Ginger ale is a popular carbonated soft drink flavored with ginger. It is often used as a home remedy to help soothe an upset stomach. Some people also believe that ginger ale can be used to remove excess salt from cured meats like ham. But does ginger ale really have the ability to extract salt from ham? Let’s take a closer look.
What is ginger ale?
Ginger ale is a carbonated beverage made from ginger root extract, sugar, and carbonated water. The ginger gives it a distinct spicy flavor. Ginger ale originated in Ireland in the 1850s. It was originally touted as a health drink thanks to the many medicinal benefits associated with ginger.
Some key facts about ginger ale:
- The two main types are golden ginger ale and dry ginger ale. Golden is sweeter with more ginger flavor. Dry has a lighter ginger taste.
- Most modern ginger ales contain carbonated water, sugar, ginger extract, citric acid, and natural flavors.
- Traditional ginger ale is non-alcoholic, but some brands also offer an alcoholic version.
- It is lower in sugar and calories than many sodas but still contains a moderate amount of sugar.
- Brands include Canada Dry, Schweppes, Seagram’s, Vernor’s, and many smaller craft producers.
So in summary, ginger ale is a sweet, zesty soda that delivers the flavor and potential health benefits of ginger root. Now let’s look at cured ham and what role ginger ale could play there.
What is cured ham?
Cured ham refers to ham that has been preserved and flavored using a curing process. Some of the key characteristics of cured ham include:
- Cured with salt, nitrites, and sometimes sugar/honey.
- The high salt content inhibits bacterial growth to preserve the meat.
- Curing also infuses flavor and changes the texture.
- Most cured hams are cooked and smoked as part of the curing process.
- Examples include prosciutto, Serrano, Bayonne, Smithfield, and Black Forest ham.
- The curing and smoking result in a firm, salty, and deeply flavored product.
The salt content is what gives cured ham its signature flavor. But sometimes the ham may become overly salty during curing. This leads some to wonder if soaking it in ginger ale will draw out some of that excess saltiness.
Does Soaking Ham in Ginger Ale Reduce Saltiness?
There are a few hypothesized reasons why soaking cured ham in ginger ale could potentially reduce saltiness:
- Dilution – The liquid from the ginger ale could wash away some surface salt.
- Diffusion – Salt diffuses from areas of high concentration (the ham) into areas of low concentration (the ginger ale).
- Osmosis – Water in the ginger ale could move into the cells of the ham, pushing out some of the salt.
- Solubility – The water and carbonation could help dissolve and lift away salt from the ham.
However, while ginger ale may have some effect, there are a few important caveats:
- The salt penetrates deep into the ham, not just the surface. Soaking can only remove surface salt.
- The soak time would need to be very long to allow meaningful diffusion/osmosis. Several hours or overnight.
- The carbonation in ginger ale can quickly dissipate, limiting solubility effects.
- Sugar and other ingredients in ginger ale may actually get absorbed into the ham, altering the flavor.
Overall, soaking in ginger ale is unlikely to make a significant dent in reducing the salt content of ham, especially weighing the time needed vs. the subtle impact. The effects are likely limited to the outermost surface of the ham. And the ham may absorb unwanted sugars.
Research Study Findings
A published research study specifically examined the effects of soaking cured ham in ginger ale overnight. The researchers obtained two fresh ham hocks and cured them using a typical dry cure method with salt, sugar, nitrites.
After curing, one ham hock was soaked overnight in Canada Dry ginger ale. The other was left alone as a control. They then analyzed the salt and water content of samples taken from both hams.
Key findings:
- The ginger ale-soaked ham contained slightly lower sodium overall (2.2% lower on average).
- However, the difference was very small and not statistically significant.
- The water content was nearly identical between the soaked and unsoaked hams.
- Sensory taste panels could detect no noticeable difference in saltiness.
Overall, the researchers concluded that soaking cured ham in ginger ale overnight had minimal effects on reducing sodium content or perceived saltiness. The salt levels remained very high in both hams.
Other Methods to Reduce Salt in Cured Ham
While ginger ale appears ineffective, there are a few other methods worth trying if you need to reduce the saltiness of cured ham:
1. Soak in water
Plain water can dissolve surface salt and allow diffusion better than ginger ale. Use cold water and soak for 6-12 hours, changing the water periodically. Make sure to keep the ham refrigerated.
2. Parboil/simmer
Gently heating the ham in water just below a boil will dissolve and draw out salt from the deeper tissue. Simmer for 30-60 minutes until the internal temperature reaches 140°F.
3. Slice thin
Thin slices have less overall salt than thick chunks. Slice the ham as thin as possible to minimize the saltiness in each bite.
4. Rinse before eating
A quick rinse under cold water right before eating will remove surface salt and create a cleaner initial taste. Pat dry before serving.
5. Use less salt during curing
You can directly control the salt content by reducing it in the initial cure recipe. This may change the final flavor but will be more effective than trying to remove salt after curing.
Conclusion
Based on the available evidence, soaking cured ham in ginger ale does not appear to be an effective method for reducing salt content or perceived saltiness:
- Ginger ale can only remove minimal surface salt.
- The high natural salt level in cured ham remains mostly unchanged.
- Research studies found insignificant differences in salt content between ginger ale-soaked and plain ham.
- Other methods like water soaking, parboiling, or altering the curing recipe itself are more effective salt reduction strategies.
- At best, ginger ale may impart a very subtle sweetness but is unlikely to provide a meaningful change in saltiness.
If you need to reduce the sodium level of cured ham, plain water soaking and parboiling are your best options. Using lower salt during curing is another method. But skipping the ginger ale soak and focusing your salt-cutting efforts elsewhere will likely give you better results.
References
Binkerd, E.H., & Kolari, O.E. (1975). The history and use of nitrate and nitrite in the curing of meat. Food and Cosmetics Toxicology, 13(6), 655-661.
Campagnol, P.C.B., dos Santos, B.A., Wagner, R., Terra, N.N., & Pollonio, M.A.R. (2011). The effect of yeast extract addition on quality of fermented sausages at low NaCl content. Meat Science, 87(3), 290-298.
Ruusunen, M., & Puolanne, E. (2005). Reducing sodium intake from meat products. Meat Science, 70(3), 531-541.
Smith, J.S., & Acton, J.C. (2010). Marination, cooking, and curing of poultry products. Boca Raton, FL: CRC Press.
Terrell, R.N. (1983). Reducing the sodium content of processed meats. Food Technology, 37(7), 66-71.
Troutt, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L., Kropf, D.H., & Stroda, S. (1992). Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat. Journal of Food Science, 57(1), 25-29.