Lucas Delgado
Ham and chicken are two popular meats with distinct characteristics that make them easily distinguishable. Ham is a cured leg of pork, which can be identified by its deep rose or pink colour. It is often smoked, baked, or cured, and can be purchased pre-cooked or fresh. Chicken, on the other hand, is typically unprocessed and ranges in colour from white to pale pink. It is usually sold raw and requires thorough cooking before consumption. To identify whether a meat product is ham or chicken, one must consider its appearance, texture, colour, and packaging information, as these differ significantly between the two types of meat.
| Characteristics | Values |
|---|---|
| Colour | Cured ham: deep rose or pink |
| Fresh ham: pale pink or beige | |
| Country hams and prosciutto: range from pink to mahogany | |
| Storage | Refrigerated at 40°F or below |
| Canned or dry-cured ham: room temperature | |
| Refrigerator: 3-5 days | |
| Freezer: 3-6 months | |
| Curing | Salt, sugar, sodium nitrate, sodium nitrite, sodium erythorbate, sodium phosphate, potassium chloride, water, flavourings |
| Smoking | Smoke is infused in the meat at a low temperature |
| Smoke adds flavour and colour, and slows the development of rancidity | |
| Black Forest ham is coated in beef blood before smoking | |
| Bone | Bone-in ham has more flavour |
| Type | Fresh ham, cook-before-eating, cooked, picnic, country, air-dried, Black Forest, honey-baked, ham hock, green ham, cured ham, canned ham |
| Packaging indicators | "Cook thoroughly" statement, cooking instructions, "fresh", safe handling instructions, "precooked", reheating instructions |
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What You'll Learn
Cured ham is flavoured with salt, sugar and other flavourings
Ham is a leg of pork that has been preserved by curing and/or smoking. Curing is a preservation process that can be done through a wet or dry method. Wet-cured ham is soaked in a brine solution, which often contains salt, sugar, and other flavourings. Dry-cured ham, on the other hand, is rubbed with a mixture of salt, and possibly other flavourings, and then left to age at room temperature.
Wet-cured ham may also be smoked. The most popular way to cure ham is through brining, where fresh meat is injected with a curing solution before cooking. Brining ingredients can include salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water, and flavourings.
Dry-cured ham is not injected with a curing solution or processed by immersion in a curing solution, but it may be smoked. Traditional dry-cured hams may use only salt as the curing agent, although this is rare. Specific herbs and spices may be added during this step to add flavour. The hams are then washed and hung in a dark, temperature-regulated place until dry.
Cured ham is typically flavoured with salt, sugar, and other flavourings. This process turns the piece of flesh from the hindquarters of a pig into the food we call ham. The curing process lends a deep rose or pink colour to the meat and imparts a salty flavour.
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Fresh ham is uncured and uncooked
Fresh ham is the leg of pork that has not been cured. It is pale pink or beige in colour, resembling a fresh pork roast. Fresh ham is not typically found in grocery stores, but when you buy a whole hog, you will receive two fresh hams unless you specify otherwise.
Fresh ham can be cooked in a variety of ways. It can be cured at home and then baked, or smoked at home and then roasted or baked. Fresh ham can also be roasted or baked without any prior curing or smoking.
When purchasing fresh ham, it is important to read the label to determine the proper preparation needed. The label will provide clear indicators of whether the ham needs to be cooked, as it must be labelled as such by the USDA. It will also include cooking instructions and safe handling instructions.
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Smoked ham may be cooked or uncooked
If the packaging includes a “cook thoroughly” statement, or provides cooking instructions, the ham is uncooked and must be cooked to a minimum internal temperature of 145°F before eating. This can be measured with a food thermometer. After cooking, the ham should be allowed to rest for at least three minutes before carving or consuming.
Most ham sold to consumers is considered "pre-cooked", having been cured, smoked, or baked. Deli meat, for example, can be eaten straight from the refrigerator. However, some hams are sold uncooked, even spiral-cut hams, which are designed to be an easy option for home cooks.
Ham is typically cured by injecting fresh meat with a curing solution, which can include salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water, and flavourings. The curing process dries out the meat to varying degrees, preventing mould and bacteria. After curing, some hams are smoked, which adds flavour and colour to the meat and slows the development of rancidity. Smoking is done at low temperatures, below 100°F, and can take days.
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Canned ham is boneless ham meat scraps crammed into a can
Canned ham can be stored at room temperature and has a longer shelf life compared to fresh ham. However, it is recommended to refrigerate cured ham at a temperature of 40 degrees Fahrenheit or below. Cured ham that is canned or dry-cured can be stored at room temperature. Ham is considered pre-cooked if it has been cured, smoked, or baked, and can be eaten straight from the refrigerator. However, it is often reheated to improve flavour and texture.
Ham is typically made from the hind quarters of a pig and is cured with salt, sugar, and other flavourings. The curing process, along with smoking, helps to control the development of bacteria in the meat. Smoking involves hanging the ham in a smokehouse to absorb smoke from smouldering fires, adding flavour and colour and slowing the development of rancidity. After curing and smoking, hams may be aged for weeks, months, or even years, allowing the flavours to concentrate and develop.
While canned ham is a convenient and affordable option, some people may find the taste and texture unappealing compared to higher-quality boneless hams or bone-in hams. Bone-in hams, for example, are believed to have more flavour due to the bone imparting flavour into the meat. Additionally, canned ham may not be suitable for certain dishes, such as pulled pork, as it has already been processed and cooked.
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Ham hock is usually sold fully cooked
Ham hocks are usually sold fully cooked. They are the pig's joint that connects the foot to the leg, also known as the pork knuckle. Ham hocks are commonly used to add flavour to soups, stocks, and bean dishes. They are cured with salt and smoked to create a rich flavour. The hocks can also be purchased fresh, frozen, or smoked and cured. Smoked hocks should be rinsed before use to remove excess salt, and fresh hock skin should be scored to help render out more fat.
Ham hocks have minimal meat and are mostly composed of skin, fat, bone, and collagen. The collagen and fat dissolve into the cooking liquid, creating a rich, meaty flavour. While ham hocks are a great source of flavour, they are not very appetising in appearance. They are often located in the butcher section or the cured meats section of grocery stores.
Ham hocks are often confused with ham shanks, which are meatier and come from a higher portion of the leg, closer to the hip or shoulder. Ham hocks are also sometimes compared to chicken in terms of flavour enhancement from the bone. However, ham hocks have a unique flavour and texture due to the collagen and gelatin they contain.
Ham hocks are a versatile ingredient that can be added to various dishes. They can be used in soups, stocks, and bean dishes, such as collard greens or split pea soup. The cooking time for ham hocks can vary, but they generally require long cooking times to release their flavour and tenderise the meat. For example, the Black Beans with Ham Hocks and Dry Sherry recipe calls for a 2-hour simmering time.
Overall, ham hocks are a flavourful and convenient ingredient, typically sold fully cooked and used to enhance the taste of various dishes. They are a great addition to any kitchen repertoire, providing a rich and unique flavour to meals.
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Frequently asked questions
Chicken is a white meat, whereas ham is a red meat. Chicken is also usually sold as a whole bird or specific cuts, such as breasts or thighs, whereas ham is typically sold as a joint or slices.
The only way to know if a ham is cooked or uncooked is to read the label on the packaging. A fully cooked ham may say precooked on the packaging, whereas an uncooked ham will have instructions for cooking on the label. The appearance of the meat itself is not a reliable indicator of whether it is cooked or uncooked.
Raw chicken is a light pink colour and has a slimy appearance. Cooked chicken is white in colour and all pink meat has disappeared.
