What Is Uncured Ham And How Does It Differ From Cured?

Ham is a delicious deli meat that's essentially a preserved form of pork, the single most consumed meat in the world. It's prepared in plenty of different ways, from sandwich fillings to delicious holiday baked whole hams. All hams boil down to one of two different types: cured and uncured. The difference between them is quite simple, but it may come as a surprise.

Believe it or not, hams that are deemed to be "uncured" are still in fact cured, just in a slightly different way. Both types are processed deli meat that have had nitrates and nitrites added to them to block the growth of harmful foodborne bacteria such as Clostridium botulinum, the bacteria responsible for producing botulism toxin. The only difference between them is the source of those nitrates; uncured hams use natural sources, like those from vegetables (primarily celery) that are rich in naturally occurring nitrates and nitrites.

Cured hams are preserved in much the same way. The only difference is that cured hams have had synthetic nitrates and nitrites added to the mix to prevent the growth of possible pathogens. These synthetic nitrates come from nitric acid, which in turn is derived from ammonia. Other than some of the ingredients and sources of nitrates and nitrites used, there's little practical difference between a cured or uncured ham.

But what is that curing process? There are two different methods for curing red meats like pork (yes, it's really considered to be red meat). Those would be wet curing and dry curing, but they rely on the same basic principles. In both methods, the pork is coated in salt, along with other ingredients like honey or sugar for flavor, and left to allow that salt to dry out the meat, knock out possible bacteria, and make it safe for consumption. This process is used for both cured and uncured ham.

So, why are uncured hams called "uncured"? Legality. The USDA requires that meats processed without synthetic sources be referred to as uncured (or at least free of synthetic curing agents), despite the fact that they have still gone through a definite curing process. Many groups have petitioned the USDA to change these labeling laws, saying that they can confuse shoppers.

What's more, there's no real difference between the nitrates and nitrites derived from natural sources versus synthetic ones. They're the same compound, just from different origins. Both are types of salt, and while they do present some long-term risks if eaten in excess, they're largely harmless. So, don't worry about that ham sandwich. As long as you eat a balanced diet, you shouldn't have anything to fear.