The 2 Types Of Ham That Make The Best Ham Salad
NEWS
By SHAWNA SCHOFIELD
Many ham salad recipes lack a depth of flavor and can come off as a bit one-note. To take ham salad to a whole new level, make use of both country ham and city ham.
This tip comes from culinary instructor Sheri Castle on an episode of her show, "The Key Ingredient with Sheri Castle." She says it creates a more complex flavor profile.
The difference between the two hams is in how they're cured. The city kind are wet-brined, meaning they're cured in a saltwater mixture with sugar and nitrites.
Alternatively, they can be injected with a salt solution. These hams are often sold precooked, though some can be uncooked, so it's important to read the label.
On the other hand, country ham is dry-cured, meaning it is rubbed with a mixture of salt and some spices before being initially aged for at least a month at below 40 degrees F.
Then, the salt equalization process begins before it is aged for at least three months, though some can be aged upwards of 20 months, providing a saltier flavor.
Thanks to its long, dry curing process, country ham has little moisture and a saltier, more complex flavor. City ham is the opposite; it's moist with a milder, sweeter flavor.
When combined in a ham salad, these two types of ham complement each other exceptionally well in both taste and texture. Castle recommends using 4 ounces of each in her recipe.
