Ham is a beloved meat that has been enjoyed for centuries. Whether it’s sliced thin for sandwiches, diced up for salads, or served as a centerpiece at holiday dinners, ham is a versatile and delicious protein.
However, if you’ve ever purchased a ham from the grocery store, you may have noticed that it often comes encased in some sort of casing. This can be frustrating to deal with, especially if you’re not sure what it is or how to remove it.
In this article, we’ll take a closer look at the casing on ham and explore its purpose and different types. So, grab a slice of ham and let’s dive in!
What Is The Casing On Ham?
The casing on ham is a thin layer of material that surrounds the meat. It can be made from a variety of materials, including collagen film, fibrous casing, or formable casings. The purpose of the casing is to protect the ham during processing and transportation, as well as to give it a uniform shape.
Collagen film is a popular choice for ham casings because it is easy to work with and provides a smooth surface for the ham. Fibrous casing, on the other hand, is made from cellulose and is often used for larger hams or for hams that will be smoked. Formable casings are ideal for shaping retail cooked hams or for slicing applications.
The Purpose Of The Casing
The primary purpose of the casing on ham is to protect the meat during processing and transportation. The casing acts as a barrier to prevent contamination from bacteria, dirt, and other external factors. It also helps to retain the moisture and flavor of the ham, which is essential for maintaining its quality.
In addition to protection, the casing also serves to give the ham a uniform shape. This is particularly important for retail hams, which need to look appealing on the shelf. The casing helps to keep the ham in place and prevents it from losing its shape during cooking or slicing.
Different types of casings offer different benefits. Collagen film provides a smooth surface for the ham, while fibrous casing is ideal for larger hams or for those that will be smoked. Formable casings are perfect for shaping retail cooked hams or for slicing applications.
Types Of Casing On Ham
There are different types of casings used on ham, depending on the size and type of ham being processed. One type of casing is the natural casing, which is made from animal intestines or skin. Another type is the artificial casing, which was introduced in the early 20th century and is made from collagen and cellulose.
For larger hams, a thick-walled cellulose casing is used to shape and hold boneless or semi-boneless hams. This type of casing is robust enough to withstand the ham-filling process.
In addition, some hams may have a square pattern on the surface, which offers the look of a traditional boneless ham without the tough rind or frustration of working with collagen film. The caramel smoke coating will remain after the casing is removed.
When choosing a ham, it is important to look for a cut that is not pre-sliced or spiral sliced, as this can make the meat dry. A butt or shoulder cut with the bone-in is recommended for the best results.
How To Remove The Casing From Ham
Removing the casing from ham can be a bit tricky, but with the right technique, it can be done easily. First, using a small sharp knife, cut a zig-zag pattern around the shank end of the ham, about 10cm from the end of the bone. Then, run the knife around the edge of the ham rind.
Next, run your fingers under the rind of the ham, between the fat layer and the skin. You will find that the skin will slowly separate from the fat layer. Take it slow and don’t rush it. Do not remove the fat, as it is what creates a sticky glaze for your ham.
Once you have removed the skin from the ham, use a sharp knife to score the fat in a diamond pattern, about 1cm deep. Be careful not to cut into the ham meat, as you only want to score the fat. Scoring helps the glaze adhere to the ham better and creates a more flavorful end result.
It’s important to note that you should remove only the skin and leave as much fat as possible on your ham. The rind is not edible and should be discarded. Cut through the rind all around the top of the bone handle and then from the face of the ham down to the cut you just made at the top of the bone handle. Run a small knife under the skin all along the face of the ham and place your fingers under the skin while running them back and forth as you pull back.
Most of the skin should come off in one piece, but if it doesn’t, just peel off the rest using a combination of your knife and hands. Once you have removed all of the casing from your ham, it’s ready to be cooked or served as desired.
Cooking With And Without The Casing
When it comes to cooking ham, there are different techniques you can use depending on whether or not the ham is encased in a casing. If the ham is still in its casing, you can cook it as is, but you will need to remove the casing before serving.
One popular technique for cooking ham with the casing intact is to boil it in a mixture of water and vinegar. This helps to keep the ham moist and tender during the cooking process. However, it’s important to use a large pot that can accommodate the ham and the liquid.
If you prefer to cook your ham without the casing, you will need to remove it before cooking. This can be a bit tricky, especially if the casing is thick or made from fibrous material. One technique is to carefully slice away the casing with a sharp knife, being careful not to remove too much of the meat along with it.
Regardless of whether or not you cook your ham with or without the casing, it’s important to keep an eye on the internal temperature of the meat to ensure that it’s fully cooked. A meat thermometer can be a helpful tool for this task.
Casing-free Ham Options
If you’re looking for a casing-free ham option, Kentucky Legend offers a range of gluten-free ham choices that come without any casing. These options include baked honey ham, BBQ ham, black forest ham, brown sugar ham, honey ham, and original hickory-smoked ham. These hams are labeled as gluten-free and are available in various sizes.
When preparing your own ham at home, it’s important to note that using a spiral sliced ham is not ideal for shredding purposes. Instead, opt for a bone-in ham that has not been sliced. While shank hams are a great choice for this, some people have also reported success with unsliced boneless hams. As the ham cooks in a vinegar and water mixture, it becomes incredibly tender and easy to shred.
By choosing a casing-free ham option or by preparing your own bone-in unsliced ham at home, you can avoid the need to remove any casing from your ham before cooking or serving. This can save you time and effort while still providing a delicious and tender result.