How to Season an Uncured Ham: Tips and Techniques

Thank you for the question, Kim. Let's begin by clarifying a common misconception about ‘cured’ and ‘uncured’ ham. While the primary difference lies in the addition of sodium nitrate or other nitrates in the curing process, there are several key factors to consider when seasoning an uncured ham.

Understanding Cured vs. Uncured Ham

The term ‘uncured’ does not imply that the meat is not preserved; rather, it signifies that no nitrites or nitrates are used as preservatives. Most uncured hams are pre-cooked, similar to their cured counterparts. The only definitive way to tell is by checking the label for indications of preparation and preservation methods.

Seasoning an Uncured Ham

When it comes to seasoning an uncured ham, the process is much like that of a cured ham. You can use a variety of seasonings to enhance its flavor. One of my preferred methods is to use whole cloves inserted into the meat. This aromatic addition releases a delightful essence as the ham cooks. Sometimes, I also include pineapple slices and maraschino cherries, which add a sweet and tangy note that complements the ham perfectly.

Another way to season the ham is to make a glaze. Both honey and brown sugar are excellent choices for this. You can mix these in various ratios to achieve the desired sweetness and flavor intensity. Apply the glaze before or during cooking to enhance the caramelization and flavor development.

Alternative Flavor Profiles

Whether you have a favorite seasoning for ham, feel free to use it on an unseasoned uncured ham. The meat won’t achieve the characteristic pink color associated with cured hams, but the results are often just as delicious. For example, you can roast the ham with slivers of garlic tucked into slits in the skin, served with cooked dried apricots, which add a natural sweetness and tartness that contrasts beautifully with the pork.

Curing Your Own Ham

Should you be interested in curing your ham to achieve a more pronounced flavor and keepsake, the process involves several steps. Before you start, it’s important to understand the basic principles of curing. Curing is not just about preserving the meat but also about flavor enhancement. Here is a general guideline to curing a ham:

Choose Your Ham: Start with a good-quality pork shoulder or ham. Cleaning and Prepping: Clean the meat, then remove excess fat if necessary. This can be done by scoring the fat and removing it. Cure Mix: Prepare a cure mixture. This typically includes salt, sugar, and various spices. Marissa McClellan's book 'Charcuterie' is an excellent resource for creating your own cure. Curing: Apply the cure mixture to the ham, making sure it is well coated, and place it in a container. The ham should be refrigerated for a period of time depending on the specific curing method you choose (typically from a few days to several weeks). Resting and Smoking: After the curing period, the ham can be smoked (optional) and then dried (also optional) to achieve the desired texture and flavor. Cooking: When you are ready to serve, cook the ham using your preferred method (roasting, grilling, etc.) to bring out its rich, smoked flavor and ensure it is safe to eat.

Uncured hams offer a versatile and flavorful option for meat lovers who prefer a more natural taste. Whether you choose to season it for immediate consumption or cure it for a more complex flavor profile, the possibilities are endless. Experiment with different seasonings and cooking methods to find your perfect ham recipe.