Ham information from the archives
 

Food Safety and Inspection Service United States Department of Agriculture
Washington, D.C. 20250-3700 Consumer Education and Information FOCUS ON:
Ham Hams: They can be fresh, cook-before-eating, fully-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.



Definition The word HAM means pork which comes from the hind leg of a hog.
Ham made from the front leg of a hog will be labeled "pork shoulder picnic."
"Turkey" Ham must be made from the thigh meat of turkey.



Hams may be fresh, cured, or cured-and-smoked. The usual color for cured
ham is deep rose or pink; fresh ham (which is not cured) has the pale pink
or beige color of a fresh pork roast; country hams and prosciutto (which are
dry cured) range from pink to mahogany color.



Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto
and fully cooked hams; they can be eaten right out of the package. Fresh
hams and hams that are only trichina treated must be cooked by the consumer
before eating; these hams will bear the safe handling label.



Curing Solutions Curing is the addition of salt, sodium nitrate (or
saltpeter), nitrites and sometimes sugars, seasonings, phosphates and
ascorbates to pork for preservation, color development and flavor
enhancement.



Nitrate and nitrites contribute to the characteristic cured flavor and
reddish-pink color of cured pork. Nitrite and salt inhibit the outgrowth of
Clostridium botulinum, a deadly microorganism which can occur in foods.



The two most-used methods of adding solutions to pork a injection into
muscle by needle; and tumbling or massaging into muscle to produce a more
tender product.



Dry Curing In dry curing, the process used to make country hams and
prosciutto, fresh meat is rubbed with a dry-cure mixture of salt and other
ingredients. Dry curing produces a salty product. In 1992, FSIS approved a
trichina treatment method that permits substituting up to half of the sodium
chloride with potassium chloride to result in lower sodium levels. Since
dry curing draws out moisture, it reduces ham weight by at least 18% --

usually 20 to 25%; this results in a more concentrated ham flavor.



Dry-cured hams may be aged from a few weeks to more than a year. Six months
is the traditional process but may be shortened according to aging
temperature.



These uncooked hams are safe stored at room temperature because they contain
so little water, bacteria can't multiply in them. Country hams may not be
injected with curing solutions or placed in curing solutions but they may be
smoked.



Wet Curing or Brine Cure Brine curing is the most popular way of producing
hams. It is a wet cure whereby fresh meat is injected with a curing
solution before cooking. Brining ingredients can be salt, sugar, sodium
nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium
chloride, water and flavorings. 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. Smoking is
a process by which ham is hung in a smokehouse and allowed to absorb smoke
from smoldering fires. This gives added flavor and color to meat and slows
the development of rancidity.



Foodborne Organisms These organisms are associated with ham: Trichinella
spiralis (trichina) - worms sometimes present in hogs.

All hams are specifically processed to USDA guidelines to kill trichinae.
Staphylococcus aureus (staph) - is destroyed by cooking and processing but
can be re-introduced via mishandling; the bacteria can then produce a toxin
which is not destroyed by further cooking. Dry curing may or may not
destroy S. aureus, but the high salt content on the exterior inhibits these
bacteria. When the ham is sliced, the moister interior will permit
staphylococcal multiplication; thus sliced dry-cured hams must be
refrigerated. Mold - can often be found on country cured ham. We believe
most of these are harmless but some molds can produce mycotoxins. Molds
grow on hams during the long curing and drying process because the high salt
and low temperatures do not inhibit these robust organisms. DO NOT DISCARD
the ham. Wash it with hot water and scrub off the mold with a stiff
vegetable brush. Nutrition Ham is a nutritious meat that comes from one of
the leanest pork cuts --

the leg. A 3.4-ounce (100-gram) serving of roasted extra-lean ham has about
145 calories, 5.5 grams fat, 21 grams of protein and 53 milligrams
cholesterol. Ham has a significant amount of thiamin (vitamin B-1) and
vitamin B-12.



Although fresh pork is naturally low in sodium, ham has added sodium
compounds from the curing process. A serving of ham can contain close to
one-half the recommended daily intake of sodium. For those who prefer ham
with less sodium, there are many lowered-sodium ham products on the market.
Look for sodium and nutrition information on hams' labels.



Quantity to Buy When buying a ham, estimate the size needed according to the
number of servings the type of ham should yield:

1/4 - 1/3 lb. per serving of boneless ham

1/3 - 1/2 lb. of meat per serving of ham with little bone

3/4 - 1 lb. of meat per serving of ham with large bone. Cooking or
Reheating Hams Both vacuum-packaged fully cooked and canned hams can be
eaten cold just as they come from their packaging.

However, if you want to reheat these fully cooked hams, set the oven no
lower than 325° F and heat to an internal temperature of 140° F as measured
with a meat thermometer.



For fully cooked ham that has been repackaged in any other location outside
the plant or for leftover fully cooked ham, heat to 165° F.



Cook-before-eating hams must reach 160° F to be safely cooked before
serving. Cook in an oven set no lower than 325° F. Hams can also be safely
cooked in a microwave oven, other countertop appliances and on the stove
top. Consult a cookbook for specific methods and timing.



Country hams can be soaked 4 to 12 hours or longer in the refrigerator to
reduce the salt content before cooking. Then they can be cooked by boiling
or baking. Follow the manufacturer's cooking instructions.



HAM GLOSSARY BUTT END, HALF OR PORTION - the upper, meatier part of the
whole leg; a butt portion has had some center slices removed for separate
sale as ham steaks or center cut ham slices. The half includes this meat.



CANNED HAM -- Canned hams come in two forms: Shelf stable - store on shelf
up to 2 years at room temperature.

Generally not over 3 pounds in size. Processed to kill all spoilage
bacteria and pathogenic organisms such as Clostridium botulinum, Salmonella
and Trichinella spiralis. The product is free of microorganisms capable of
growing at ordinary room temperature. However, high temperature storage --
above 122° F (50° C) -- may result in harmless thermophylic bacteria
multiplying and swelling or souring the product. Refrigerated - may be
stored in refrigerator up to 6 to 9 months.

Its weight can be up to 8% more than original uncured weight due to uptake
of water during curing. It need not be labeled "Added water" except for "In
Natural Juices." Net Weight is the weight of the actual ham excluding the
container. Processed at a time/temperature sufficient to kill infectious
organisms (including Trichinae) but the ham is not sterilized so spoilage
bacteria may grow eventually. CAPACOLLA - Boneless pork shoulder butts
which are dry cured; not necessarily cooked.



HAM CAPACOLLA is made with ham instead of pork shoulder butts.



COOK BEFORE EATING - needs further cooking. Is not completely cooked in the
plant and should be cooked to

160° F.



COTTAGE HAM - a ham made from the shoulder butt end.



COUNTRY HAM - uncooked, cured, dried, smoked-or-unsmoked meat products made
from a single piece of meat from the hind leg of a hog or from a single
piece of meat from a pork shoulder. Smithfield and country hams are not
fully cooked but are dry cured to be safe stored at room temperature. They
should be cooked before eating according to manufacturer's instructions. A
ham labeled "Smithfield Ham" must be processed in the city of Smithfield,
Virginia.



FRESH HAM - the uncured leg of pork. Since the meat is not cured or smoked,
it has the flavor of a fresh pork loin roast or pork chops. Its raw color
is pinkish red and after cooking, greyish white.



FULLY COOKED - needs no further cooking. Fully cooked in plant. Can be
eaten directly as it comes from its packaging or reheated.



GELATIN - about one-fourth ounce of dry gelatin is often added before a
canned ham is sealed to cushion the ham during shipment. During processing,
natural juices cook out of the ham and combine with the gelatin. When the
ham cools, a jell forms. Gelatin is included in the net weight statement on
the label.



HAM - the product is at least 20.5% protein in lean portion and contains no
added water.



HAM with NATURAL JUICES - the product is at least 18.5% protein. Can weigh
8% more than uncured weight.

Example: canned hams.



HAM -- WATER ADDED - the product is at least 17.0% protein with 10% added
solution; it can weigh 8% more after curing than uncured.



HAM AND WATER PRODUCTS - Product may contain any amount of water but label
must indicate percent of "added ingredients." For example, "X % of weight is
added ingredients"

for any canned ham with less than 17.0% protein.



HAM STEAK - another name for center cut ham slices.



HICKORY-SMOKED HAM - a cured ham which has been smoked by hanging over
burning hickory wood chips in a smokehouse. May not be labeled "hickory
smoked" unless hickory wood has been used.



HONEY-CURED - may be shown on the labeling of a cured product if honey is
the only sweetening ingredient or is at least half the sweetening
ingredients used, and if the honey is used in an amount sufficient to flavor
and/or affect the appearance of the finished product.



"LEAN" HAM - The term "lean" may be used on a ham's label provided the
product contains less than 10 grams fat, 4.5 grams or less of saturated fat,
and less than 95 milligrams cholesterol per 100 grams and Reference Amount
Customarily Consumed (RACC).



"EXTRA LEAN" HAM - A ham labeled "extra lean" must contain less than 5 grams
fat, less than 2 grams saturated fat and the same cholesterol as allowed per
the amount of "lean" ham.



PICNIC, PORK SHOULDER PICNIC - a front shoulder cut of pork which has been
cured in the same manner as ham.



PROSCIUTTO HAM - An Italian-style dry cured raw ham; not smoked; often
coated with pepper. Proscuitti can be eaten raw because of the way they are
processed. PARMA HAM is prosciutto from the Parma locale in Italy. These
hams tend to be larger than the U.S. produced product, as Italian hogs are
larger at slaughter.



SECTIONED AND FORMED or CHUNKED AND FORMED - a boneless ham that is made
from different cuts, tumbled or massaged and reassembled into a casing or
mold and fully cooked. During this process it is usually thoroughly
defatted.



SHANK END, HALF OR PORTION - the lower, slightly pointed part of the leg. A
"portion" has the center slices removed for separate sale as "ham steaks" or
center cut ham slices. The half includes this meat.



SKINLESS, SHANKLESS - A ham with all of the skin and the shank removed.

The leg bone and aitch (hip) bone remain.



SUGAR CURED - a term that may appear on ham labels if cane or beet sugar is
at least half the sweetening ingredients used and if the sugar is used in an
amount sufficient to flavor and/or affect the appearance of the finished
product. Most hams contain sugar in the curing mixture.



WESTPHALIAN HAM - A German-style dry cured ham that is similar to
Prosciutto; smoked, sometimes with juniper berries. Also called
Westfalischer Schinken.



HAM STORAGE CHART NOTE: Freezer storage is for quality only. Frozen hams
remain safe indefinitely.



TYPE OF HAM REFRIGERATE FREEZE Fresh (uncured) Ham, uncooked

3 to 5 days

6 mos Fresh (uncured) Ham, cooked

3 to 4 days

3 to 4 mos Cured Ham, cook-before-eating; uncooked

5 to 7 days OR Use-by date*

3 to 4 mos Cured Ham, cook-before-eating; after consumer cooks it

3 to 5 days

1 to 2 mos Fully Cooked Ham, vacuum sealed at plant, undated; unopened

2 weeks

1 to 2 mos Fully Cooked Ham, vacuum sealed at plant, dated; unopened Use by
date*

1 to 2 mos Fully Cooked Ham, vacuum sealed at plant, undated or dated;
opened

3 to 5 days

1 to 2 mos Fully Cooked Ham, whole, store wrapped

7 days

1 to 2 mos Fully Cooked Ham, half, store wrapped

3 to 5 days

1 to 2 mos Fully Cooked Ham, slices, store wrapped

3 to 5 days

1 to 2 mos

**Country Ham, uncooked, cut

2 to 3 mos

1 month Country Ham, cooked

7 days

1 month Canned Ham, labeled "Keep Refrigerated," unopened

6 to 9 mos Do not freeze Canned Ham, labeled "Keep Refrigerated," opened

7 days

1 to 2 mos

***Canned Ham, shelf stable, opened

3 to 4 days

1 to 2 mos Lunch Meat Ham, sealed at plant, unopened

2 weeks OR Use-by date*

1 to 2 mos Lunch Meat Ham, sealed at plant, after opening

3 to 5 days

1 to 2 mos Lunch Meat Ham, sliced in store

3 to 5 days

1 to 2 mos Proscuitto, Parma or Serrano Ham, dry Italian or Spanish type,
cut

2 to 3 mos

1 month

*Company stands by its "Use-by" date.



** A whole, uncut Country Ham can be stored safely at room temperature for
up to 1 year. After one year the ham is safe but the quality may suffer.



*** An unopened Shelf Stable Canned Ham may be stored at room temperature
for 2 years.



TIMETABLE FOR COOKING HAM NOTE: Set oven temperature to 325° F. Both
cook-before-eating cured and fresh hams should be cooked to 160° F.

Reheat fully cooked ham to 140° F.



CUT WEIGHT/lbs MINUTES/lb SMOKED HAM, cook-before-eating Whole, bone in

10 to 14

18 to 20 Half, bone in

5 to 7

22 to 25 Shank or Butt Portion, bone in

3 to 4

35 to 40 Arm Picnic Shoulder, boneless

5 to 8

30 to 35 Shoulder Roll (Butt), boneless

2 to 4

35 to 40 SMOKED HAM, fully cooked Whole, bone in

10 to 14

15 to 18 Half, bone in

5 to 7

18 to 24 Arm Picnic Shoulder, boneless

5 to 8

25 to 30 Canned ham, boneless

3 to 10

15 to 20 Vacuum packed, boneless

6 to 12

10 to 15 Spiral cut, whole or half

7 to 9

14 to 18 FRESH HAM, uncooked Whole leg, bone in

12 to 16

22 to 26 Whole leg, boneless

10 to 14

24 to 28 Half, bone in

5 to 8

35 to 40 Arm Picnic Shoulder, bone in

5 to 8

30 to 35 Arm Picnic Shoulder, boneless

3 to 5

35 to 40 COUNTRY HAM Whole or Half (Soak 4 to 12 hrs in refrigerator; then
boil, covered with water. Drain, glaze and brown at 400° F 15 minutes.)

10 to 16, whole; 5 to 8, half

20 to 25 MICROWAVING HAM WEIGHT MIN/LB on Medium/50% Cook-before-eating or
fresh ham half or portion, bone in:

Shield top cut edge with strip of aluminum foil; place in oven cooking bag
in a baking dish; turn over and rotate midway through cooking.

5 to 7

12 to 15 Fully cooked half or portion, bone in: Shield top cut edge with
strip of aluminum foil; cover with wax paper or vented plastic wrap; place
in baking dish; turn over and rotate midway through cooking.

5 to 7

10 to 12 Fully cooked, boneless: Shield top edges with strip of aluminum
boil; place in baking dish with 1/4 cup water; cover with vented plastic
wrap; turn over and rotate midway through cooking.

2 to 5

10 to 12 For additional food safety information about meat, poultry or eggs,
call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555. It is
staffed by home economists from 10 a.m. to 4 p.m.

ET year round. An extensive selection of food safety recordings can be
heard 24 hours a day using a touch-tone phone.



The media may call Bessie Berry, Acting Director, USDA Meat and Poultry
Hotline, at (202) 720-5604.



March 1995 For Further Information Contact:

FSIS Food Safety Education Staff Meat and Poultry Hotline:

1-800-535-4555 (Toll-free Nationwide) (202) 720-3333 (Washington, DC area)

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