Ham

The cured meat of a pig - most often the leg. The curing process was first introduced during Roman-occupied France to preserve meat throughout the long winter. Wild pigs were salted and smoked to last the season. The process involves dipping the meat in brine (salted water) then hanging it to dry before smoking &/or cooking it. Raw hams have a higher salt content than cooked.

To Buy:

There are many varieties of ham available; cooked or raw, on the bone or off the bone, glazed and unglazed. Proscuitto is the Italian name for ham - although most people today recognise it as raw ham very finely sliced. Avoid at all cost pressed ham - it's made up of odds and sods of meat scraps pressed together and moulded into shape.

To Store:

Store a leg ham in the fridge wrapped in a damp teatowel for up to 2 weeks (rinse the towel every couple of days). Proscuitto should be eaten within 24 hours of buying. Wrap sliced ham in greaseproof paper and eat within 3 days of purchase.

Tips & Tricks:

Bored with ham after Christmas? Cut the meat off the bone, wrap it in plastic and freeze. One serve of ham is equal to about two slices of leg ham, fat trimmed.

Cooking Tips:

Find recipes with Ham

Nutrition per Per serve:

Weight (grams):

Carbohydrates, g:

0.0

Fat (g):

2.3

Monosaturated Fat , g:

1.1

Vitamin B2:

Phosphorus:

Amines:

High

Glutamates:

n/a

Energy (kJ):

209

Protein (g):

7.3

Saturated Fat, g :

0.8

Vitamin B1:

Niacin (B3):

Sodium:

Salicylates:

Safe/negligible amount

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.