It’s common to find a white residue on sliced ham products. This white substance is usually a combination of proteins, water, and preservatives. While it may look unappetizing, it’s typically harmless and easy to remove or avoid.
What is the white stuff on ham?
The white residue found on packaged ham is called broth, liqueur, or purge. It’s made up of the following components:
- Proteins – Ham contains lots of protein from the meat. When ham is processed and sliced, some of these proteins get released.
- Added water – Most packaged ham contains added water to increase the weight. This excess water can seep out.
- Preservatives – Ingredients like salt, sodium phosphate, and sodium erythorbate are added to cure and preserve ham. Some may leach out.
- Fat – Natural fat from the ham may also be present in the broth.
As the ham sits, these ingredients combine to form a milky white substance that settles on the surface. It’s the same effect you see when thawing packaged chicken or beef – water mixes with proteins from the meat to create a white film.
Is it safe to eat ham with white stuff on it?
Yes, it’s perfectly safe to eat ham with the white residue on the surface. The broth is made up of natural components of the meat and added preservatives, all of which are considered safe for consumption.
Purge from ham is similar to the pink slime on raw chicken or the red juice on packaged beef. It doesn’t look very appealing, but it won’t make you sick or cause any harm if consumed.
Why does ham get the white stuff on it?
There are a few reasons why ham tends to get that white film on the surface:
- Processing – Slicing and handling ham releases protein and fat.
- Added water – Up to 10% water is injected into some hams. This excess water seeps out.
- Curing – Ingredients like salt, sodium phosphate, erythorbate interact with meat components.
- Storage – As the ham sits, the broth accumulates on the surface.
Ham is designed to have a long shelf life. All the salt, preservatives, and processing make this white ooze an inevitable side effect in packaged lunchmeat ham. Other cured, cooked, and pre-sliced meats like turkey, roast beef, and corned beef often have the same issue.
How to remove white residue from ham
It’s easy to get rid of the purge or broth from deli ham. Here are a few simple methods:
- Blot with a paper towel – Lay a slice on a paper towel and pat the surface.
- Rinse under water – Run briefly under cool water to rinse away the purge.
- Wipe with wet towel – Wipe with a damp cloth or paper towel.
- Pat dry – Make sure to pat dry before eating or adding to sandwiches.
The broth should wipe or rinse off easily. There’s no need to scrub hard. Be gentle, as the tender ham can tear easily.
How to buy ham without the white stuff
You can avoid getting ham with the unsightly white film by choosing different products:
- Get boneless, uncured ham – Without bones or curing agents, these hams have less purge.
- Buy spiral cut ham – The broth drips away as the meat is spiral sliced.
- Order fresh deli ham – Newly sliced ham won’t have time to weep and ooze.
- Cook an uncut ham – Baking an intact ham produces minimal broth.
You can also look for low-sodium ham or those without added water/broth – these will be less likely to weep, though some residue may still form.
Is the white stuff different on cooked vs uncooked ham?
Yes, there are some differences between the white residue found on uncooked “green” ham versus cooked ready-to-eat ham:
Uncooked cured ham:
- Salt and curing agents interacting with meat
- Very little added water
- No fat rendering or protein denaturation from cooking
- Appears as crusty white powdery residue
Cooked ready-to-eat ham:
- Water, fat, and proteins leaching from cooked meat
- Often contains added water
- Proteins and fat altered during cooking
- Appears as slimy white broth
So while cured green ham has a primarily salty, powdery purge, cooked deli ham’s is more milky and slimy – but both are normal for the type of ham.
Does white stuff grow on ham over time?
The amount of white residue on ham typically increases over time. As sliced ham sits in the packaging, more liquid weeps out and accumulates on the surface.
Some contributing factors over time:
- Water separates from fat and proteins
- Preservatives migrate through the tissues
- Protein and curing agents interact
- Cells rupture, releasing fluid
So while ham may not have much residue immediately after slicing, given time in the fridge, the white stuff will start accumulating. That’s why it’s best to wipe ham before eating, even if right after opening.
Can ham go bad if not refrigerated properly?
Yes, ham can go bad if it’s not stored properly after opening. Some signs that deli ham has spoiled include:
- Slimy or sticky texture
- Greyish, greenish or rainbow-colored hue
- Off odors like sourness or ammonia
- Mold growth
- Dryness or hardening
To maximize ham’s shelf life after opening:
- Refrigerate at 40°F or below
- Wrap tightly in plastic wrap or bag
- Use within 3-5 days
- Discard if slimy or smells off
With proper storage in the fridge, an opened ham should last 5-7 days past its sell-by date before the quality starts to decline. But if left for too long at room temperature, ham can definitely grow dangerous bacteria and make you sick if eaten.
Can mold grow on ham?
Yes, mold can grow on ham if it’s not handled properly after opening. Mold often appears as fuzzy white or green-blue growth on deli meats.
Some tips to avoid mold on ham:
- Refrigerate ham right after use
- Wrap tightly in plastic wrap
- Wipe ham before rewrapping to prevent broth residue
- Use within 3-5 days after opening
- Don’t reuse ham that has mold – discard
Mold spores are present everywhere so eventually they can germinate on ham. Refrigeration and air-tight packaging help prevent this. But if you spot mold, throw the ham away – don’t try to scrape it off. Mold can penetrate deep into the product.
What happens if you eat ham with mold?
It’s not recommended to eat ham after mold has visibly grown on it. Consuming moldy ham can cause food poisoning with symptoms like:
- Nausea and vomiting
- Stomach cramps and diarrhea
- Headache and fever
- Dizziness and fatigue
In rare cases, mold exposure can even cause allergic reactions or respiratory problems in sensitive individuals.
If white mold has penetrated deep into the ham, toxins can spread through the meat. It’s best to play it safe and discard any deli meat with mold, rather than risk a bout of foodborne illness.
Does boiling ham remove white residue?
Boiling ham can help reduce some of the white residue or purge on the surface. The heat from boiling can dissolve and separate out some of the fat, protein, and added water that contribute to the white film.
However, boiling may not eliminate all the residue, as some is caused by interactions between the meat’s compounds and is not due to excess moisture alone.
To boil ham and reduce surface residue:
- Place ham slices in saucepan and cover with water
- Bring to a boil then simmer for 3-5 minutes
- Remove from heat and drain water
- Pat ham dry with paper towels
The ham broth can be saved for adding flavor to soups, beans, or grains. After boiling, the ham may still need some blotting or rinsing to remove any remaining white film before eating.
Is deli ham safe for pregnancy?
Deli ham can be safe to eat during pregnancy as long as it is fresh and properly refrigerated. To minimize risk when eating ham while pregnant:
- Choose pre-cooked ready to eat ham
- Avoid unlabeled or processed meats
- Heat ham until steaming before eating
- Wash hands and surfaces after contact
- Refrigerate promptly in sealed container
- Discard ham after 3-5 days
Pregnant women need to take extra care since their immune systems are compromised. Contaminated deli meats have been linked to listeriosis, which can cause pregnancy complications. Proper handling and storage reduces this risk.
Can dogs eat ham with white stuff on it?
In most cases, it’s fine for dogs to eat ham with the white residue on it. The broth is non-toxic and made up of ham ingredients that dogs can safely ingest.
However, some precautions are advised:
- Wipe off any mold, fuzz, or sliminess
- Remove fat, which can trigger pancreatitis
- Limit sodium to avoid excessive thirst/urination
- Remove bones, which can splinter
Ham isn’t very nutritious for dogs and the salt content can be problematic. But the white purge itself is not harmful for canines to consume. As always, moderation is key when feeding people food to pets.
Is the white stuff dangerous for people with gout?
For those prone to gout attacks, it’s wise to limit deli ham intake since the high purine and sodium content can be triggers. The white residue itself does not contain uric-acid boosting purines, however the actual ham does.
To reduce gout flares when eating ham:
- Opt for lower-sodium, boiled, or boneless ham
- Drink plenty of fluids to dilute uric acid
- Avoid frequent large portions
- Take prescribed gout medication
- Discuss ham intake with your doctor
People with a history of gout should be cautious with deli meats in general. While an occasional small serving may be fine, regular high amounts could exacerbate gout symptoms.
What meats have less white residue than ham?
Some alternative deli meats tend to produce less white purge than ham:
| Deli Meat | Purge Level |
|---|---|
| Turkey breast | Low |
| Chicken breast | Low |
| Roast beef | Moderate |
| Salami | Moderate |
| Bologna | High |
| Ham | High |
Choosing low-purge meats like turkey or chicken can help avoid unappetizing white residue on your sandwiches and wraps. However, storage time, packaging, and handling will also impact the amount of weep and ooze.
Conclusion
Finding that whitish broth on packaged ham is fairly common. While unappealing, it’s not hazardous if the meat was properly refrigerated. Safe handling is key, and it’s best to wipe the ham before use and refrigerate promptly after opening. With some simple precautions, deli ham can still be enjoyed despite the unwanted white stuff that leaks from it.