Nitrate and nitrite contribute to the characteristic cured flavor and reddish-pink color of cured pork. Hams that are not ready-to-eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel (label) indicating the product needs cooking, e.g., "cook thoroughly." In addition, the label must bear cooking directions.Ĭuring is the addition of salt, sodium or potassium nitrate (or saltpeter), nitrites, and sometimes sugar, seasonings, phosphates and cure accelerators, e.g., sodium ascorbate, to pork for preservation, color development and flavor enhancement. Hams that must be cooked will bear cooking instructions and safe handling instructions. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the processing plant) must be cooked by the consumer before eating. Ready-to-eat hams include prosciutto and cooked hams they can be eaten right out of the package. The usual color for cured ham is deep rose or pink fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast country hams and prosciutto (which are dry cured) range from pink to a mahogany color. The term "turkey ham" is always followed by the statement "cured turkey thigh meat." "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey.
Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. Hams may be fresh, cured, or cured-and-smoked.
This background information serves to carve up the facts and make them easier to understand. There are so many kinds, and their storage times and cooking times can be quite confusing. Hams: They can be fresh, cook-before-eating, cooked, picnic, and country types.
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