 5 grams of total fat, 1.7 grams of saturated fat, 18 grams of protein, and 45 milligrams of cholesterol.
