Does Ginger Ale Remove Salt from Ham? A Comprehensive Guide

As a long-time ham lover I’m always looking for ways to enhance the flavor and moisture of this salty, smoky meat. And recently I came across an intriguing technique – using ginger ale to remove excess saltiness from ham.

In this comprehensive guide we’ll dive into everything you need to know about using ginger ale to reduce salt in ham including

• How and why ginger ale removes salt from ham
• Step-by-step instructions for de-salting ham with ginger ale
• Tips for buying and preparing less salty ham
• Other methods for removing salt from ham
• Frequently asked questions

So read on to learn all about this clever hack for balancing the flavors of your holiday ham!

How Ginger Ale Removes Salt from Ham

The carbonation and sweetness of ginger ale make it surprisingly effective at drawing out excess salt from cured meats like ham. There are two main scientific reasons behind this:

First, ginger ale contains carbonic acid created by dissolving CO2 gas in water. This weak acid can help break down and dissolve salt compounds in the ham through an ion exchange reaction.

Second, the sugar in ginger ale masks the salty taste by enhancing the other flavors. The sweetness provides balance to the saltiness, resulting in a more rounded flavor profile.

Additionally, as the ham soaks in the ginger ale, the salt diffuses from areas of high concentration (inside the ham) to areas of low concentration (the surrounding ginger ale). The soda effectively pulls salt out of the meat through this osmosis process.

Step-By-Step Instructions for Removing Salt with Ginger Ale

Here is a simple, foolproof method for using ginger ale to reduce excess salt in store-bought or homemade ham:

What You’ll Need:

• 1 liter ginger ale (not diet – use full sugar variety)
• 1 ham or ham steak (wet cured works best)
• Large plastic food storage bag or container
• Baking sheet

Instructions:

1. Place the ham in a large plastic bag or airtight container. Pour the liter of ginger ale over the ham until completely submerged.

2. Seal the bag/container and refrigerate for at least 5 hours, flipping the ham halfway through. The longer you soak, the more salt is removed.

3. Remove the ham from the ginger ale and pat dry thoroughly with paper towels. Discard the ginger ale.

4. Preheat oven to 350°F. Place ham on a baking sheet and bake until heated through, basting occasionally with pan drippings.

The ginger ale soak should significantly reduce the saltiness, resulting in a juicier, more balanced flavor. For extra salty cured ham, repeat the soaking process before baking.

Tips for Buying and Preparing Less Salty Ham

Aside from using ginger ale, there are some other tricks for purchasing and cooking ham that is less salty from the start:

• Opt for a wet-cured ham which is brined in a saltwater solution rather than heavily salted with a dry rub.

• Soak the raw ham in water for 1-2 hours before cooking to draw out some salt. Change the water periodically.

• Rinse the ham under cold water before and after cooking to remove surface salt.

• Simmer or poach the ham to let salty compounds leach into the cooking liquid. Skim fat periodically.

• Slice the ham as thin as possible to minimize the salt impact per bite.

• Balance salty ham with sweet glazes, fruits, and sauces like pineapple, maple syrup, or brown sugar.

Other Effective Ways to Remove Salt from Ham

While ginger ale is my go-to for de-salting ham, there are a few other methods you can try:

• Vinegar Soak: The acetic acid in vinegar breaks down salt, so soak the ham in a mix of water, vinegar, and salt for a few hours.

• Milk Soak: The milk proteins bind with salt, so soak the ham in milk before rinsing and cooking.

• Vegetable or Fruit Juice: The natural acids help extract salt. Soak the ham in pineapple, tomato, or other juices.

• Pressure Cook: High-pressure cooking can effectively desalinate salty meats in less time.

• Low-and-Slow Cooking: Simmering the ham in ample liquid for long periods extracts salt over time.

FAQs About Using Ginger Ale for Less Salty Ham

How long should I soak the ham in ginger ale?

For best results, soak the ham for at least 5 hours in the refrigerator. For very salty ham, soak for 12-24 hours.

Does the ham absorb the ginger flavor?

Only mildly. The ginger adds subtle aroma but doesn’t make the ham taste gingery.

Can I use diet ginger ale?

No, you need the sugar in regular ginger ale to balance and mask saltiness.

What type of ham works best?

Wet-cured ham absorbs the ginger ale better than country ham. But it can work for any very salty ham.

Can I bake the ham in ginger ale?

Yes, pour remaining ginger ale in the baking pan and baste frequently for extra moisture and flavor.

Should I rinse the ham after soaking?

Rinsing helps remove surface salt, but pat dry thoroughly before baking so the ham doesn’t get soggy.

Can I use ginger ale in the glaze?

Definitely! The ginger ale adds great flavor to glazes and pairs perfectly with ham.

Does ginger ale only reduce salt, or other flavors too?

Mainly salt, but it can also subtly mellow the smoky taste. The ham still tastes hammy though!

The Takeaway: Give Ginger Ale a Try for Perfectly Balanced Ham

If you love the rich, hearty flavor of ham but find that store-bought varieties are just too salty, give the ginger ale method a try. By drawing out excess salt and adding a touch of natural sweetness, ginger ale can work wonders to balance your holiday ham.

While fully desalting some extremely salty hams may not be possible, soaking in ginger ale can certainly provide a noticeable improvement in salt levels for a more palatable, nuanced flavor. For best results, allow ample soaking time, use full-sugar soda, and incorporate some of the other salt-minimizing techniques.