Is there really a low salt ham?
February 11, 2007 10:16 PM Subscribe
Help me find some really low salt ham cold cuts. Healthy Choice is still too high in my opinion. Thanks
Sodium is an essential part of the process of making a ham. I'm not sure it's possible to make "really low salt ham"; the meat wouldn't cure.
Have you read up on how it's made?
posted by Steven C. Den Beste at 11:01 PM on February 11, 2007
Have you read up on how it's made?
posted by Steven C. Den Beste at 11:01 PM on February 11, 2007
As pointed out, a ham has to be cured in salt. You can do it yourself though. I love Charcuterie, by Michael Ruhlman, which has excellent clear instructions for a variety of homemade hams. I would try a short brining period, with a normal amount of pink salt, but less regular salt. It will probably taste less ham-like, but more healthy.
posted by roofus at 4:13 AM on February 12, 2007
posted by roofus at 4:13 AM on February 12, 2007
This thread is closed to new comments.
This will rid it of excess salt while still keeping it palatable. If you would like to add some flavouring to add interest, then prick some cloves into the ham, at intervals of 1 to 2 inches apart. the cloves should be whole (they look like little nails) not ground.
posted by seawallrunner at 10:24 PM on February 11, 2007