If you're ready to pig out on a meaty pantry staple, then make sure you avoid the common mistakes when cooking, preparing, and storing canned ham.
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00:00If you're ready to pig out on a meaty pantry staple, then make sure you avoid the common
00:04mistakes when cooking, preparing, and storing canned ham.
00:08When you first open a can of ham, it's impossible not to see the glossy gelatin that surrounds
00:12the meat and pools at the edges. This jiggly substance typically ranges in color from pale
00:17yellow to amber. It's there to cushion the ham during handling and shipping, ensuring
00:21that it retains its quality and shape.
00:23The gelatinous layer in canned ham is produced with dry gelatin. The ham is then cooked inside
00:28the can with steam, at which point the dry gelatin blends with the ham juices. As the
00:32meat cools, the can is vacuum-sealed and the gelatin sets. Since the gelatin has a mildly
00:37salty flavor and a jelly-like texture, it's best to remove it before eating the ham, unless,
00:42of course, you enjoy the added flavor and texture.
00:44The best way to remove it is by draining the can of any liquids and gently scraping off
00:48the jelly with a knife. And if you really hate the flavor and consistency of the gelatin,
00:53you can also rinse the ham with water before eating it.
00:56There are generally two different types of canned ham. You're probably already familiar
00:59with the shelf-stable variety, which can be stored in the pantry for up to five years.
01:04It's processed in a way that kills any bacteria that could grow at room temperature. Even
01:08so, storing it above 122 degrees Fahrenheit can result in spoilage.
01:13The second type of canned ham has to be refrigerated since it's not sterilized during the canning
01:17process. This variety can be kept in the refrigerator for up to nine months, and there are some
01:22brands that are better than others.
01:24Hormel Smoked Ham is definitely a top choice thanks to its exceptional flavor. In fact,
01:29if you served it on a charcuterie board, your guests probably wouldn't be able to tell that
01:33it was canned.
01:34Another top choice is Butterfield Farms Diced Ham, which boasts a delightful smoked flavor.
01:39On the other end of the spectrum is Bristol Hickory Smoked Ham, which is bland and spongy
01:43in texture. Also disappointing is Iberia Boneless and Skinless Cooked Ham, which suffers from
01:48a lack of flavor and a strange smell.
01:51Ah! What is that smell?!
01:54While shelf-stable canned ham typically comes with a best-by date on the packaging, there's
01:58generally no reason to freeze it, so long as the tin hasn't been opened. This is because
02:02canned ham can be eaten past its use-by date, as long as the tin isn't damaged. Since the
02:07food is sterile and sealed under a vacuum, it won't begin to spoil until the can is opened.
02:12Nevertheless, it may deteriorate in quality over time.
02:15Also, it's worth noting that freezing ham in the can may damage the tin since food expands
02:19when frozen, which could lead to spoilage. If you've opened a can and won't be able to
02:23eat it within the next few days, it's best to freeze it for later use. Be sure to transfer
02:27it to a freezer bag, plastic wrap, or freezer paper before leaving it in the freezer. It
02:32should be marked with the freezing date and tightly wrapped to keep it as moist as possible.
02:36Ham can be frozen for one to two months. While freezing doesn't detract from the nutritional
02:40value, it's likely to affect the flavor and texture, so it's best to freeze ham when it's
02:45at its freshest.
02:46While shelf-stable canned ham can be stored at room temperature for between two and five
02:50years, that duration is drastically reduced as soon as the can is opened. Furthermore,
02:55once opened, it must be kept in the refrigerator. If stored properly at 40 degrees Fahrenheit
03:00or below, it should remain safe to eat for three to four days.
03:03Meanwhile, unopened canned ham with a keep-refrigerated label shouldn't be kept in the fridge for
03:08longer than six to nine months. But if the tin happens to be dented or rusted, throw
03:12it away since there's a risk that it's been contaminated with bacteria.
03:16Keeping an opened can of ham in the refrigerator isn't the best idea, but if you're not able
03:20to finish it in one meal, you can safely keep it in the fridge for three to four days. But
03:24if you do so, it's best to transfer the meat to a plastic or glass storage container. This
03:28will ensure that it's safe to eat and also preserve its flavor and quality. Furthermore,
03:33never let canned ham that's been removed from the packaging sit outside the fridge for more
03:37than two hours.
03:38Canned ham certainly shines when it's part of a sandwich, but this versatile meat can
03:42also be used in a huge variety of dishes.
03:45"...ham sandwich."
03:48Perhaps the easiest way to prepare canned ham is by slicing it and frying it in a skillet
03:52like bacon. This will imbue a slightly crispy exterior, making it a perfect addition to
03:57morning eggs and toast. Alternatively, you can chop it into cubes and add it to hearty
04:01casseroles, hashes, and soups.
04:03While canned ham has a slightly different flavor and texture than fresh ham at the deli,
04:07it can still be used as a replacement in most recipes that usually call for fresh ham. Canned
04:12ham can even be glazed and baked, if you want to go in that direction. All you need to pull
04:16it off are stone-ground mustard, honey, ground cloves, chopped parsley, and a little salt
04:21to taste.
04:22Another ham-based dish that requires few ingredients is deviled ham salad. Simply blend chopped-up
04:27ham, celery, yellow onion, and dill pickles in a food processor. Next, combine the mixture
04:32with mayonnaise, salt, and pepper. This yummy concoction tastes when best spread over toast
04:38or as a dip on crackers.
04:40Since canned ham is mild and slightly salty, it can benefit from some additional depth
04:44of flavor. With that in mind, condiments can provide a welcome contrast to the meat's dense
04:49texture. If you're baking in the oven, coat it in a glaze made with honey, brown sugar,
04:53and spices. Alternatively, replace the honey with pineapple juice. The glaze will caramelize
04:58while baking, imbuing the ham with a sweet and tangy flavor.
05:02Any canned ham dish can also be served with sauces on the side. One of the best ways to
05:06add a little zing is by pairing it with honey mustard. Despite its name, this particular
05:10spread doesn't always require mustard. One recipe calls for honey, mayonnaise, Worcestershire
05:16sauce, garlic powder, paprika, and a little salt. To complete this culinary picture, top
05:21the ham with fresh herbs like thyme or parsley.
05:24Perhaps you've spent your whole life confusing canned ham with another similar product, but
05:28be careful. While Spam and canned ham are both pork pantry staples that come in a tin,
05:33they shouldn't be confused as one and the same. Canned ham is traditionally packed in
05:36pear-shaped cans and made from several pieces of ham compressed into a solid chunk of meat.
05:41The bigger the can, the greater the chance that it contains a single piece of ham. In
05:45contrast, Spam is made from ground ham and pork, which are then pressed together inside
05:49a can.
05:50"'I love your Spam. I love it!"
05:53According to Hormel Foods' website, the company produced the first canned ham in 1926. The
05:58pepper-sealed ham was advertised as retaining,
06:00"...all those natural flavors and savory juices, which escape in water and steam by the usual
06:05cooking methods."
06:06Spam, on the other hand, was unveiled in 1937. One story goes that it was named after the
06:11combination of the first two letters of SPICE and the last two letters of HAM, but its actual
06:16etymology is notoriously unknown. It really came into the spotlight during World War II
06:21when 100 million pounds of the jelly-laden meat were sent to the front lines to feed
06:25the troops.
06:26In case you're wondering, the original variety of Spam doesn't contain any spices.
06:31While ham is traditionally baked in the oven, it can also be prepared in an air fryer or
06:35a crock pot. Just like fresh ham, the canned variety adapts well to these alternative methods.
06:40An air fryer cooks by circulating hot air around the food, giving it a crispy exterior
06:45without the need for excess oil. This method can then make canned ham crisp on the outside
06:49while keeping it moist on the inside.
06:52Just like its name suggests, a slow cooker cooks food over several hours on low heat.
06:56This lets the flavors meld together, resulting in a juicy and flavorful dish. To make the
07:00most out of this method, coat the meat in a mixture of honey, brown sugar, Dijon mustard,
07:06ground cloves, and ground cinnamon. Once that's all in the crock pot, carefully pour pineapple
07:10juice around the edges of the ham to ensure that it doesn't wash off the glaze. Then,
07:14cook the ham for between four and six hours, basting it occasionally in the juices from
07:18the bottom of the slow cooker.
07:20Canned ham may not be as nutritious as fruits and vegetables, but it's not quite as unhealthy
07:24as you might think. This might be because the processed protein is made with simple
07:28ingredients, including salt, water, and preservatives. On the positive side, it's a decent source
07:33of protein, with nine grams in each 56-gram serving. It also contains no sugar and is
07:38low in calories and fat.
07:40When eaten in moderation and combined with nutrient-rich side dishes like vegetables
07:44or whole grains, canned ham can be a part of a balanced diet. However, it's important
07:49to keep things in moderation. The biggest nutritional problem with canned ham is its
07:52high sodium content, as one serving contains 620 milligrams, which works out to 27 percent
07:58of the typical recommended daily allowance.
08:00I need salt! I need salt!
08:03Consuming too much sodium can raise blood pressure and contribute to heart problems.
08:07So if you need to add any extra flavor to your ham after you're done cooking it, definitely
08:11don't reach for the salt shaker.