In this short article, we will answer the question “What is uncured ham?” and will discuss if it is safe to eat.
What is uncured ham?
The cut of uncured ham, often known as “fresh ham,” is identical to that of cured ham. The distinction? The chemical brine, flavourings, or smoke used in cured meat are not infused into uncured ham.
When buying uncured ham, you might notice that it has a little different hue than the cured ham you’re accustomed to, but this is quite normal.
The nitrates employed in the saltwater of cured meat frequently boost the reddish-pink colour of cured ham, which accounts for the colour difference. Uncured pork is indeed cured, despite its name.
It just goes through a different, more organic curing process than typically cured beef does. At its core, curing is a process that uses acid, sugar and salt to preserve meat. The meat undergoes this preservation process to drain excess water and keep it from deteriorating.
To make a delectable meat cure that is devoid of chemicals, veggies like celery and beets are combined with seasonings and fresh sea salt while organically curing meat.
The uncured beef procedure is not only free of nitrates and tastes derived artificially, but it is also much healthier and tastier!
The flavour and texture of the flesh improve during the natural curing process, transforming the ham into a delectable treat that is ready to be consumed.
Is it safe to eat uncured ham?
Uncured ham is still cured, despite its name, just in a more organic way. Unless otherwise specified, the majority of uncured meat is fully cooked when it reaches the consumer.
The ham only needs to be placed in the oven, warmed to the appropriate temperature, served, and then enjoyed! In actuality, the majority of people think that uncured hams are still a better option.
Since many are advertised as organic or natural, you won’t find any of the synthetic nitrates common in many cured hams.