How is smoked ham made in contrast with unsmoked ham?

Smoked and unsmoked ham undergo distinct processes in their production. Here are the key differences between the making of smoked ham and unsmoked ham:

1. Brining: Both smoked ham and unsmoked ham start with a process called brining. Hams are submerged in a brine solution containing water, salt, sugar, and other seasonings. The brining process enhances the ham's flavor and texture, and it also helps preserve it.

2. Smoking: This is the main difference between smoked ham and unsmoked ham. Smoked ham is subjected to a smoking process, while unsmoked ham is not. Smoking involves exposing the ham to smoke from burning wood chips or sawdust, such as hickory, oak, or maple. The smoke imparts a characteristic smoky flavor and aroma to the ham. The smoking process also helps to preserve the ham and prevent spoilage.

3. Cooking: After brining and (in the case of smoked ham) smoking, both smoked and unsmoked hams are cooked. This can be done through various methods, such as baking, boiling, or roasting. Cooking the ham ensures its safety and tenderness. Unsmoked ham is typically cooked immediately after brining, while smoked ham may undergo an additional aging or drying phase before cooking.

4. Packaging and Storage: Once cooked, both smoked and unsmoked hams are packaged and prepared for storage. Smoked hams may have an additional layer of protective coating to help maintain their flavor and quality during storage. Both types of ham can be stored in the refrigerator or freezer to extend their shelf life.

In summary, the key difference between smoked and unsmoked ham lies in the smoking process and the resulting smoky flavor and aroma that smoked ham possesses. Both types of ham undergo essential steps such as brining and cooking, but they may vary slightly in their specific methods and ingredients based on regional variations and producer preferences.