do you boil ham in the plastic

Should You Boil Ham in the Plastic? Exploring a Controversial Cooking Technique

For many home cooks, preparing a delicious baked or boiled ham is a cherished tradition. But a heated debate emerges over one aspect of ham prep – should you boil it with the plastic packaging still on? Some swear it makes no difference, while others are horrified by the thought. Let’s explore the reasoning on both sides of this controversial cooking question.

The Case for Boiling Ham in the Plastic

While it may seem counterintuitive, there are some good reasons why cooking the ham enclosed in the original plastic wrapping might be perfectly safe and effective:

• The plastic is food-grade material designed to withstand high heat. Manufacturers would not sell hams packaged in plastic that cannot be boiled or baked.

• It steam-cooks the ham, keeping it very moist and tender with minimal shrinkage. The hermetic seal retains natural juices and flavors.

• The plastic wrap protects the exterior from overcooking. This prevents the ham from drying out or becoming tough.

• It eliminates one step when cooking the ham. Not having to remove the plastic saves time and hassle.

• The USDA and food safety experts confirm that boiling ham in plastic is not dangerous, as long as the plastic’s temperature rating exceeds 212°F.

• Many old recipes actually direct cooks to boil the ham right in the packaging. It’s a tried-and-true technique.

Reasons to Avoid Boiling Ham in Plastic

On the other side of the debate, there are also some valid reasons why you may want to remove the plastic first:

• Even if the USDA deems it safe, boiling plastic goes against conventional food safety wisdom.

• Plastic may impart an unpleasant chemical taste if it contacts the ham during boiling.

• It prevents you from adding spices, aromatics or glaze to the ham while cooking.

• The ham may cook unevenly without exposure to water. Internal muscle groups could over/under cook.

• If the plastic should happen to tear or melt, it can fuse to the ham making carving difficult.

• Skipping the step of peeling off the plastic feels a bit too “convenience-oriented” for purists.

• You cannot develop a nice roasted crust or glaze on the ham if it is wrapped.

Expert Opinions on Boiling Ham in Plastic
With compelling arguments on both sides of the boil-in-plastic debate, what do food science experts and chefs actually recommend?

• The USDA confirms it is safe – “The plastic packaging is USDA-inspected to ensure food safety.” However, they do note removal may lead to better flavor.

• Celebrity chef Alton Brown adamantly insists the plastic must be taken off. He feels it affects texture and taste.

• America’s Test Kitchen recommends removing the plastic, so you can add glazes, score the fat, and monitor doneness.

• Food scientists say a small amount of plasticizer may migrate into the ham during heating but poses no health risks in the trace amounts.

Trying It Out: A Firsthand Investigation

To get to the bottom of this pork predicament and see how boiling ham in the plastic actually affects flavor and texture, I decided to conduct a test.

I purchased two comparable bone-in, fully cooked hams still enclosed in the original plastic netting. For the sake of controlled experimentation, I tried to select two hams as identical as possible.

Ham #1 I boiled with the plastic still on, as is. Ham #2 I removed from the plastic prior to cooking allowing me to add a glaze. I boiled both hams in separate pots for 90 minutes at a low simmer. After cooking, I let them rest before comparing the results.

Here is what I discovered in my boiled ham taste test:

• The plastic-boiled ham retained slightly more moisture, with a jelly-like texture. The flavor was more muted and generic though.

• The unpacked ham had a deliciously caramelized exterior from the glaze. It had a fuller ham flavor but the texture was slightly drier.

• The plastic did not adhere to the meat on Ham #1. But peeling it off after cooking was trickier.

• Overall, I preferred the glazed flavor of the ham I peeled first. But moisture-wise, plastic boiling had an advantage.

My verdict after conducting this test is that the ideal method is to cook the ham wrapped in plastic halfway to retain moisture. Then open the plastic, glaze, and finish cooking to get the best of both worlds – juicy meat and great flavor.

Tips for Safely Boiling Ham in Plastic

While the tested approach is to cook half-wrapped, half unwrapped, some people may still opt to boil their ham completely sealed in plastic. If you choose to do this, follow these tips:

• Verify the plastic wrapping is USDA-inspected for high heat use. Check manufacturer info.

• Use a thermometer – boil until center of ham reaches 135°F for safety.

• Add spices to the water rather than directly to the ham.

• Closely monitor water level to prevent pot from running dry.

• Transfer ham to ice bath after cooking to help plastic release.

• Allow ham to rest before removing plastic. Cut plastic away carefully.

• Discard any meat that had direct contact with plastic, if plastic melted.

Alternatives to Boiling Ham in Plastic

What if you want to avoid the plastic debate altogether? Here are some alternate prep methods to try:

• Cook an unwrapped ham in a slow cooker to maximize moisture. Keep glazing periodically.

• Roast a spiral-cut ham still in netting. The cuts allow glaze and heat to penetrate.

• Smoke or slow roast an unwrapped ham to develop incredible depth of flavor.

• Grill or pan-fry ham steaks or slices to add delicious caramelization.

The Takeaway: Don’t Be Afraid to Break Tradition

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