How to Can Ham?

How to Can Ham?

Canning ham is a method of preserving leftover or fresh ham for long-term storage at room temperature, by packing it in jars and processing them in a pressure canner to eliminate harmful bacteria and seal the jars properly. It’s a delicious and practical way to reduce food waste.

Introduction to Home Canning Ham

Home canning ham offers a convenient way to store and enjoy this savory meat months after it’s initially prepared. It’s especially useful after holiday feasts when leftover ham is plentiful, or when you find ham on sale and want to preserve it for later use. While seemingly complex, canning ham is a relatively straightforward process that requires attention to detail and adherence to safety guidelines. Incorrectly canned ham can pose serious health risks.

Benefits of Canning Ham

Canning ham offers several advantages, making it a worthwhile endeavor for home cooks and those interested in food preservation.

• Extended Shelf Life: Properly canned ham can last for years on the shelf, providing a reliable source of protein during times of scarcity or simply for convenience.
• Reduced Food Waste: Transform leftover ham into a shelf-stable product, minimizing waste and maximizing your food investment.
• Cost Savings: Buying ham in bulk or on sale and canning it can be more cost-effective than buying smaller portions more frequently.
• Convenience: Canned ham is ready to eat, making it a quick and easy meal option for busy weeknights.
• Control over Ingredients: Home canning allows you to control the ingredients, avoiding preservatives or additives found in commercially canned products.

Essential Equipment

Successful ham canning requires specific equipment to ensure both safety and quality.

• Pressure Canner: This is the most crucial piece of equipment. A pressure canner heats the jars to a high enough temperature to kill harmful bacteria.
• Canning Jars: Use specifically designed canning jars (Mason or Ball jars) with two-piece lids (flat lid and screw band).
• Jar Lifter: A jar lifter is essential for safely lifting hot jars out of the canner.
• Lid Lifter: A magnetic lid lifter prevents contamination of the jar lids.
• Wide-Mouth Funnel: A wide-mouth funnel helps to fill jars neatly and prevents spills.
• Bubble Freer/Headspace Tool: Used to remove air bubbles and measure headspace in the jars.
• Large Stockpot: Necessary for heating the ham and preparing the brine.
• Cutting Board and Knife: For preparing the ham.

Preparing the Ham for Canning

The preparation stage is crucial for both flavor and safety.

1. Select Quality Ham: Choose fresh or leftover ham that is free of any signs of spoilage.
2. Trim Excess Fat: Trim away excess fat, as it can affect the canning process and the final product’s texture. A little fat is ok, but not too much.
3. Cut into Cubes or Strips: Cut the ham into uniform cubes or strips. Approximately 1-inch pieces are ideal for even heat penetration.
4. Optional: Brown the Ham: While not required, browning the ham in a skillet adds flavor depth. However, this must be done before packing in the jars.

The Canning Process: Step-by-Step

The canning process is a meticulous one. Following these steps closely is critical for a safe and delicious product.

1. Sterilize Jars and Lids: Wash jars in hot, soapy water. Keep them hot until ready to fill. Sterilize by boiling them for 10 minutes (adjust for altitude). Simmer lids in hot (not boiling) water.
2. Prepare the Brine: While optional, a brine adds flavor and helps preserve the ham. A simple brine consists of water, salt, and sugar (optional). Bring the brine to a boil and simmer for 5 minutes.
3. Pack the Jars: Pack the ham into the hot jars, leaving 1-inch of headspace.
4. Add Brine (Optional): Pour hot brine over the ham, maintaining the 1-inch headspace.
5. Remove Air Bubbles: Use a bubble freer or non-metallic utensil to release trapped air bubbles.
6. Wipe Jar Rims: Clean the jar rims with a damp cloth to ensure a proper seal.
7. Place Lids and Bands: Place the lids on the jars and secure them with the screw bands. Tighten the bands fingertip tight – not too tight, not too loose.
8. Process in Pressure Canner: Follow the manufacturer’s instructions for your pressure canner. Processing times vary based on jar size and altitude. Crucially, the processing time is non-negotiable. Under-processing can lead to botulism.
9. Cool Jars: Once processing is complete, turn off the heat and allow the pressure to release naturally. After the pressure has completely dissipated, carefully remove the jars from the canner.
10. Check Seals: As the jars cool, listen for a “popping” sound, indicating a proper seal. After 12-24 hours, check the seals by pressing down on the center of the lid. If the lid doesn’t flex, it’s sealed.
11. Store Jars: Store sealed jars in a cool, dark, and dry place. Label each jar with the date and contents.

Processing Times Based on Altitude

These processing times are based on using a pressure canner. Always consult your pressure canner’s manual for specific instructions.

Common Mistakes to Avoid

Avoid these common mistakes to ensure safe and successful ham canning.

• Insufficient Headspace: Not leaving enough headspace can prevent proper sealing.
• Over-Tightening Jar Bands: Over-tightening can cause the lids to buckle during processing.
• Incorrect Processing Time: Under-processing can lead to food spoilage and botulism.
• Using Damaged Jars or Lids: Damaged jars or lids can prevent a proper seal.
• Ignoring Altitude Adjustments: Processing times must be adjusted for altitude to ensure adequate heat penetration.
• Using a Water Bath Canner for Ham: Ham must be pressure canned. A water bath canner will not reach high enough temperatures to safely process low-acid foods like meat.

Frequently Asked Questions (FAQs)

Can I can ham that has already been cooked?

Yes, you can absolutely can ham that has already been cooked. This is an excellent way to utilize leftover ham. Just follow the same canning procedures as you would with fresh ham, ensuring it is cut into appropriate sizes and properly packed into the jars. The precooked ham may have slightly softer texture after canning than raw ham.

Do I need to add liquid to the jars?

Adding liquid, such as brine or water, helps to distribute heat evenly and prevent the ham from drying out during processing. While it’s optional, it’s generally recommended for a better-quality product. However, the ham will produce some of its own juice as it cooks in the canner.

What if a jar doesn’t seal?

If a jar doesn’t seal within 24 hours, it should be reprocessed with a new lid within 2 hours. If reprocessing isn’t possible, the ham must be refrigerated and used within a few days or frozen.

How long does canned ham last?

Properly canned ham can last for at least 1 year, and potentially longer, if stored in a cool, dark, and dry place. Always check for signs of spoilage before consuming.

How do I know if canned ham is spoiled?

Signs of spoilage include a bulging lid, leaking, foul odor, or mold. If you notice any of these signs, discard the ham immediately without tasting it. Remember, botulism can be present even without obvious signs of spoilage. When in doubt, throw it out.

Can I add vegetables to the ham when canning?

While technically possible to can ham with vegetables, it is strongly discouraged due to the complexity of determining safe processing times for mixed foods. The processing time must be based on the densest ingredient. Therefore, it’s much safer to can ham and vegetables separately.

What pressure should I use when canning ham?

The correct pressure depends on your altitude and the type of pressure canner you are using (dial-gauge or weighted-gauge). Consult your pressure canner’s manual for specific pressure recommendations. Generally, you will use 10 PSI for a weighted-gauge canner at sea level or 11 PSI for a dial-gauge canner. These numbers must be adjusted for altitude.

Can I use a dishwasher to sterilize the jars?

While some dishwashers have a sanitize cycle, boiling the jars for the recommended time is still the most reliable method to ensure sterilization, especially if your dishwasher is older or does not consistently reach high temperatures. A dishwasher can be useful to clean the jars thoroughly before sterilizing in a boiling water bath.

Is it safe to can ham with bones?

It is not recommended to can ham with bones. Bones can interfere with heat penetration and may also contain small fragments that could contaminate the final product. It’s best to use boneless ham for canning.

Can I use my grandmother’s canning recipe?

While family recipes are treasured, it’s crucial to use tested and approved canning recipes from reliable sources, such as the USDA or university extension services. Old recipes may not reflect current food safety standards, and unsafe canning practices can lead to serious health risks. Always prioritize safety over tradition when it comes to food preservation.

What kind of salt should I use?

Use canning or pickling salt, which is pure sodium chloride and doesn’t contain anti-caking agents or iodine that can discolor or alter the flavor of the ham. Table salt is generally not recommended for canning.

Can I can ham with a honey glaze?

Adding a honey glaze to the ham before canning is not recommended. The added sugar can affect the density of the mixture and impact the heat penetration during processing, potentially leading to spoilage. It’s best to add any glazes or sauces when you are ready to serve the canned ham.

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