What is Ham Off the Bone? A Complete Guide to this Popular Deli Meat

As someone who loves visiting the deli counter at my local grocery store I’ve often heard customers ask for “ham off the bone.” This common request used to puzzle me – after all, most sliced deli ham doesn’t contain any bones! Over time I realized that “ham off the bone” is a shorthand way that customers try to identify less processed ham options.

In this article, we’ll take a deep dive into what deli ham off the bone really means. We’ll look at:

The difference between ham on the bone and ham off the bone
How to identify less processed ham at the deli counter
Nutrition facts and health benefits of ham off the bone
How bone-in ham gets made into sliced deli ham
Popular brands and tastes of ham off the bone

Let’s start at the beginning – what does “on the bone” and “off the bone” mean when it comes to ham?

Ham On the Bone vs Ham Off the Bone

For ham to be considered “on the bone,” it must be sold with the original bone still intact. This type of ham often comes from the hind leg of a pig. Bone-in hams are usually cured and smoked whole with the femur bone still inside.

Bone-in hams offer a few advantages:

More flavor from the curing and smoking process
The bone helps the meat retain moisture during cooking
They make an elegant presentation when baked and served whole

However, bone-in ham has some downsides:

It requires more work to carve off the bone before eating
The bone is waste – you can’t eat it
It’s difficult to slice bone-in ham thin enough for sandwiches

This is where ham off the bone comes in. To make ham “off the bone,” processors remove the original femur bone from a cured ham. Then the boneless meat is pressed into a uniform shape, making it easier to slice.

Without the bone ham off the bone offers advantages like

Convenient thin slicing at the deli counter
No carving required – ready to eat as-is
No inedible bone taking up space
Easier to use for sandwiches, wraps, etc.

The downside is that removing the bone can reduce the flavor slightly compared to bone-in ham. However, many high-quality deli hams still deliver excellent taste.

Now that we understand the key differences, let’s look at how to identify less processed ham off the bone options.

Identifying Less Processed Ham at the Deli

I used to think all sliced deli ham was highly processed. But I’ve since learned that’s not necessarily true. Some deli hams have minimal ingredients and processing compared to others.

So how can you spot the less processed varieties? Here are a few tips

Check the ingredients list – Try to find hams with just pork, water, salt, and nitrates/nitrites as the only ingredients. Avoid long lists with preservatives, flavorings, and stabilizers.

Look for a high percentage of actual ham – The first ingredient should be pork or ham, making up 80% or more of the total product. More is better!

See if it’s described as “natural” – Terms like “natural uncured” mean no artificial preservatives were used.

Opt for smoked, roasted, or cured options – Hams flavored only by smoking, roasting, or curing tend to be less processed than injected-flavor varieties.

Ask the deli staff for advice – Tell them you want less processed ham and ask which they recommend. Most delis have lower-ingredient hams.

With a little detective work, you can definitely find less processed ham off the bone at many supermarket deli counters. Now let’s look at the nutrition you’ll get.

Nutrition Facts and Health Benefits of Ham Off the Bone

In addition to less processing, high-quality ham off the bone offers some excellent nutrition:

Protein – A 50g serving contains about 16% of your RDA of protein. The protein helps build muscle, repairs tissues, and keeps you feeling full.
B Vitamins – Ham provides thiamin, riboflavin, niacin, Vitamin B6 and B12. These support energy levels, brain function, healthy skin and hair, and red blood cell formation.
Iron – You’ll get some iron from ham, which aids in oxygen delivery throughout the body.
Zinc – Zinc supports the immune system and wound healing.
Selenium – This antioxidant mineral protects cells from damage.

As long as you stick to recommended portion sizes, ham can be part of a balanced diet. For healthy adults, the American Heart Association recommends no more than 6 servings of processed meats like ham per week.

Now that we know the health benefits, let’s look at how ham off the bone gets made.

From Bone-In Ham to Sliced Deli Meat

Have you ever wondered how they transform a whole bone-in ham into the convenient sliced deli meat we know and love? Here are the main steps:

Curing – Pork legs are cured with a salt and nitrite mixture to preserve the meat and add flavor. This takes about 2 days per pound.
Smoking – Many hams are smoked after curing to enhance the flavor. This adds compounds that make the ham deeper, richer, and more complex.
Aging – Quality bone-in hams are aged for weeks or months to tenderize the meat and concentrate the taste.
Cooking – The hams are partially cooked either by smoking, roasting, or steaming. This firms them up for easier slicing.
Deboning – Next, the femoral bone is removed from the center of each ham. What’s left is deboned ham.
Pressing – The deboned ham is pressed into a uniform shape and size to make slicing simpler.
Slicing – Finally, the pressed ham is thinly sliced on precision deli slicers for that perfect sandwich thickness.
Packaging – The sliced ham off the bone is packaged for individual sale at the deli counter.

Now you know the step-by-step process that gives us convenient and delicious ham off the bone!

If you’re wondering about popular brand and flavor options, read on.

Popular Brands and Flavors of Ham Off the Bone

Thanks to its versatility and convenience, ham off the bone is widely available from major brands. Here are a few top options to consider trying:

Black Forest Ham – This easy favorite has a distinctive smoky, rich flavor from being smoked over pine and juniper. The meat has a beautiful mahogany color.

Honey Ham – Sweetened with honey during curing, this ham has a lovely glazed exterior and a milder, less salty taste.

Applewood Smoked Ham – Cured over fragrant applewood, this ham boasts delicate fruitwood smoke notes.

Spiral Sliced Ham – Spiral cutting makes this ham ready for elegant plated dinners or easy sandwiches.

Sugar Cured Ham – With no smoking or extra flavors, this allows the pure pork flavor to shine through.

Hickory Smoked Ham – Hickory smoke gives this ham a robust, bacon-like smoky flavor.

Boar’s Head – This premium deli brand offers exceptional flavor in all their ham varieties.

Dietz & Watson – Known for top-quality deli meats, Dietz & Watson provide tasty ham off the bone options.

Publix Deli – From Black Forest ham to honey maple glazed, Publix deli hams earn rave reviews.

Wegmans Deli – Wegmans in-house brand makes sliced hams in applewood smoked, honey, and other flavors.

Those are just a few of the many excellent ham off the bone choices to enjoy! Try a few favorites from your own local deli counter.

Satisfy Your Cravings with Ham Off the Bone

We’ve covered a lot of territory, so let’s wrap up what we learned.

Ham off the bone has the original bone removed after curing and smoking. This allows for easy thin slicing.
Check the ingredients and meat percentage to identify less processed deli ham. Consider natural, smoked, roasted, and cured options.
In moderation, ham off the bone provides protein, B vitamins, iron, zinc, and selenium. It can fit into a balanced diet.
To transform bone-in ham to sliced deli meat, it’s cured, smoked, aged, cooked, deboned, pressed, sliced, and packaged.
Popular ham off the bone flavors include Black Forest, honey, applewood smoked, spiral sliced, sugar cured, and hickory smoked.

The next time you visit the deli counter, look for a premium less processed ham to enjoy all the benefits of ham off the bone. Let the skilled deli staff guide you to flavorful options available that day. With so many excellent choices, there’s bound to be a deli ham that satisfies your cravings from brands like Boar’s Head, Dietz & Watson, Publix, Wegmans, and more.

How to Carve a Whole Bone-In Ham (For Beginners)

FAQ

Is ham off the bone better?

The meat from these bone-in hams is usually more flavoursome and juicier than what you’d get from a boneless cut. But it is worth noting that boneless ham is easier to carve into uniform slices, so it could be a good option if convenience is a priority.

What does “off the bone ham” mean?

idiom. : (with the meat) removed from the bone or bones. The pork is served off the bone.

Is ham off the bone processed meat?

Processed meat is any meat that’s been treated to make it last longer, or taste better, by adding chemical preservatives such as nitrates. This could be through smoking, curing, or salting the meat. Processed meat includes ham, bacon, corned beef, and some sausages like salami, chorizo and hot dogs.

How is off the bone ham made?

It’s a long process, too. Starting with a half pig, the team separates the loin from the ham (a leg cut) and then has to debone it, skin it, trim it, tie it, heavily brine it, let it sit for 10 days in more brine, and then smoke it for about eight hours. Pivotal last times are to make a ham sandwich.