Water Content in Ham Steaks Can Alter Recipe Results

Cooking for two can be a challenge. I want to fix interesting and nutritious meals, but I don't want the refrigerator to turn into a forest of leftovers. So I often buy a center cut ham slice. A medium slice, not double thick, serves four. I get one dinner from it and the rest of the meat winds up in soup, casseroles, and egg dishes.

My recent experiences with this cut of meat have not been good. In fact, the excess water almost ruined one casserole and I had to cook my scrambled eggs with ham longer than usual.

Meat Casseroles

According to the US Department of Agriculture (USDA), manufacturers are required to list the water content on the label. This can work well in theory and not in practice. During a recent trip to the grocery store I read all of the center cut labels. Only one manufacturer listed the water content and it was 23 percent of the weight, which I consider a high percentage.

Ham is divided into three categories, fresh, cured, and smoked. To make ham what it is, pork is cured with a solution made of salt, sodium, potassium nitrate, sometimes sugar, seasonings and sodium ascorbate, which is a preservative. Manufacturers say these injected ingredients give the meat flavor and keep it moist and tender.

But one of the packages I checked said the product contained soy protein, an ingredient I avoid because I am allergic to it. Why would a manufacturer inject soy protein into ham? The only reason I can think of is to make the product weigh more, which means you pay more.

"Ham--Glossery Term," an article on the Recipe Tips website, discusses the protein content in ham. There are four basic levels and the highest, 20.5 percent, indicates a prodect with no added water. The next protein level is less than 18.5 percent, and indicates meat with natural juices. A level of 17 percent tells consumers that some water has been added. And the lowest protein level "represents a ham product in which any quantity of water may have been added."

Meat with a high water content has less protein and, more important for the cook, is a bit rubbery.

Tina Danze, in a "Dallas Morning News article, "A Guide to the Right Easter Ham for You," also discusses the water-added issue. If the meat has been injected with a low amount of water that evaporates during cooking, the USDA considers it a no-water-added product. Canned hams have water added, Danze notes, and she doesn't think they heat well.

Still, this cut of meat has advantages. For one thing, it is usually cut from the center, which is the leanest part of the meat. Convenience is the main advantage. Some companies that sell glazed, spiral-sliced meat also sell center cuts. The moral of this meaty story: Check the label for water content. If you are going to use the meat in a casserole, cream sauce, or fritatta, fry it first to remove excess water.

Copyright 2010 by Harriet Hodgson

Water Content in Ham Steaks Can Alter Recipe Results

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon. Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company has also published her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul."

Hodgson has another new book out, 101 Affirmations to Ease Your Grief Journey," published by Amazon and available from Amazon. Please visit her website and learn more about this busy author and grandmother.

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