Picnic ham is a type of cured and cooked ham that has a distinctive taste and texture. Many people wonder if it tastes like regular ham. While they share some similarities, there are also some key differences that affect the flavor and mouthfeel of picnic ham compared to traditional ham.
What is Picnic Ham?
Picnic ham refers to a cut of pork from the hog’s hind leg that has been cured, smoked, and fully cooked. It gets its name from the fact that it is commonly used for sandwiches and outdoor picnics. Here are some key facts about picnic ham:
- Made from the hind leg, usually the shank half
- Undergoes a curing process using salts, nitrites, and sometimes sugars
- Smoked to add flavor
- Fully cooked until reaching an internal temperature of at least 145°F
- Sold fully cooked so it is ready to eat
- Usually sold in smaller portions around 1-3 lbs
This preparation gives picnic ham a salty, smoky flavor and a firm, sliceable texture. The curing, smoking, and cooking processes distinguish it from fresh raw ham.
What Does Picnic Ham Taste Like?
The cured, smoked flavor of picnic ham is quite similar to regular hams like Virginia ham. It has a distinctive salty, smoky, and umami or savory taste. However, there are some subtle differences that affect the flavor:
- Lower fat content – Picnic ham comes from the shank half of the leg which contains less fat, so it can have a slightly drier texture.
- Less tender – Picnic hams use muscles that get more exercise, so the meat can be a bit tougher.
- Smokier flavor – Picnic hams are smoked for a longer period of time, creating a more intense smoky taste.
- Saltier – More salt is used in curing picnic hams to counteract the low fat content, making the flavor more salty.
While still ham-like, these attributes give picnic ham some uniqueness from other ham varieties. The smoke flavor tends to be more pronounced, and the texture is a bit drier and chewier. But the characteristic salty, porky flavor still shines through.
How Does Picnic Ham Compare to Other Types of Ham?
There are numerous varieties of cured ham, and they differ based on the cut of meat, curing methods, and cooking process. Here’s how picnic ham stacks up against some other common types of ham:
| Ham Type | Cut of Meat | Curing Method | Cooking Method |
|---|---|---|---|
| Picnic ham | Shank half of hind leg | Wet cured with salts, nitrites, sugars | Fully cooked to 145°F or above |
| Spiral cut ham | Outside of hind leg | Wet cured | Fully cooked |
| Country ham | Whole hind leg | Dry cured with salt | Uncooked, requires further cooking |
| Prosciutto | Whole hind leg | Dry cured | Air dried, uncooked |
| Black Forest ham | Hind leg | Wet cured | Smoked |
As you can see, the cut of meat, curing process, and cooking methods vary widely, producing hams with distinct textures and flavors.
Spiral Cut Ham
Spiral cut ham comes from a larger, meatier part of the leg higher in fat. It is wet cured but not smoked. The flavor tends to be mildly salty and ham-like. The fat content makes it moister.
Country Ham
Country ham is dry cured and uncooked. It has an extremely salty, intense flavor and requires soaking before cooking. The dry curing concentrates the porky taste.
Prosciutto
Prosciutto is also dry cured but then air dried. It has a delicate, silky texture and a sweet, nutty ham flavor. The long curing time creates complex umami notes.
Black Forest Ham
Black Forest ham is wet cured and lightly smoked. It has a pronounced smoky flavor compared to spiral ham but less intense than picnic ham. The texture remains moist.
How Should You Cook Picnic Ham?
Since picnic ham is fully cooked, it can be eaten straight out of the package. However, additional cooking brings out more flavor. Here are some serving suggestions:
- Sliced cold – Thin slices make an excellent sandwich meat or charcuterie board addition.
- Grilled – Quick grilling or pan frying adds nice caramelization.
- Baked – Cooking in the oven warms it through and concentrates the taste.
- In soups or beans – Diced ham adds a pop of flavor to dishes like split pea soup.
- In a scramble – Diced picnic ham elevates egg dishes.
The leaner meat means picnic ham can dry out if overcooked, so heat it just until warm or lightly browned. Simmering in liquid dishes helps keep it moist.
What Parts of the Pig Are Used for Picnic Ham?
Picnic ham comes from a specific portion of the pig’s hind leg:
- The shank half – This is the lower portion of the rear leg below the hip and knee joints.
- Includes leg muscles like the biceps femoris, semitendinosus, and semimembranosus.
- Contains the foot and sections of bone.
- Lower in fat than the upper leg.
The shank half contains muscles which get more use and have less fat, resulting in the unique properties of picnic ham.
Nutritional Profile of Picnic Ham
Picnic ham has the following nutritional values in a 3.5 oz serving according to the USDA:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 122 | 6% |
| Fat | 4.7g | 7% |
| Saturated Fat | 1.7g | 8% |
| Protein | 18.5g | 37% |
| Sodium | 881mg | 37% |
As you can see, picnic ham is high in protein and sodium due to the curing process but relatively low in fat. It can fit into a healthy diet in moderation but the salt content should be accounted for.
The History of Picnic Ham
Picnic ham has a long history in American cuisine extending back hundreds of years. Some key points in its origin story include:
- Salting and smoking pork for preservation originated in Europe as far back as ancient Rome.
- Heavily salted hams were popular provisions for early American settlers.
- The first commercial pork packers in America in the 1800s popularized more lightly cured hams.
- Picnic hams arose as a more affordable and smaller ham option alongside traditional dry cured hams.
- The name picnic ham comes from their popularity for portable outdoor meals.
- They became a staple meat product by the 1950s-60s.
While the exact origins are unknown, picnic ham clearly evolved from curing practices brought to America by colonists and became a ubiquitous American food item over time.
Where to Buy Picnic Ham
There are several options for purchasing picnic ham:
- Grocery stores – Many supermarkets carry picnic ham, often branded as their store label.
- Butcher shops – Local butchers may offer fresh picnic ham cuts.
- Online – Numerous online stores ship picnic ham nationwide.
- Big box stores – Warehouse stores like Costco sell whole picnic hams.
- Specialty markets – Deli counters or Amish markets sometimes have premium picnic ham.
Picnic hams sold at general retail stores are often pre-packaged in smaller 1-3 lb portions. Going to a butcher allows custom slicing, while online or big box stores offer larger hams. The per-pound price is usually $3-6.
Is Picnic Ham Healthy?
Overall, picnic ham can be part of a healthy diet in moderation but there are some considerations:
Benefits:
- High in protein – Good source of lean protein for building muscle.
- Source of vitamins/minerals – Provides B vitamins, zinc, iron, potassium.
- Low in fat – Usually 90-95% lean with minimal fat.
Drawbacks:
- High sodium content – Curing increases salt content, which may increase blood pressure risk.
- Nitrates/nitrites – Curing agents linked to increased cancer risk.
- Can be high in preservatives like sodium erythorbate.
When buying picnic ham, look for low-sodium, preservative-free options. Eat only occasionally as part of an overall healthy diet. The lean protein can be good, but limit portion sizes to control sodium intake.
How Long Does Picnic Ham Last?
Properly stored picnic ham has the following typical shelf life:
- Fresh ham, unopened – 2 weeks beyond any use by date.
- Fresh ham, opened – 3-5 days in the refrigerator.
- Cooked ham, unopened – 2-3 months in the refrigerator.
- Cooked ham, opened – 3-5 days in the refrigerator.
- Picnic ham, frozen – 4-6 months in the freezer at 0°F. Thaw in the refrigerator before use.
For maximum freshness, use opened picnic ham within a few days and discard if it develops an off smell or appearance. Freezing can significantly extend the shelf life. Properly cured ham lasts 1-2 weeks beyond sell by dates if kept refrigerated.
Picnic Ham Recipes
Picnic ham is versatile enough to be used in many classic recipes. Here are some recipe ideas to take advantage of its unique flavor and texture:
Sandwiches
- Picnic ham and cheese sandwiches with mustard or mayo
- Picnic ham wraps with veggies and ranch dressing
- Cuban sandwiches with Swiss cheese, pickles, and mustard
Breakfast
- Denver omelettes with diced ham, peppers, onions, and cheese
- Ham and cheese quiche with vegetables
- Potato hash browns tossed with diced ham
Soups
- Split pea soup with ham
- Navy bean soup with ham bone
- Potato ham chowder
Entrees
- Glazed baked ham with pineapple and cherries
- Ham steak with red eye gravy
- Green beans with diced ham
Snacks
- Ham and cream cheese roll-ups
- Deviled ham spread with crackers
- Picnic ham wrapped melon bites
Get creative with leftovers too – try diced ham in pizza, pasta salads, omelettes, fried rice, or toast topping. Picnic ham can fit right in to many favorite recipes.
Conclusion
Picnic ham has a unique identity among cured ham varieties. While the smoky, salty flavor resembles traditional ham, differences like the lower fat content, smokier taste, and firmer texture give it distinctive qualities. Picnic ham provides a more affordable ham option with a tangy, robust flavor that makes it perfect for outdoor eating. With proper storage and preparation, it can be a tasty addition to sandwiches, breakfasts, soups, main dishes, and more.