can you eat country ham raw

The Savory Tradition of Eating Raw Country Ham in the South

Country ham holds a special place in the culture and cuisine of the American South This dry-cured, salt-rubbed meat is an iconic regional specialty But a question often pops up about country ham can you eat it raw?

Unlike a standard cooked “city” ham, the curing and aging process makes it possible to consume country ham completely uncooked. However, raw country ham is less common in the U.S. compared to Europe’s famous dry-cured hams like prosciutto. Let’s explore the unique tradition of eating country ham raw in the South.

What Is Country Ham Exactly?

Country ham refers to a style of preserved salt-cured ham native to states like Virginia, North Carolina, Tennessee, Kentucky, and others across the Southeastern U.S. The pork leg is rubbed with salt, sugar, and nitrites. It is then aged for months or even years, developing a concentrated salty, smoky flavor.

This dry-curing technique pulls moisture from the meat, creating an extremely salty final product. Country ham is scrubbed and may be soaked before cooking to remove excess salt. It can be enjoyed pan-fried, baked with sweet glazes, or simmered in stews and beans.

Is It Safe to Consume Raw?

The short answer is yes, you can eat slices of country ham completely raw if it is properly dry-cured. The extended salting, desiccating and aging transform the texture and make it safe to eat uncooked. However, as with any raw meat, proper handling is crucial to avoid illness.

When enjoying country ham raw, only slice off what you plan to eat immediately and refrigerate the remainder. Scrub off any dark moldy patches on the exterior rind. And know that raw meat carries more risk for certain groups like pregnant women, infants, elderly, or immunocompromised individuals.

How Country Ham is Traditionally Eaten in the South

Most Southern home cooks traditionally boil or bake country ham to mellow out the intensely salty, concentrated flavor. Long soaking beforehand helps draw out some of the saltiness. Simmering the ham in water, cola, ginger ale, cider, coffee or other liquids is common practice.

Glazes made with molasses, brown sugar or honey are also frequently used to caramelize and add sweetness to balance the saltiness when baking country ham in the oven. Serving country ham at special holiday meals or weekend breakfasts is customary in Southern culture.

But according to dedicated country ham connoisseurs, the truest way to enjoy the nuances of flavor and silky texture is by eating paper-thin sliced country ham completely raw. This preparation is similar to fine Italian prosciuttos or Spanish jamón ibérico. The dryness concentrates the salty, umami pork essence.

Tips for Safely Eating Raw Country Ham

Follow these tips for enjoying raw country ham safely:

• Seek out high-quality, reputable artisan producers for your ham.

• Thoroughly scrub off any dark exterior mold before slicing.

• Slice the ham as thinly as possible, ideally with a sharp ham slicer.

• Limit portions to 2-3 ounces due to extremely high sodium content.

• Pair with sweet jams, fruit, pickles or biscuits to balance the saltiness.

• Refrigerate opened ham for no more than 3-5 days.

• Cured meats are safe at room temp for brief periods, but refrigerate promptly after slicing.

The thin slices allow you to appreciate the concentrated salty savor of country ham. Take your time relishing the melt-in-your-mouth texture.

The High Sodium Content of Raw Country Ham

While country ham supplies protein, it also contains extremely high levels of sodium. A 3-ounce serving can provide over 1000 milligrams of sodium, more than half your daily recommended limit. Consuming high sodium foods regularly is associated with increased risks of high blood pressure, stroke, and heart disease.

It’s best to enjoy raw country ham in moderation as part of an overall healthy diet. Be mindful of your total sodium intake from all foods and beverages if you partake in uncooked country ham. Also, some groups like those with hypertension or kidney disease may need to avoid raw country ham completely due to the very high salt content.

Health Risks to Be Aware of with Raw Pork

There are some health risks to consider when consuming raw or undercooked pork:

• Bacterial contamination – Pathogens like Salmonella, Listeria, E. Coli and Staph can be present on raw meats. Proper handling and storage is key.

• Toxoplasmosis – Raw meat may contain Toxoplasma gondii parasites, which can cause toxoplasmosis infection.

• Nitrites – Curatives used to preserve meats may convert to compounds that are carcinogenic in high amounts.

• High blood pressure – The extremely high sodium content can exacerbate hypertension.

In general, raw country ham is considered relatively safe for healthy adults when consumed in moderation. But infants, elderly, pregnant women and immunocompromised individuals may want to avoid uncooked ham.

Potential Healthier Alternatives to Raw Country Ham

If you want to skip the risks of raw pork, consider these lower-sodium alternatives that provide savory, salty flavor:

• Baked or boiled country ham
• Smoked turkey or prosciutto
• Jamón serrano, salami or pancetta
• Sprinkling of smoked paprika
• Anchovies, olives, pickled vegetables

Cooking mellows the saltiness of country ham for a safer but still delicious preserved pork treat. And salt-cured fish, olives, spices and more can capture that savory umami taste too.

The Takeaway on Eating Raw Country Ham in the South

While less common than in Europe, enjoying paper-thin slices of country ham “raw” is a cherished tradition for Southern ham connoisseurs. The dry-curing process makes it possible to safely consume country ham uncooked, highlighting the intense salty pork flavor. However, the extremely high sodium means it’s best eaten in moderation.

Proper handling, storage and portion control are important when indulging in raw country ham. For those new to this Southern delicacy, trying baked or boiled country ham first is recommended. But the unique savor of raw country ham endures as a distinctive bite of Southern food culture.