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We cure some of our hams in brine and some with dry cure. Both displace the water with salt which makes an inhospitible environment for most bacteria. This is a recipe for storing ham for long periods, not for consumption. We pull a ham for cooking at least two days before we need it for cooking. The ham will spend two days in the fridge, in a cold pot of water that is changed out twice a day. This leaches out the salt and makes the ham ready for baking or any other use. Salt is strictly for preservation. Get rid of it for consumption. Depending on what you are going to use the ham for, you can add brown sugar to the last change of water for baking, lemon juice for boiling (makes really nice sandwich ham), honey or maple syrup are nice no matter how you fix the ham.
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∙ 15y ago
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∙ 13y agoIf you want to get salt out of a ham this is how you do it! Take your ham trim all excess fat (its OK. to leave some fat on ham). Rinse ham. Place ham in pot big enough to cover with water. Make a brine consisting of 2 cups sugar and 2 cups vinegar. Pour brine solution over ham and fill with enough water to cover ham. Place somewhere cool and let sit overnight (6-12 hrs). (If you are in a hurry put on stove and bring water to a low rolling heat for an hour, not boiling.) Discard water!
Rinse ham. Place ham in broiler pan. Make a paste consisting of 2 cups brown sugar 2 tablespoons dry mustard and enough Pineapple Juice or water to make a paste. Rub paste into ham. Cover. Put in oven at 275 degrees go to church or (2-4 hrs) til ham hits 160 degrees. Garnish with pineapple rings before serving if you wish.
Let me know what you think!
Wiki User
∙ 11y agoTo remove salty taste in ham you can pour a fourth cup of water in a small bowl leave one side of ham in water for 50 sec. then the other side and you'll have a salt free ham for dinner
Nigella Lawson's advice on removing salty taste from ham/gammon is to bring it up to the boil in cold water, then when it comes to the boil drain away the water and top it up with a fresh batch of cold water. Her recipes usually just recommend doing this once, but if you want to be extra sure that the ham is not salty, you could repeat this a couple of times.
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∙ 14y agoDepends the the type of ham. If it is a country ham, soak it in clear water and change the water twice a day for 2 days. or if you prefer you can boil any ham to reduce the saltiness.
i do recommend soaking a country cured ham though, it is important to change the water.
Wiki User
∙ 13y agoIf you want to get salt out of a ham this is how you do it! Take your ham trim all excess fat (its OK. to leave some fat on ham). Rinse ham. Place ham in pot big enough to cover with water. Make a brine consisting of 2 cups sugar and 2 cups vinegar. Pour brine solution over ham and fill with enough water to cover ham. Place somewhere cool and let sit overnight (6-12 hrs). (If you are in a hurry put on stove and bring water to a low rolling heat for an hour, not boiling.) Discard water!
Rinse ham. Place ham in foil covered Broiling pan. Make a paste consisting of 2 cups brown sugar 2 tablespoons dry mustard and enough pineapple juice or water to make a paste. Rub paste into ham. Cover. Put in oven at 275 degrees go to church or (2-4 hrs) til ham hits 160 degrees. Garnish with pineapple rings before serving if you wish.
Let me know what you think!
Wiki User
∙ 12y agoAdd something seet to neutralize the salty such as brown sugar or honey, taste as you go until it is to your liking.
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What is the difference between putting salt on ham and not putting salt on ham?
One way the ham is salty, the other it is not
How much salt is in ham?
According to CDC and FDA standards, the average ham has only 3 g of sodium. However, the actual amount of salt in ham depends on how the ham is prepared. Different methods result in different amounts of salt.
Does smoked ham need to be soaked before cooking?
I would suspect not. The only reason I can think of that you would need to salt a ham before cooking and eating it is if it is salt cured. (You soak it in plain water so that the process of osmosis will draw the excess salt from the salt cure process out of the ham and into the water.) If a ham is smoke cured, I can't see why it would have been salt cured as well. You could always take a quick small taste of the meat to make sure the salt content is not excessive, but I cannot imagine that it would be.
What food is representative of Virginia?
Ham-a Virginia ham is a salt cured ham. It is very good.
How much salt is in cooked ham?
0.2% or 0.2grams of salt
Is the salt in ham good for you?
It is not healthy for you. (Plus, salt is not healthy)
Is there anyway to cook the salt out of a ham?
Not without destroying the ham. You could place the ham in a fresh water bath prior to cooking to draw out the salt, but I don't know how effective this would be.
Taking salt out of a ham?
from bluefairyguy: when i was young, my grandmother always used to cook ham... to remove salt in cured ham, let it soak in water for 24 hours... prior to cooking. also, she sometimes slow-boil it in low wood fire to speed up the removal of too much salt in the ham, thus cutting the cooking time in half.
Will soaking the ham in vinegar remove the salt?
It may but the ham will not taste good, better soak the ham in clean fresh water.
How is salt ham made?
well salt ham is usually made for people who travel in ships way back in 1600's . first you have to get some ham put it in the fridge with a little bit of salt. after every 2-3 hours add maybe 20g of salt each time. as you do this you must keep doing this for 9 weeks so good luck. after like 4 weeks stop adding salt and forget about it. so good luck with your long kept ham. PS salty ham tastes bad.
What is the ingredients of the ham?
The meat from ham is normally from a pig unless it's turkey ham or vegetarian ham. Ham from pork is normally cured or can be roasted and will usually have salt and additional preservatives added to it. After it is all prepared it can then be eaten.
Can a smoked ham be boiled in brown sugar to remove salt?
NO
