Cured Vs Uncured Ham: What's The Difference?

A staple in many cultures and homes, ham can be cured or uncured. The key difference lies in their preservation methods, although each type undergoes a curing process.

Cured ham is preserved using salts and nitrates, which enhance the flavor and extend the shelf life. There are two main curing techniques: wet curing and dry curing.

Wet curing involves soaking the ham in brine, a concentrated solution of water and salt. Dry-curing involves rubbing the ham with a blend of salt, spices, and sodium nitrite.

The method is often frowned upon by experts. The World Health Organization (WHO) has found evidence linking cured meats to cancer, as indicated by many animal studies.

In contrast, uncured ham does not undergo treatment with sodium nitrate. Instead, it is cured with more natural ingredients like sea salt, celery powder, and beet extracts.

Celery is essential in curing, as it is rich in natural nitrates. While some think uncured ham is healthier, scientists suggest that our bodies can't distinguish between the two.