The cooked ham is a flagship product of the charcuterie rays. However, not all of them are equal. To locate quality ham, it is essential to take the time to read the labels and observe certain criteria. As Julie Boet explains: “There are essential points to check to locate a good quality ham.” Do you know them?
The list of ingredients
A quality ham must get closer to a simple recipe: Pork and salt. As you can expect “The shorter the list, the better the quality “ confirms Julie Boët. Conversely, a long list mentioning starchs, aromas, sugars or added proteins is often a sign of a transformed and less natural product. To flee.
Professoresence of additives and preservatives
The presence of nitrites or nitrates, used for conservation and pink color, is today discussed for its potential health effects. The ideal is therefore to choose a ham “Without added nitrite “. “”Also beware of modified polyphosphates, carraghénanes and starchs, which bring nothing interesting nutritionally “ Add the professional.
The salt content
The ham being naturally salty, it is better to monitor labeling, especially if you should avoid salt. “”Prefer those containing around 1.5 to 1.7 g of salt per 100 g, rather than the versions exceeding 2 g. “
Protein content
A good quality ham posted 19 to 21 g of protein per 100 g. “”Below 17-18 g, this is often the sign of an excess of water or technological additions ” We learn Julie Boët.
The quality of the meat
Also pay attention to the words used on the tray. The mention “upper ham “ Or “100 % ham “ Guaranteed that only the pork thigh has been used, without reconstituted pieces. “In this way, it is better to avoid the” choice “or” standard “” too vague “ranges recalls the nutritionist. Labels (Rouge, organic label, IGP, AOP) are also good benchmarks.
The color
A bright and uniform pink often reveals the presence of nitrites. On the contrary, a slightly greyish or pale ham is more natural.
As a simplest possible ingredient, to be consumed quickly
In summary, for our expert, the best ham cooked in a tray is the one that is closer to a simple pork thigh baked with salt: a superior ham, without added nitrites, low in salt, rich in protein and with a list of minimalist ingredients. “Be careful! Even good quality, there remains a cold cut: the ideal is to integrate it in moderation in a varied and balanced diet.”
Finally, if you have found the rare pearl, keep it on your race list, but do not delay in consuming it too much. “”The ham is fragile. You really have to respect the cold chain and consume it within 2 to 3 days after opening. Vacuum packaging extends conservation, but should not make us forget that this remains a fresh product ” concludes Julie Boët.