What's the prosciutto cotto (baked ham)?

Cooked ham is famous for its characteristic flavor and soft texture. In addition to being considered one of the most universal charcuterie products. It is a cold cuts that is produced through the meat of the boneless hind legs of the pig. Unlike cured ham, which is left to dry in the open air, this is cooked in water, steam or oven

It is a processed meat food that is quite popular around the world and is used in a wide variety of dishes… sandwiches, main dishes, salads, sandwiches, etc.

For most Spaniards it is one of the most popular sausages. They are accessible and considered a good nutritious option for both children and adults. It can be included in breakfasts, snacks and many recipes. Although it is important to consume it in moderation, like all processed foods.

In this article we will talk about the different varieties of cooked ham, their characteristics and health benefits

Origin of cooked ham

This delicacy has its roots in ancient European tradition, when The meat was cooked in water to preserve it during the winter.

Although if we hurry up a little more, it really is born much earlier, in Roman times, when they prepared a similar meat called “pernil”.

Over the years, the technique has been refined until improving it to produce a high-quality food staple of modern cuisines around the world.

Varieties and qualities

As we well know, cooked ham is produced in different varieties and qualities, Therefore, it is extremely important that you read the product labels carefully, regardless of how you are going to buy it, that is, whether it is in bulk or if the product you want is packaged, this way you will ensure that you do not buy cat in a hare.

The key to finding a suitable product when consuming processed foods is that it has the highest percentage of meat possible. If it is something that you have never bothered to supervise, I warn you of the surprise that you are going to get when you see that even the best-known or highest-priced brand may not be the most recommended.

There are some varieties of cooked ham, each one with its own characteristic Distinctive flavor and texture:

Sweet: sweetened with sugar or honey and it is usually served as an appetizer or in a salad.
Smoked: it is smoked to give it a certain barbecue touch, it is used in sandwiches and pizzas.
York: it is the most common and well-known in the United Kingdom. It is usually served as an accompaniment to meals and in a mixed sandwich.
From Paris : this variety originated in France and is made with high quality pork. Considered a basic ingredient in many French dishes.
De turkey: a healthier option than conventional cooked ham, it has even less fat and calories. It is made with turkey meat, and is cooked at a low temperature for several hours. The result is a light and juicy meat, with a milder flavor than pork ham.
Chicken: also healthier than pork and similar to turkey.

Health benefits

This food contains an important source of proteins and vitamins. In addition, cooked ham is low in fat and cholesterol, which makes it ideal for those looking for a healthy or low-calorie diet. On the other hand, it contains a huge amount of iron, essential for the production of red blood cells and prevention of anemia.

It is rich in vitamin B6 and B12, both essential for the functioning of the nervous system as well as ; as for the production of red blood cells.

It also contains Zinc, very necessary to maintain healthy skin and an immune system. ;stone magic.

Ways to cook cooked ham

Known for being a very versatile ingredient, cooked ham can be used in a wide range of dishes.

These are some ways to cook this type of meat:

In Sandwiches: a very classic dish, the mixed sandwich, for example. Combine it with cheese and lettuce for a delicious and nutritious meal.
In salads: in conjunction with good lettuce, tomato, cheese, pickles… You will get a quick, simple, refreshing and healthy dish.
In stews and soups: add some pieces of ham ;n cooked in your favorite stew or soup to give a tasty touch to your dishes.

Ingredients to prepare cooked ham

Ignoring the essential raw material, which is usually pork, ham n cooked and its family products, manufactured at a commercial level, are manufactured with other authorized ingredients and additives.

Each manufacturer keeps its formula, something that ensures organoleptic characteristics. own optics, but, in general, the most common ingredients for its preparation are:

Water: used to dilute the salt with which the brine is prepared.

Salt: essential to contribute to the final flavor.

Sugars: they give color and determine the flavor.

Additives: 4 categories.

Nitrifying agents: those responsible for color, they have a function n conservative, they help maintain it and make the starch uniform with the meat mass.
Flavor Enhancers: along with the flavorings.
Gelifiers: help with consistency.
Phosphates: promote water retention.

How is cooked ham made?

Cooked ham, of any type, is made by cooking a piece of ultra-processed meat in water with salt and other seasonings. It is cooked over low heat for several hours until it is cooked completely and to the right point. Afterwards, let it cool and later cut the piece into thin slices.

Once we have the cooked meat ready, we can add other flavors and condiments. Some producers add honey or brown sugar to get that sweet flavor we talked about before… Others use spices such as black pepper, garlic or cloves to give it a spicier touch.

For more precision regarding its elaboration, one of The most common process is the injection of a hypodermic needle, which contains the aqueous salt solution, at various points in the tissue of the food. It can also be salted in a more traditional way, through a good manual massage, which is currently carried out mechanically thanks to a type of rotating drum.

Cooked ham and nutrition

Focusing on the nutritional field, this sausage stands out for its source of protein. nas, given that 100g of ham is equal to 9-10% of the proteins that human beings need throughout the day. Sometimes it can reach 13 or 17% depending on the way it is consumed, for example, in a sandwich. Add that heat treatment, in terms of its manufacturing process, usually causes modifications in the protein structure, making it more digestible.

In the face of the energy that it can give us, a slice of ham can give us energy. When cooked, it only provides 2% of the recommended daily kilocalories. Also, it is a carrier of an enormous amount of mineral elements such as iron, zinc, potassium, phosphorus or magnesium. Speaking from a nutritional point of view, the most notable is iron, since this way of processing meat is a more assimilable form than other products. Exactly 100g of cooked ham provides between 6 and 8% of the recommended daily amount of iron.

It is important that you keep in mind that although pork is low in sodium, During the preparation of cooked ham, this element enters in the form of salt in many of its derivatives. This means that those who follow low-sodium diets should try to control their intake of both cooked ham and sausages.

Add that, although during the heat treatment to which the Food during its preparation affects the vitamin content, we can assure that it is a good source of group B vitamins.

Since the meat used to make cooked ham is quite lean (because the fattest parts are eliminated) the final product does not contain more than 5% fat, while Iberian ham has 16%.

Although it contains cholesterol, like all products of animal origin, it is one of those that It contributes less, so it is suitable for people who have to control their intake.

Some curiosities about cooked ham

Being one of the most representative products among Spanish gastronomy , I'll tell you some curiosities about cooked ham:

It is best to consume it 10 minutes after cutting it, so that the fat oxygenates, Not much more because if it doesn't it dries and expels it.
Many believe that ham from the left leg is better than that from the right (although experts confirm that it is a myth).
Female ham has higher quality. It's a myth… Male pigs are castrated so that hormones do not influence meat development.
It is best served on white plates just for aesthetics.< /li>
Although I have told you about its history before, it is not known exactly when it was started to consume. In Spain it appeared with Charles V and the courtiers he brought from Germany. Although in the mid-40s of the 20th century, to consume regularly in our country.
Almost everyone calls it York ham because it is very particular to the county of York, in England.