Hamming It Up

Ham is one of the most popular foods to be enjoyed during the holidays. In spite of its popularity during celebrations, ham is also commonly enjoyed throughout the year. There are so many kinds of ham that it can be served frequently and still offer variety. Ham, which is pork from the hind leg of a hog, can be cured, cured-and-smoked or fresh.<br /> <br /> A cured ham is one that has been treated with particular additives for preservation, color development and flavor enhancement. Additives used in the curing process include salt, sodium nitrate (or saltpeter), nitrites and occasionally sugars, seasonings, phosphates and ascorbates. Nitrate and nitrites are the additives that contribute the typical cured flavor and standard reddish-pink color of cured pork. In addition to the characteristic flavor and color that nitrite lends to cured pork, this additive paired with salt inhibits the growth of Clostridium botulinum, a microorganism that causes a deadly foodborne illness. <br /> <br /> Dry curing is a method of curing that consists of rubbing uncooked meat with a mixture of salt and other ingredients. The salt rub used in this dry curing process draws moisture out of the ham, thus reducing the weight of the ham by at least 18% and therefore concentrating the ham flavor. In addition to reducing the weight and concentrating the flavor of the ham, dry curing allows these uncooked hams to be stored safely at room temperatures until they are cut because their low water content does not support bacterial growth. Dry cured hams are generally aged for six months but can be processed by this method anywhere from a few weeks to more than a year. Examples of types of hams that are dry cured are country ham and prosciutto.<br /> <br /> The most popular way of processing hams is brine curing (also called wet curing). The brine curing method involves injection of a curing solution into a raw ham. Curing solutions used in brining can contain salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. After curing, some hams are further treated with smoke. A smoked ham is one that has been hung in a smokehouse. Hams that have been allowed to absorb smoke acquire added flavor and color as a result of the process and go rancid at a slower rate than if it were not smoked.<br /> <br /> Fresh hams are a type of ham that has not been cured and must be cooked before eaten. Hams that must be cooked before eating will have a safe handling label on the package.<br /> <br /> There are several foodborne microorganisms associated with ham:<br /> <br /> -Trichinella spiralis (trichina) is a parasite sometimes found in hogs. USDA guidelines are in place that require all hams to be processed to kill trichinae. Thorough cooking to safe, recommended temperatures eliminates this risk. <br /> <br /> -Staphylococcus aureus (staph) is a toxin- producing bacteria that is destroyed during proper cooking and processing. S. aureus can be re-introduced to ham after cooking through mishandling and the bacteria can then produce a toxin which is not destroyed by cooking. When dry-cured hams are sliced they must be refrigerated to prevent S. aureus overgrowth and toxin production.<br /> <br /> -Mold is a food borne organism common to country cured hams. Most molds associated with these hams are believed to be harmless although some molds can produce mycotoxins. A ham with mold growth does not need to be discarded. Instead, wash the ham with hot water and use a vegetable brush to scrub off the mold. <br /> <br /> Ham is a significant source of thiamin and B-12 and comes from one of the leanest pork cuts - the leg. So enjoy ham in its many varieties during the holidays and throughout the year.<br /> <br /> References: Ham. Food Safety and Inspection Service, March 1995.<br /> <br /> <I>Debbie Wilburn is County Agent/Family and Consumer Science Agent with Hall County Cooperative Extension (770)535-8290.</I>

http://accesswdun.com/article/2008/3/207911