Have you ever opened a can of ham and found a strange, jelly-like substance inside? If so, you’re definitely not alone. That bizarre jelly is a common sight that leaves many people puzzled.
In this comprehensive guide, we’ll unravel the mysteries of that peculiar ham jelly and answer all the pressing questions like
- What exactly is the jelly made of?
- Why is it added to canned ham in the first place?
- Is it really safe to eat?
- Does it affect the taste?
- Can you use it for anything?
After reading through this article, you’ll be a veritable canned ham jelly expert! So let’s get right into it.
What Is Canned Ham? A Quick 101
Before we dive into the jelly, it helps to understand exactly what canned ham is and how it’s made.
Canned ham refers to ham that has been fully cooked cured, and sealed into a can. It’s a shelf-stable product that can be stored for up to 2 years without refrigeration.
There are two main types of canned ham:
Shelf-stable canned ham – This is sterilized inside the can and needs no refrigeration until it’s opened. It’s the type you’ll find in most grocery stores.
Refrigerated canned ham – This is only pasteurized so it requires refrigeration. It has a shorter shelf life of about 6-9 months.
To make canned ham, pork leg is first cured with salts and seasonings. Then it’s pressed into a can, sealed, and cooked with pressurized steam. This fully cooks the ham and sterilizes the interior of the can.
The finished product is a conveniently packaged, pre-cooked ham that’s ready to eat after opening the can. It’s a staple protein source in many households given its long shelf life, ease of storage, and inexpensive price point.
Now let’s look at the mystery jelly added to canned ham.
What is the Jelly Exactly?
The jelly found in canned ham is a salty, protein-rich liquid made from ham juices and gelatin.
During manufacturing, dry gelatin powder is added directly to the can before the ham is sealed inside. As the ham cooks, the meat releases juices rich in collagen and proteins. This mingles with the gelatin, causing it to dissolve and create a salty, semi-solid aspic jelly.
Gelatin is a natural protein derived from collagen in animal bones and skin. It’s flavorless and colorless on its own. But when used in canned ham, it takes on a pale pink color from the meat juices.
The finished jelly has an opaque, glossy appearance and wobbles a bit when shaken. It’s soft yet firm enough to hold the shape of the can, encapsulating the ham in a protective layer.
So in a nutshell, the jelly is just pork juices and pure gelatin – nothing sinister or artificial!
Why is Jelly Added to Canned Ham?
You may be wondering why ham manufacturers go through the trouble of adding jelly in the first place.
As it turns out, the jelly in canned ham serves several important functions:
Cushioning – The soft yet firm jelly protects the delicate ham from damage during shipping and handling. It prevents the meat from rubbing against the sides of the can.
Freshness – The jelly forms an airtight seal around the ham, preventing air from entering the can. This keeps the meat fresh and staves off spoilage.
Flavor – The salty, meaty jelly actually enhances the flavor of the ham, infusing it with extra savor.
Yield – Gelatin helps to retain moisture in the cooked meat. This results in a higher yield and quality end product.
So while it may look strange, that wiggly jelly is playing a vital role in delivering you the best quality canned ham!
Is the Jelly Safe to Eat?
Safety is often a top concern when it comes to mystery food substances. So let’s clear up whether or not you can actually eat the jelly from canned ham.
The short answer is yes – canned ham jelly is perfectly safe to eat!
Gelatin is a safe, high-quality protein used in food manufacturing. The jelly contains no artificial additives or preservatives either.
However, as with any food, take basic precautions:
- Check the ingredients to ensure there are no potential allergens
- Look for signs of spoilage like mold before eating
- Discard if the can is damaged or severely dented
As long as the jelly appears normal, retains its shape, and has no odd smells, it’s perfectly fine to eat. Just think of it like a meaty aspic!
Some people do rinse off or drain the jelly before eating the ham. This is also fine – just keep in mind it reduces the overall yield.
Does the Jelly Affect the Taste?
Opinions are mixed when it comes to whether canned ham jelly enhances flavor or messes with the taste.
Some people don’t mind – or even enjoy – the salty, meaty taste of the jelly. They find it gives the ham extra savory richness.
Others find the jelly overly salty or unappealing in flavor. The gelatinous texture may also be off-putting to some folks.
So reactions are subjective based on personal taste preferences. That said, the jelly typically isn’t consumed alone. Rather, it’s more of a background accompaniment to the ham.
You can always drain off some or all of the jelly if you find it overpowering. Another option is to incorporate the jelly into glazes or pan sauces to balance out the saltiness.
How to Use Canned Ham Jelly
Rather than waste the mystery meat jelly, why not put it to good use? Here are some clever ways to upcycle canned ham jelly:
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Flavored Jelly – Jazz up the jelly by mixing in mustard, brown sugar, fruit preserves or hot sauce. Use as a glaze or ham topper.
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Bean Soup Booster – Add a spoonful of jelly to dried bean soup for a porky flavor boost.
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Potato Topper – Drizzle the jelly over roasted potatoes for a savory, salty finish.
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Quiche Add-In – Fold a few spoonfuls of jelly into your next quiche for extra richness.
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Meatloaf/Burger Binder – In place of eggs, use jelly to help bind and add juiciness to meatloaf or burgers.
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Asian Sauces – Stir into stir fries, noodle dishes, and rice bowls in place of hoisin or oyster sauce.
With a little creativity, you can transform canned ham jelly into a bonus condiment!
Frequently Asked Questions
Still have some lingering questions about the mysteries of canned ham jelly? Here are answers to some of the most common FAQs:
Is the jelly the same as the ham fat?
No, the jelly is not the fatty portion of the ham. It’s a combination of gelatin and meat juices.
Why is there sometimes a lot of jelly and other times barely any?
Variations in jelly amount depend on the manufacturing process. Less jelly may indicate a lower gelatin content.
Can I reuse the jelly if I don’t eat it all at once?
It’s not recommended to save jelly after opening. Discard any unused portion instead of resealing.
Is the jelly appropriate for certain diets like keto or paleo?
Yes, the jelly is suitable for low carb/high protein diets given its high gelatin content. Always check labels though for any additives.
Should the jelly be refrigerated after opening the can?
Refrigeration is recommended once opened to prevent spoilage. The jelly may also firm up again when chilled.
What’s the best way to get the ham out of the can neatly?
Either scoop out the block of ham or run a knife gently around the inside of the can to release the jelly’s seal.
The Takeaway on Canned Ham Jelly
While it may look mysterious, the jelly in canned ham has some valid reasons for being there. It all comes down to producing a better quality, better tasting product.
Next time you encounter this wiggly meat jelly, remember it’s simply pork essence in aspic form. Feel free to sample it or incorporate it into other dishes. But if it’s not your jam, draining it off is perfectly fine too.
Either way, the jelly is nothing to be afraid of and is part and parcel of enjoying canned hams! Now you can impress everyone with your extensive knowledge on all things canned ham jelly.