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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.
What else can I help you with?
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
