What is a Ham?
According to the official norm, a ham must be made exclusively from pig or turkey meat, provided these animals are deemed suitable for consumption. Additionally, there is a quality classification—extra-fine, fine, preferred, commercial, and economic—determined by its free protein content, moisture levels, addition of starch and soybean, and overall sanitary management.
- Capistrano Vita Deli / Jamón Virginia de Pavo
- GOLDEN HILLS / Pig and Turkey Ham
These three options stand out for their appropriate protein content, low fat levels, adherence to moisture limits, and good labeling and sanitary management. They are thus reliable alternatives within the commercial ham segment.
Jamon
The 3 Worst-Rated Hams
On the contrary, Campestre, Parma Campestre, and Don Fer received the worst ratings. In these brands, undeclared ingredients (such as chicken meat or avian paste) were identified, excess soy and starch, and the use of water as a primary ingredient without transparent mention. Moreover, their low protein content and lack of truthfulness in labeling compromise their classification as “ham” under the current regulations.
Important Considerations When Buying Ham
One common consumer mistake is assuming that terms like “Virginia” or “American” imply superior quality. In reality, these names have no normative significance; they merely refer to the preparation style, not the nutritional quality or carnal origin of the product. Therefore, they should not influence purchasing decisions if a reliable product is sought.
Another crucial aspect is the ingredient order on the label. Many brands use water as a primary component but place it in third or fourth position, which is against the norm. Legislation requires ingredients to be listed in descending order according to their quantity, so if water appears first, it must be stated. This is essential for identifying embutidos that replace meat with liquids or starches.
Sodium content should also be carefully observed. Some brands, even in the economic segment, can reach up to 1129 milligrams of sodium per 100 grams of product. According to the World Health Organization (WHO), an adult should not exceed 2400 milligrams of sodium per day, making a generous serving of ham almost half the daily limit. For children, the threshold is even lower.
Additionally, it’s vital to verify if the product contains soy or starches, especially if there are allergies or intolerances at home. Many commercial and economic hams add these ingredients to cut costs, directly impacting their nutritional value. For instance, starch can account for up to 10% in this classification.
Finally, if you buy sliced ham at the counter, it’s the vendor’s obligation to show the label to the consumer. Request it and check that refrigeration, expiration date, and packaging integrity are respected. The ham should be the last item in your cart and the first thing placed in the refrigerator to preserve freshness and avoid health risks.
Key Questions and Answers
- What does a ham need to be considered authentic? An authentic ham must be made exclusively from pig or turkey meat, with proper protein content, moisture levels, and adherence to sanitary regulations as per the NOM-158-SCFI-2003.
- Why are terms like “Virginia” or “American” misleading? These terms refer to preparation styles rather than nutritional quality or carnal origin, so they should not influence purchasing decisions if a reliable product is sought.
- How can I identify if a ham product is mislabeled? Check the ingredient order on the label; water should be listed before other components if it’s the primary ingredient. Also, observe sodium content and the presence of soy or starch.
- What are the health implications of high sodium content in ham? High sodium levels, as found in some ham products, can contribute to excessive daily sodium intake, which may increase the risk of high blood pressure and related health issues.
