Whether you’re preparing a holiday feast or simply craving a delicious ham dinner, understanding the best practices for cooking this savory meat is essential. A common question that arises is: Do you drain ham before cooking? The answer, like many things in cooking, isn’t a simple yes or no. It depends on the type of ham, your desired outcome, and your personal preferences.
Understanding Different Types of Ham
Before diving into the draining question, let’s clarify the different types of ham you might encounter. This knowledge will significantly influence your cooking decisions.
Cured vs. Uncured Ham
Cured ham undergoes a preservation process using salt, nitrates, or nitrites. This process not only extends the shelf life but also imparts a distinctive flavor and pink color. Most hams sold in supermarkets are cured. Uncured ham, on the other hand, is cured using natural ingredients like celery powder, which contains naturally occurring nitrates. While it may seem healthier, it still undergoes a curing process.
City Ham vs. Country Ham
City ham is the most common type. It’s wet-cured, meaning it’s injected with a brine solution. This results in a moister, milder-flavored ham that’s typically sold fully cooked or partially cooked. Country ham is dry-cured, meaning it’s rubbed with salt and spices and then aged for several months. This results in a saltier, drier, and more intensely flavored ham that usually requires cooking.
Bone-In vs. Boneless Ham
This refers to the presence or absence of the bone. Bone-in ham is often considered to have more flavor, as the bone contributes to the overall taste during cooking. Boneless ham is convenient to slice and serve.
Spiral-Cut Ham
Spiral-cut ham is pre-sliced around the bone, making it easy to serve. However, it can also dry out more easily during cooking.
The Great Draining Debate: Should You Drain Ham?
Now, let’s address the burning question: should you drain ham before cooking? The answer is nuanced and depends on the specific type of ham you have and your desired outcome.
Draining Fully Cooked Ham
Generally, draining is not necessary for fully cooked city hams. These hams are already cooked and simply need to be reheated. Draining the juices would remove moisture and potentially dry out the ham during reheating. Instead, you can use the juices to baste the ham during cooking, adding flavor and moisture. Many find the liquid that is in the packaging to be overly salty or contain excessive nitrates. In this case, a light rinse under cold water is preferable to a long soak. This quickly removes the overly salty exterior without sacrificing the ham’s moisture.
Draining Country Ham
Country ham often requires a soaking and draining process. Due to its dry-curing process, country ham is incredibly salty. Soaking it in water for several hours, or even overnight, helps to draw out some of the excess salt. The water should be changed several times during the soaking process. After soaking, the ham should be thoroughly drained before cooking. Some people even boil it for a short period to further reduce the salt content before roasting or frying.
Draining Bone-In vs. Boneless Ham
The decision to drain or not is less about the bone and more about the type of ham and whether it’s fully cooked or not. Regardless of whether it’s bone-in or boneless, a fully cooked city ham should not be drained.
Draining Spiral-Cut Ham
Spiral-cut hams can dry out easily, so draining them is generally not recommended. The juices in the packaging can be used for basting or for making a sauce. Because of the ease with which spiral-cut hams can dry out, extra attention should be given to maintaining moisture, such as wrapping the ham in foil or using a glaze.
Benefits of Draining (When Appropriate)
While draining isn’t always necessary, there are situations where it can be beneficial.
Reducing Salt Content
As mentioned earlier, draining is crucial for country ham to reduce its extreme saltiness. Soaking and draining multiple times can significantly improve the palatability of country ham.
Removing Excess Moisture
In some cases, a ham may contain excess water injected during the curing process. Draining can help to remove some of this excess moisture, resulting in a more concentrated ham flavor. However, this is less common with high-quality hams.
Preparing for a Glaze
Draining the excess liquid can help a glaze adhere better to the surface of the ham. This is especially true if you’re using a thick glaze.
Methods for Draining Ham
If you’ve determined that draining is necessary, here are some methods you can use.
Simple Draining
For fully cooked hams where you want to remove excess liquid without soaking, simply remove the ham from its packaging and place it on a wire rack set over a baking sheet. This allows the juices to drain away without the ham sitting in its own liquid.
Soaking and Draining
For country ham, place the ham in a large container filled with cold water. Change the water every few hours, or even more frequently, if the water becomes very salty. Soak for at least 12 hours, or longer if desired. After soaking, drain the ham thoroughly.
Boiling and Draining
Some people choose to boil country ham for a short period after soaking to further reduce the salt content. After boiling, drain the ham thoroughly.
Tips for Cooking Ham to Perfection
Regardless of whether you drain your ham or not, here are some tips for cooking it to perfection.
Use a Meat Thermometer
The best way to ensure that your ham is cooked properly is to use a meat thermometer. For fully cooked hams, you only need to reheat them to an internal temperature of 140°F (60°C). For uncooked hams, follow the manufacturer’s instructions or cook to an internal temperature of 145°F (63°C), followed by a 3-minute rest.
Basting
Basting the ham during cooking helps to keep it moist and flavorful. Use the ham’s own juices, broth, or a glaze for basting.
Glazing
A glaze adds flavor and visual appeal to your ham. Apply the glaze during the last 30-60 minutes of cooking.
Resting
Allow the ham to rest for at least 10-15 minutes after cooking before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Serving Suggestions
Ham is a versatile meat that can be served in a variety of ways.
Classic Ham Dinner
Serve sliced ham with mashed potatoes, green beans, and a side of cranberry sauce for a classic ham dinner.
Ham Sandwiches
Use leftover ham to make delicious sandwiches. Add cheese, lettuce, tomato, and your favorite condiments.
Ham and Cheese Quiche
Ham and cheese quiche is a delicious and easy dish that’s perfect for breakfast, lunch, or dinner.
Ham Fried Rice
Add diced ham to fried rice for a flavorful and satisfying meal.
Troubleshooting Common Ham Cooking Problems
Even with the best preparation, things can sometimes go wrong. Here are some common problems and how to fix them:
Dry Ham
If your ham is dry, it could be due to overcooking or not enough basting. Make sure to use a meat thermometer and baste the ham frequently. You can also try wrapping the ham in foil during cooking to help retain moisture.
Salty Ham
If your ham is too salty, especially if it’s a country ham, you may not have soaked it long enough. Next time, try soaking it for a longer period and changing the water more frequently.
Tough Ham
Tough ham can be caused by overcooking or undercooking. Use a meat thermometer to ensure that the ham is cooked to the correct internal temperature. Also, be sure to allow the ham to rest after cooking.
Uneven Cooking
Uneven cooking can occur if your oven isn’t properly calibrated. Use an oven thermometer to check the temperature. You can also rotate the ham during cooking to ensure even heating.
Storing Leftover Ham
Proper storage is crucial for maintaining the quality and safety of leftover ham.
Refrigeration
Store leftover ham in an airtight container in the refrigerator for up to 3-4 days.
Freezing
For longer storage, freeze leftover ham in an airtight container or freezer bag for up to 2-3 months.
Conclusion: Drain or Not to Drain? It Depends!
The decision to drain ham before cooking hinges on the specific type of ham you’re working with. Fully cooked city hams generally shouldn’t be drained, as the juices contribute to moisture and flavor. Country hams, on the other hand, often require soaking and draining to reduce their intense saltiness. By understanding the different types of ham and following the tips outlined in this article, you can confidently prepare a delicious and perfectly cooked ham every time. Remember to always prioritize safety by using a meat thermometer and following proper storage guidelines.
FAQ 1: What is the purpose of draining ham, and why might someone consider doing it?
Draining ham before cooking primarily aims to reduce the overall salt content of the final dish. Many hams, particularly those cured in brine solutions, can be quite salty. Draining allows some of this excess salt to leach out, resulting in a milder, more balanced flavor profile. This is especially beneficial for individuals who are sensitive to sodium or prefer a less intense salty taste.
Furthermore, draining can also impact the final texture of the ham. By removing some of the excess moisture, the ham may become slightly firmer and less prone to becoming overly mushy during the cooking process. This can lead to a more pleasing mouthfeel, particularly for recipes where a slightly drier ham is desired.
FAQ 2: What are the potential downsides of draining ham before cooking?
While draining ham can reduce saltiness, it can also diminish some of the natural flavors inherent in the ham. The brining process infuses the ham with complex flavors beyond just salt, and draining can inadvertently wash away some of these desirable compounds. This can result in a less flavorful final product, especially if the draining process is prolonged.
Another potential drawback is the loss of moisture. While a slightly drier ham can be desirable in some cases, excessive moisture loss can lead to a tough and dry texture. This is particularly problematic for leaner hams that already have a lower fat content. Therefore, it’s crucial to carefully consider the type of ham and the desired outcome before deciding to drain it.
FAQ 3: What type of ham benefits most from draining?
Hams that are typically high in sodium content, such as those that have been heavily brined or commercially produced, benefit the most from draining. These hams often have a pronounced salty taste that can overpower other flavors in the dish. Draining helps to mellow the saltiness and create a more balanced flavor profile.
Additionally, bone-in hams can also benefit from draining, as the brine solution often penetrates deeply into the meat surrounding the bone. Draining helps to remove some of this concentrated saltiness, resulting in a more evenly flavored final product. It’s important to taste a small piece of the ham before cooking to determine if draining is necessary and to gauge the extent of the saltiness.
FAQ 4: What is the best method for draining ham effectively?
The most common and effective method for draining ham involves soaking it in cold water. Submerge the ham in a large container filled with fresh, cold water, ensuring that the entire ham is covered. Place the container in the refrigerator to maintain a safe temperature during the soaking process. Change the water periodically, typically every few hours, to remove the leached salt.
The duration of the soaking process depends on the ham’s saltiness and your desired outcome. A shorter soak of 1-2 hours is suitable for mildly salty hams, while a longer soak of 4-8 hours or even overnight may be necessary for very salty hams. Taste the ham after each water change to monitor the salt level and adjust the soaking time accordingly. Avoid soaking for extended periods, as this can lead to excessive moisture loss.
FAQ 5: How do I determine how long to drain a ham before cooking?
The ideal draining time for a ham is subjective and depends on your personal taste preferences regarding saltiness. The best approach is to start with a shorter draining time and taste the ham periodically. After an initial soak of 1-2 hours, cut off a small piece of the ham and cook it. Taste the cooked ham to assess its saltiness.
If the ham is still too salty, continue draining it for another hour or two, changing the water each time. Repeat the tasting process until the desired salt level is achieved. Remember that you can always add salt to the dish later if needed, but it’s difficult to remove salt once it’s already incorporated into the ham. Therefore, it’s better to err on the side of under-draining than over-draining.
FAQ 6: Does draining affect the cooking time of the ham?
Draining a ham can potentially affect the cooking time, but the impact is usually minimal. The primary factor influencing cooking time is the size and type of ham, as well as the cooking method used. However, since draining removes some moisture, it might slightly reduce the overall cooking time, especially if the ham was heavily brined to begin with.
To compensate for this potential reduction in cooking time, it’s essential to monitor the ham’s internal temperature closely. Use a meat thermometer to ensure that the ham reaches the recommended internal temperature for safe consumption. Start checking the temperature a bit earlier than you would for an undrained ham to prevent overcooking and ensure a moist and tender final product. Follow the specific temperature recommendations based on the type of ham you are cooking.
FAQ 7: Are there alternative methods to reduce saltiness without draining?
Yes, there are alternative methods to reduce saltiness without fully draining the ham. One option is to use a glaze that balances the saltiness with sweetness or acidity. Glazes containing ingredients like brown sugar, honey, maple syrup, or fruit juices can help to counteract the saltiness and create a more harmonious flavor profile.
Another approach is to pair the ham with accompaniments that complement or neutralize the saltiness. Serving the ham with side dishes such as mashed potatoes, sweet potatoes, or a fresh fruit salad can provide a balance of flavors and textures that reduce the perception of saltiness. Additionally, using low-sodium broth or stock in any accompanying sauces can further minimize the overall sodium content of the meal.