It is important to identify the differences between fully cooked and uncooked ham to prevent foodborne illness.
Do you ever wonder if you need to cook a ham or if you can eat it straight out of the cooler without cooking? We buy ham from the deli and we don’t need to cook it, which can be confusing. The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked. As a deli meat, it can be eaten right out of the refrigerator, but other hams are typically reheated for improved flavor and texture. You can also buy fresh ham, and it would have to be cooked prior to eating.
You can identify if the ham has been processed as the package will say what type of ham it is. If a ham has the statement on the package label indicating that it needs cooking (ex. “cook thoroughly”), it should also display cooking directions. It should clearly state that cooking is required.
Even cured ham must be refrigerated at a temp of 40 degrees Farenheit or below. The exception is if the ham is canned or dry-cured, then it would be able to be stored at room temp. Country ham and prosciutto are examples of dry-cured ham. Most hams are safe to keep three to five days days in the refrigerator, and three to six months in the freezer, but specific times can be found online as there is some variation.
The USDA recommendations state, “Set oven temperature to 325°F. Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F.”
Trichinella Spiralis is a parasite found in pork, but its presence is minimal because processing plants must follow USDA guidelines to kill the parasite. Regardless, Michigan State University Extension recommends that proper food safety practices should be followed when handling ham. For instance storing in a refrigerator at 40°F, not leaving out at room temperature for more than two hours and cooking and reheating according to the directions above.
Did you find this article useful?
FAQs
Some are sold partially cooked or raw. It is important to check the product label to identify how the ham was processed. Partially cooked or raw hams will generally say “cook thoroughly” on the package in addition to displaying cooking directions and a safe handling instructions label.
How to tell if ham is cooked or uncooked? ›
How do you know if a ham is uncooked? Check the label on the ham at the grocery store and it will usually read "cook before eating." Often smoked, these hams need a little extra time in the oven to reach a safe temperature for eating.
What does raw ham look like? ›
Ham, Fresh or Uncured: The uncured leg of pork. Since the meat is not cured or smoked, it has the flavor of a fresh pork loin roast or pork chops. Its raw color is pinkish red and after cooking, grayish white.
What does cooked ham look like? ›
Color changes: Due to the nature of ham, it's common for the meat to remain pink even after it's fully cooked. Some uncured products may look a little paler or even beige. On the flip side, any spot on the inside of the ham that looks gray, brown or green is a strong indicator of spoilage.
How do I make sure my ham is cooked? ›
To determine how long to cook the ham and ensure perfect results, use an instant read thermometer. Insert the thermometer into the thickest part of the ham, stopping short of the bone (if it's bone-in). Remove your ham from the oven when it reads 140 degrees F in its center.
How to tell if a ham is cooked without a thermometer? ›
What if I don't have a meat thermometer?
- The juices run clear.
- It is piping hot all the way through (it should be steaming)
- There is no pink meat left.
Ham should have a salty or smokey aroma, almost sweet. If there is a sour smell or something smells off, don't take the chance of a food-borne illness. Get rid of it. Slimy, super-wet, or oily textures on the outside of your ham might indicate bacteria growth.
What color is uncooked ham? ›
Usually, the color of a cured ham is a deep rose color or pink. A fresh ham (one that has not been cured) will have a pale pink or beige color similar in color to a fresh pork roast. Country ham and prosciutto (both are dry cured) range in color from pink to a mahogany color.
What colour should cooked ham be? ›
When cooking pork chops or pork loin, it should become brown before it's safe to eat. Yet, ham is typically pink all the way through when it's done.
What happens if you undercooked ham? ›
Trichinellosis, also called trichinosis, is caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella.
But lately, I've been seeing more ham labeled “uncured” on grocer's shelves. What's going on? Uncured ham is also called fresh ham. It's the same cut as cured, but not embellished with any of the brine and smoke or other flavorings the more common city hams and gourmet country hams.
Can you buy an uncooked ham? ›
Comes in a traditional cloth bag. Uncooked, 16-19 lbs. Serves about 36.
Are spiral hams already cooked? ›
Remember that spiral cut ham is already cooked so essentially you are just reheating it. On the packaging there are instructions for reheating in the oven, along with how to make the glaze and apply it.
How can you tell if a ham is fresh? ›
A sour or rancid smell Ham should smell enticing—fresh, salty, and smokey. If your ham smells like sulfur, gasoline, or skunk, throw it out. The sniff test is usually a pretty solid test to determine if ham has gone bad.
How long to cook a 10 lb fully cooked ham at 350 degrees? ›
WARMING HAM
- Heat oven to 350°F. Place ham, flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil.
- Bake approximately 13 to 18 minutes per pound until heated through.
- Remove ham from oven. Glaze as directed below or let stand, covered, 10 minutes before serving.
Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F (63°C), as they are already fully cooked.
Are most hams already cooked? ›
The majority of store-bought hams are pre-cooked, having been wet-cured and then smoked or boiled. Since this ham is cooked, you can serve it as is, but cooking it again can yield a deliciously tender, rich meat feast. Also known as a City Ham or Prepared Ham, this ham can be purchased boneless or bone-in.
How do you know when store bought ham is cooked? ›
Regardless of the bone, uncooked hams need to cook to 145°F for food safety. The pre-cooked hams need to heat to 140°F for adequate food safety. The guidelines below provide a timetable of expected cook time for ham, but use a food thermometer to check the internal temperature for the respective hams.
