Making Salty Ham Taste Great Again: My Best Tips and Tricks

I love a nice salty ham as much as the next person A little saltiness can really make the flavor of the meat pop. But sometimes you get one that’s just way too salty to enjoy We’ve all been there – excited to dig into the glazed ham, only to find it’s basically inedible because of the intense salt level.

Not to worry – with some simple tricks, you can tone down the salt and make even the sultriest slab of ham tasty again. Read on for my best tips for making ham less salty so you can actually savor the meat instead of just cringing at the sodium.

Why Reduce Salt in Ham in the First Place?

Before jumping into the how, let’s quickly cover why you’d want to cut back on ham’s salt content:

• Excessive sodium is unhealthy Too much can increase blood pressure and heart disease risk,

• Salt masks natural flavors. When ham is too salty, you lose the subtle complexities of the pork’s taste.

• Saltiness ruins texture. Overly salty ham can end up dry and tough.

• Not everyone likes intense salt. People limiting sodium or who simply don’t enjoy very salty foods won’t eat it.

• To make other dishes less salty. Salty ham can throw off the seasoning of soups, casseroles, etc. when you use it as an ingredient.

De-salting ham lets its natural flavor shine through while improving its texture. The reduced sodium also makes it more usable in other dishes. Time to learn how!

Rinse and Soak It

One of the easiest ways to quickly reduce surface salt on ham is giving it a good rinse under cool water. This washes away some of the superficial salt that accumulates on the exterior during curing and cooking.

You can take it a step further by actually soaking the ham in fresh water. This draws out even more salt from the meat’s interior over time through the process of osmosis.

To soak:

• Submerge ham completely in cold water in a container big enough to hold it. Use lightly salted or distilled water for best de-salting.

• Allow to sit for 2-4 hours at room temperature, changing the water every hour.

• For very salty hams, soak up to 8-12 hours, changing water every 2-3 hours.

The longer you soak, the more salt is leached out of the meat. Be sure to pat the ham dry before further cooking or eating.

Cook It in Water

Braising or simmering salty ham in plain water or stock is an excellent way to extract significant salt while adding moisture. Water draws out and dilutes salt via osmosis.

• Cut ham into smaller pieces to maximize surface area exposure.

• Place in a pot and cover completely with cool water or unsalted stock.

• Simmer gently until ham reaches desired doneness, topping off liquid as needed.

• Let ham rest in cooking liquid for 15-30 minutes after turning off heat so it can reabsorb some of the water.

This moist cooking method can remove around 25-35% of ham’s total sodium content – not bad! Just pat dry and serve.

Balance It Out With Acids

The tanginess of acidic ingredients helps cut through heavy saltiness. A squeeze of citrus or splash of vinegar balances out the salt.

• Drizzle ham with lemon or lime juice right before eating. Citric acid brightens flavor.

• Add a dollop of sour cream or Greek yogurt. The cultured dairy lactic acid reduces saltiness perception.

• Sprinkle on some vinegar when serving. Balsamic, red wine, rice wine all help counter salt.

• Serve with pickle relish or sauerkraut. Vinegar-brined veggies offer acidity.

Let people season individual portions with acids to their taste. It’s an easy way to neutralize salt.

Mask Salt with Sweetness

The age-old tactic of using sugar and sweet ingredients to conceal saltiness works great for ham. The sweet flavors disguise the salt.

• Coat ham with an apricot, honey, brown sugar or maple syrup glaze near the end of cooking.

• Serve with fruit jam, marmalade, chutney or other sweet condiments.

• Add slices of fresh fruit like peaches, pineapple or cherries on top.

• Include ham in baked goods like muffins, biscuits or sweet rolls.

Just take care not to go overboard on sugary additions if health is your goal. A little sweetness can work wonders against salt.

Dilute Sodium With More Ingredients

Using salty ham as one component of a larger dish dilutes its saltiness by dispersing it throughout more food.

• Dice ham small and mix into salads, scrambled eggs, pasta, rice, etc.

• Make it the meat layer of a stacked sandwich with lots of veggies and sauce.

• Combine with potatoes or beans which help absorb/mellow salt.

• Use as a flavoring in soups, stews, casseroles.

When salty ham isn’t the main event but rather a supporting player, its salt impact is minimized. Remember this trick for picky family members.

Opt for Less Salty Cuts

Choosing specific less salty ham cuts can prevent excessive salt issues in the first place:

• Go for Boston butt or picnic ham over traditional dry-cured hams. They’re brined instead of heavily salted.

• Choose a ham steak or cut from the butt/shoulder area rather than the shank. Less salty meat higher up.

• Get a spiral cut “city ham” made sans heavy dry curing salts. More like deli ham.

• Read labels and select low-sodium or lite hams with 25% less salt added.

• Always soak country ham legs multiple times before cooking to remove some brine.

With so many ham options at the store, you can definitely find less salty versions by doing your homework.

Enjoy the Salty Parts in Moderation

At the end of the day, salty ham can be enjoyed in moderation even without altering it. A few strategies:

• Trim off and discard the heaviest salted outer layer before eating if possible.

• Cut very thin slices so less salt is on each bite.

• Limit portion size to 1-2 oz. at a meal with less salty sides.

• Drink plenty of water before, during and after eating to counterbalance sodium intake.

• Use the most salty ends and pieces for flavoring soups and beans where it dissipates.

Let the people who enjoy intense salty ham have their fix while those watching their sodium can partake conservatively.