Burn Through Ham: You Should Pay Attention to This

Burn through ham: The right temperature and humidity are the be-all and end-all

Searing through cold-smoked raw ham is an intermediate step after curing to make the meat more durable.

• Burning through ensures that the salt spreads evenly on the ham. In addition, the formation of a so-called dry edge is reduced by gentle and even drying.
• In addition, the burn-through gives the ham a better-cured color and a more intense flavor.
• With wet-cured hams, the meat becomes more tender as it burns through.

Here’s how to go about eloping at home

Although the name suggests otherwise, burn-through has nothing to do with fire or even heat. On the contrary: For the process of burning through you need temperatures of about plus 6 to plus 8 degrees.

• You should also make sure that the humidity is not too low. Otherwise, the ham can dry out.
• The cured meat should be stored in the dark while it is burning through to avoid oxidation.
• The perfect spot at home to burn away is in the fridge. Make sure that you briefly air the refrigerator several times a day. This is how you avoid mold formation.
• It is best if you hang the ham up in the fridge. If this is not possible, you can alternatively place the meat on a grid or on a pad with kitchen paper. The latter should be replaced at least once a day.

That’s how long it takes to burn out

For raw ham to burn through, you need patience. The process takes several days. In general, the formula applies: Burning through takes half the thickness of the meat (in centimeters) in days. For example, if your ham measures ten centimeters at its thickest point, it has five days to burn through.

• The meat is perfectly burnt when it is evenly red.
• If the meat is spotted on the surface, you should cut it two to four millimeters. If there are no stains underneath, the meat is not contaminated with microorganisms. The stains then probably come from the herbs used. Bay leaves or sprigs of rosemary, in particular, can lead to greenish spots on the red meat.
• If your ham has a white layer on the surface after it’s cooked through, it may be the crystallized salt that you didn’t wash off properly after curing. You can wipe off the white areas with a high-proof alcohol (at least 40%), which you put on a cloth.
• If the layer feels soft and fluffy, it’s probably mold. In this case, it is better to discard the ham.