Crystals in hams....

shroomgirl · #1 02-10-2009, 08:47 AM

What causes sugar & or salt crystalization in boneless country hams?

Bruce Aidells · #2 02-12-2009, 05:28 AM

As the water content reduces it can no longer solublize as much salt and some of it comes out of solution and begins to crystallize. Also some of the crystals may actually come from protein as it ages. The same thing happens to well aged Parmegiano Reggiano cheese.
B

Nicko · #3 02-12-2009, 07:36 AM

That is very interesting I never really understood what causes the crystallization in cheeses. Haven't seen it as much with hams.

shroomgirl · #4 02-12-2009, 07:49 AM

I stuck a Salem County Country ham in the back of the fridge for three years and this New Years Day decided to serve it at brunch, some of my piggy curing chef friends came over and it was a great time to share. They'd not experienced it either. Really good pig. if you've got space in the back of a fridge it's a true treat you'd probably not be able to find on the market.

And it was very similar to the crystallization of parmesan.

Nicko · #5 02-12-2009, 07:56 AM

Quote:

Originally Posted by shroomgirl

I stuck a Salem County Country ham in the back of the fridge for three years

You lost me three years? I have never heard of aging pork for that long?

shroomgirl · #6 02-12-2009, 08:17 AM

Calcium Crispies in ham....?

Not sure how long the "super $$$ hams" from Spain are cured

Nicko · #7 02-12-2009, 08:34 AM

I don't know what I was thinking for some reason I was thinking fresh ham not cured. Did not realize what a salem country ham was.

Bruce Aidells · #8 02-12-2009, 10:19 AM

I have one in the back of my firg athat has been there for 2 years.

shroomgirl · #9 02-12-2009, 11:08 AM

now that there's a vacancy in the back of the fridge it's time to replace that ham, Bruce do you have any suggestions about which hams would be enhanced with aging?

Bruce Aidells · #10 02-12-2009, 11:45 AM

ones that have the most marbeling

phatch · #11 02-12-2009, 04:40 PM

How do they control rancidity of the fat in such an aged and well marbled ham?

My gut instinct would have been for a leaner ham to avoid the rancid fat issue.

Bruce Aidells · #12 02-13-2009, 10:26 AM

Lean hams dry out too much and produce hard dry meat. I have not come across rancidity problems unless the ham is froze a long time.

gonefishin · #13 02-13-2009, 10:42 AM

I have been absolutely in love with the flavor/texture/oils from Iberico Bellota. The price is absolutely outrageous if your buying it in the US, which is why I just buy a few slices at a time.

Do you have a recommendation for a favorite domestic source?

thanks,
dan

Bruce Aidells · #14 02-13-2009, 11:21 AM

Thanks for mentioning the Iberico hams which are 2 years old and taste fantastic.
As far as I know there are only 2 brands coming into the states right now and both are really fantastic. They are very expensive in Spain as well selling for as much as 150 Euro per kilo sliced.

ED BUCHANAN · #15 02-13-2009, 04:14 PM

The 1400.00 Ham I had a few monthes ago was aged 7 years, in a cave in Spain I was told.