Cooked, Air-dried, Smoked: How Is Ham Made?

Smoking ham is an effective way to preserve it. After curing and seasoning, it is immediately exposed to the smoke of aromatic woods. Both this smoke itself and the type of wood characterize the taste of smoked ham. However, bacteria cannot survive this process. Smoking is therefore one of the oldest preservation methods and is used specifically for German ham specialties such as Black Forest ham, Westphalian ham, or Holstein cottage ham. As a result of these processes, smoked ham has a long shelf life. By the way: The specific aroma and color depend not only on the type and quality of the wood but also on the heat of the smoke and the length of time it is in it. The smoke protects the meat from mold formation on the surface and gives the appropriate aroma. Read here what exactly happens when meat is smoked, which methods are available and which types of wood are suitable.

Store smoked ham

It has a longer shelf life than other types, but you should store smoked ham properly to be able to enjoy it for as long as possible. If you bought it in one piece, avoid the fridge and instead hang it in a cool, dark room. Cold cuts, on the other hand, should be stored in the refrigerator. If you freeze smoked ham, it loses its flavor. Accordingly, the fresh enjoyment is better. Especially since the ham has a longer shelf life anyway and is often sold vacuum-packed, which also increases its lifespan. However, since raw meat has been processed, you should avoid smoked ham during pregnancy.

Smoked and dried ham: the difference

In the mild Mediterranean climate, smoking is not necessary as a preservation step because of the lower humidity. After curing, the raw ham can slowly air dry, sometimes for more than a year. The best-known representatives of the hams produced in this way include Serrano ham from Spain, Parma ham from Italy, and Bayonne ham from the French part of the Basque Country. The expert will tell you important things about storing air-dried ham.

Ham: what meat is used, what types are there?

Traditionally, ham is made from the hind leg of the pig. You can also choose this variant for our ham rolls. Exceptions are the shoulder ham (from the shoulder) and the salmon ham (from the cutlet strand). Ham made from cuts of beef, lamb or turkey is rather rare. There are basically two different types of ham: raw ham and cooked ham. They are refined into specialties through further work steps.

In the production of boiled ham, the meat is first subjected to wet curing. For this purpose, it is marinated in brine and spices so that it takes on a strong aroma (incidentally, cured pork is also used for cooking in some recipes, such as roast pork or ham). The process is usually accelerated by mechanically injecting the brine. In this way, the flavors are distributed more evenly throughout the meat. It is then placed in a mold and brewed at 80 to 85 degrees Celsius. Depending on the method of preparation, the ham is smoked briefly before or after the scalding process, such as Prague ham. Unlike ham, breakfast bacon comes from the pork belly. The expert explains where bacon and ham still differ.

Cooked ham vs. raw ham: shelf life and production

With a high-quality cooked ham, the muscle fiber structure can be clearly seen after slicing. Compared to raw ham, cooked ham is characterized by its higher water content. This makes it juicier, but also less durable. It should be consumed within a week of opening the pack. Air-dried or smoked raw ham has a significantly longer shelf life. The darker and longer a ham has been smoked or dried, the longer it can be kept – often even several years in one piece. As with cooked ham, the first production step is curing/salting. This lays the foundation for the spicy aroma and shelf life. After curing, the raw ham rests for a few days to mature before it is washed and soaked again. In this step, the ham is brought to the desired “seasoning level” before being smoked or air dried.