Have you ever opened a can of ham and found a strange, jelly-like substance inside?
You’re not alone.
Many people have wondered what this mysterious jelly is and why it’s there. Is it safe to eat? Does it affect the taste of the ham?
In this article, we’ll explore the world of canned ham and answer all your questions about the infamous jelly. From its purpose to its ingredients, we’ll dive deep into the science behind this unique food item.
So grab a can of ham and get ready to learn all about the jelly inside.
What Is The Jelly In Canned Ham?
The jelly in canned ham is a common sight that often raises questions. It’s a salty, opaque substance that surrounds the ham and can be found in most canned ham products. But what exactly is it?
The jelly is actually a mixture of gelatin and juices from the ham. During the cooking process, dry gelatin is added to the can before the ham is sealed inside. As the ham cooks, its juices mix with the gelatin to form a protective layer around the meat.
The purpose of this jelly is to cushion the ham during shipping and handling. It helps to prevent damage to the meat and keep it fresh until it reaches your kitchen.
What Is Canned Ham And How Is It Made?
Canned ham is a type of processed pork that has been cured, pressed into a can, and steam cooked. It is a stable and inexpensive source of protein that is commonly found in households around the world. There are two types of canned ham – shelf-stable and refrigerated.
Shelf-stable canned ham is designed to last up to two years on a shelf at room temperature. During the processing, the ham is sterilized in the can. It is often packed in pear-shaped cans for family use, while pullman cans are used for institutional purposes. On the other hand, refrigerated canned ham must be stored under refrigeration until it is used. It is pasteurized but not sterilized, and will keep for 6 to 9 months if unopened.
To make canned ham, the pork is deboned and mixed with desired spices before being pressed into the can and steam cooked. Gelatin is often added to help retain the juices and flavor of the meat. The jelly that surrounds the ham is formed during the cooking process when the gelatin mixes with the juices from the meat.
It’s important to note that canned ham is boneless and can be a whole piece of ham or pieces pressed together to form a “solid” whole piece. The larger a tin of ham is, the more likely it is to have been one piece of meat. The net weight of a can of ham includes the jelly but excludes the tin.
When opening a can of canned ham, be aware of the sharp edges and jelly that will come out. Most people drain off and discard the jelly, but some also scrape it off as well as rinse the ham before serving. Canned ham can be served at room temperature or heated once removed from the tin, but never heat it in an unopened tin or it will explode.
In regions with large Jewish or Muslim populations, canned poultry or beef may be found instead of canned ham to fill the niche that this product would normally occupy since it typically contains pork and is not considered kosher or halal food.
The Purpose Of The Jelly In Canned Ham
The jelly in canned ham serves a crucial purpose in preserving the quality of the meat. As mentioned above, the gelatin and ham juices combine to form a protective layer around the meat. This layer acts as a cushion, protecting the ham from damage during shipping and handling.
Furthermore, the jelly helps to keep the meat fresh by preventing air from entering the can. This is because the contracting heat of the can seals it as it cools, creating a vacuum that prevents air from entering. Without this protective layer, the ham would be more susceptible to spoilage and damage, resulting in a lower quality product.
It’s important to note that the jelly is included in the net weight of the can, but the tin is not. This means that when you drain off and discard the jelly, you’re actually reducing the overall weight of the product.
What Is The Jelly Made Of?
The jelly in canned ham is made from food grade gelatin, a high-grade protein derived from animal skin or bone. Gelatin is a natural supplement to meat products, and its combination of emulsification, stability, and gelling properties make it an ideal raw material for various meat products, including canned ham.
To make the jelly, dry gelatin (about 1/4 oz) is added to the can before the ham is sealed inside. As the ham cooks, its juices mix with the gelatin to form a salty, opaque jelly. This jelly is included in the net weight of a can of ham, but the tin itself is not.
In addition to providing a cushion for the ham during shipping and handling, the jelly also helps to improve the output and quality of canned meat products. It acts as an emulsifier for some meat products, such as emulsifying the fat in meat sauces and creamy soups, and it can also be used as a thickening agent in canned foods.
Is The Jelly Safe To Eat?
The safety of the jelly in canned ham is often questioned, just like with any other food item. The good news is that it is generally safe to eat. However, it’s important to keep in mind that the jelly may contain preservatives and additives that may not be suitable for everyone.
If you’re unsure about the safety of the jelly, it’s best to consult the ingredients list on the can. If you have any allergies or dietary restrictions, make sure to check for any potential allergens or ingredients that may cause adverse reactions.
In addition, like with any food item, it’s important to check for signs of spoilage before consuming the jelly. If there are any visible signs of mold or an off smell, it’s best to discard the can immediately.
Does The Jelly Affect The Taste Of The Ham?
One common question people have about the jelly in canned ham is whether or not it affects the taste of the meat. The answer is that it depends on the individual’s taste preferences.
The jelly itself is salty and has a slightly meaty flavor due to the juices from the ham mixing with the gelatin. Some people find that it enhances the overall flavor of the ham, while others find it to be too salty or slimy.
However, it’s important to note that the jelly is not meant to be consumed as a separate dish. Its purpose is to protect and preserve the ham during transportation and storage. Once the ham is cooked and ready to eat, the jelly can be discarded or used as a base for a glaze or sauce.
If you’re unsure about whether or not you’ll enjoy the taste of the jelly, it’s recommended to try a small amount before cooking with it. This can give you an idea of whether or not it will enhance or detract from the flavor of your canned ham.
Alternatives To Canned Ham With Jelly
While canned ham with jelly is a popular and convenient option, there are alternatives for those looking for something different. One option is to try a glazed ham. Glazes can be sweet or savory and can add a unique flavor to the ham. Peach preserves, hot pepper jelly, and maple syrup are all great options for a sweet glaze, while mustard or garlic can add a savory kick.
Another alternative to canned ham with jelly is to try a different type of ham altogether. While canned ham is typically made from cheaper cuts of meat, other types of ham can be more flavorful and higher quality. For example, a spiral-cut ham is a popular choice for holiday dinners and can be found at most grocery stores. It is pre-cooked and ready to heat and serve, making it a convenient option as well.
If you’re looking for a protein source that’s not pork-based, canned chicken or beef can be found in many grocery stores and can fill the same niche as canned ham. These options are also pre-cooked and ready to eat, making them a convenient choice for meals on the go.