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.
The Safety of Eating Uncured Ham
Uncured ham has become an increasingly popular alternative to traditional cured ham in recent years. But is uncured ham actually safe to eat without cooking it first? I did some research to find out the facts around eating uncured ham and here is what I learned.
What is Uncured Ham?
Uncured ham is ham that has been preserved without the use of chemical curing agents like nitrites or nitrates. Instead, uncured ham relies on natural curing methods like:
- Sea salt
- Celery powder or juice
- Vinegar
- Cultured celery extract
These ingredients help preserve the ham while adding flavor. The end result is a product with no artificial preservatives.
Is Uncured Ham Safe to Eat Uncooked?
The short answer is yes, uncured ham can safely be eaten without cooking it first. During the natural curing process, uncured ham is slowly salted and dried which preserves the meat while inhibiting bacterial growth. This allows uncured ham to be stored at cool temperatures and eaten uncooked.
It’s important to note that most uncured ham you find in stores has already been cooked during processing. This additional cook step further ensures any potential bacteria is killed off before packaging. For those reasons, eating pre-cooked uncured ham straight from the package poses minimal food safety risks.
Benefits of Uncured Ham
Here are some of the touted benefits of choosing uncured over cured ham:
- No chemical preservatives
- Perceived as more natural
- May be preferable for those avoiding nitrates/nitrites
- Distinctive flavor profile
Of course, cured ham cooked to proper temperatures is also entirely safe to eat. Choosing between them comes down to personal preference.
Proper Storage of Uncured Ham
To maintain quality and safety, follow these storage guidelines:
- Store unopened packs as indicated on label (often refrigerated)
- Once opened, store in fridge for 3-5 days
- Slice off only what you plan to immediately eat
- Wrap tightly or place in airtight container
- Can also be frozen for 4-6 months
It’s particularly important not to leave uncured ham sitting out for extended periods once opened, to prevent bacterial growth.
Serving and Cooking Uncured Ham
Uncured ham is extremely versatile when it comes to serving methods:
- Enjoy sliced cold right out of the pack
- Layer on sandwiches and paninis
- Roll up in crepes or omelets
- Dice and add to salads or pizza
- Heat slices before serving if desired
- Bake, broil or grill for hot ham dishes
- Add to soups, beans or potatoes
Cooking uncured ham prior to eating takes the safety factor to another level. But again, this is not required given the curing and cooking processes the ham already undergoes during production.
The Bottom Line
Uncured ham offers a minimally processed, preservative-free alternative to traditional cured ham that can be safely eaten without cooking. While cooking uncured ham certainly poses no risks, it’s perfectly safe for people to enjoy straight from the package if preferred. As with any meat product, proper refrigerated storage is important once opened. Those wishing to reduce nitrates/nitrites in their diet may find uncured ham to be an appealing lunch meat option.
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
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.
Brine curing is the most popular way to produce hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water, and flavorings are some of the things that can be used for brining. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process.
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
Is uncured ham safe to eat without cooking?
FAQ
Is uncured ham safe to eat without cooking?
Is uncured deli meat safe to eat?
Is uncured ham healthier than cured ham?
Why is ham uncured now?
Does uncured ham need to be cooked?
However, uncured ham may still require cooking, depending on its specific preparation and processing methods. When a ham isn’t cooked, the label usually states the need for cooking and provides cooking instructions. Cooking uncured ham generally involves baking it in the oven, covering it with foil, and flipping the fat side up.
Can you eat ham cured?
Because it has undergone a natural curing process and has been thoroughly cooked (unless labeled otherwise), it is still perfectly safe to eat and potentially better for you than ham cured with synthetic ingredients (although the science is still out on that).
What happens if a ham is not cooked?
When a ham isn’t cooked, the label usually states the need for cooking and provides cooking instructions. Cooking uncured ham generally involves baking it in the oven, covering it with foil, and flipping the fat side up. Additional glaze can be added after removing the ham from the oven, enhancing its flavor.
Is uncured ham safe?
This means that the ham is safe for consumption, although it may require additional heating to achieve the desired tenderness and taste. It is important for consumers to read the product labels and follow the recommended preparation instructions before enjoying their uncured ham. What Is Uncured Ham?