Canning meat is often viewed as the final frontier for home preservationists. While many are comfortable water-bathing jams or pressure-canning green beans, the idea of preserving a whole ham can feel intimidating. However, learning how to make canned ham is one of the most rewarding skills you can acquire. Not only does it free up precious freezer space, but it also provides you with a shelf-stable, high-quality protein source that is ready to eat at a moment’s notice.
Whether you are preparing for emergencies or simply want the convenience of "fast food" that isn’t processed with mystery chemicals, home-canned ham is a game-changer. It retains its texture remarkably well and develops a deep, savory flavor during the canning process that you simply won’t find in store-bought tins.
Understanding the Basics of Meat Preservation
Before diving into the process, it is vital to understand that meat is a low-acid food. Low-acid foods must be processed in a pressure canner to ensure safety. A water bath canner, which only reaches the boiling point of 212°F, is not sufficient to kill Clostridium botulinum spores. Only a pressure canner can reach the necessary internal temperature of 240°F required to make the meat safe for long-term shelf storage.
When you can ham, you are essentially cooking it under high pressure inside the jar. This creates a vacuum seal that prevents spoilage while breaking down connective tissues, resulting in a tender product.
Selecting and Preparing Your Ham
The quality of your finished product starts with the quality of the meat you select. You have two primary options when choosing meat for canning:
Fresh Ham vs. Cured Ham
A fresh ham is an uncured hind leg of a pig. If you use fresh ham, the end result will taste more like a pork roast than the salty, pink ham most people are accustomed to. Most home canners prefer to use a cured or smoked ham. You can purchase a pre-cured "city ham" from the grocery store or cure your own at home using a brine of salt, sugar, and pink curing salt (sodium nitrite).
Trimming and Cubing
Regardless of whether you choose fresh or cured meat, preparation is key. Follow these steps to get your meat ready for the jars:
- Remove the Bone: If you bought a bone-in ham, carefully carve the meat away from the bone. Save the bone for soup stock!
- Remove Excess Fat: While a little fat adds flavor, too much fat can climb up the sides of the jar during processing and interfere with the lid’s seal. Trim away large fat caps and gristle.
- Cut into Uniform Pieces: For best results, cut the ham into 1-inch cubes or strips. This ensures even heat penetration during the canning process.
The Raw Pack vs. Hot Pack Method
There are two standard ways to pack your jars: raw pack and hot pack.
The Raw Pack Method
This is the most popular method for canning ham because it is the easiest. You simply pack the cold or room-temperature meat directly into the jars. In this method, you do not add any liquid. As the ham cooks under pressure, it will release its own natural juices, creating a rich, concentrated broth.
The Hot Pack Method
In this method, you lightly brown the ham in a skillet or simmer it in water or broth before packing it into jars. You then cover the meat with boiling broth or water, leaving the appropriate headspace. While this method takes more time, it can sometimes result in a more "cooked" flavor and allows you to fit slightly more meat into each jar because the meat shrinks during the initial browning.
The Canning Process Step-by-Step
Once your meat is prepared and your jars are sterilized, it is time to start the actual canning.
Preparing the Jars and Lids
Wash your jars, lids, and rings in hot, soapy water. While you no longer need to boil lids (per modern canning guidelines), keeping the jars warm helps prevent thermal shock when they are placed in the pressure canner.
Packing the Jars
Pack the ham pieces tightly into the jars. If you are using the raw pack method, press the meat down firmly to minimize air pockets. You must leave 1 inch of headspace at the top of the jar. This space is crucial for the expansion of the meat and juices during processing.
If you are using cured ham, you likely won’t need to add any salt. If you are using fresh ham, you can add half a teaspoon of canning salt per pint or one teaspoon per quart if desired.
Sealing the Jars
Wipe the rims of the jars with a clean, damp cloth dipped in white vinegar. This is a critical step; even a tiny speck of fat on the rim can prevent the lid from sealing properly. Place the lid on the jar and screw the band down until it is "fingertip tight." This means turning it until you feel resistance, then giving it one more tiny nudge—don’t use your whole hand to crank it down.
Processing in the Pressure Canner
Place your jars on the rack inside the pressure canner. Add the amount of water recommended by your canner’s manufacturer (usually 2 to 3 inches).
- Exhaust the Steam: Turn on the heat and let the steam vent from the canner for 10 minutes before putting the weight or regulator on.
- Reach Pressure: Bring the canner up to the required pressure. For most altitudes, this is 10 pounds of pressure (weighted gauge) or 11 pounds of pressure (dial gauge). Adjust based on your altitude.
- Timing: Process pints for 75 minutes and quarts for 90 minutes.
Cooling and Storage
After the processing time is complete, turn off the heat and let the canner depressurize naturally. Never force-cool the canner by running cold water over it or lifting the weight early; this can cause "siphoning," where the liquid is sucked out of the jars, or it can even crack the glass.
Once the pressure is at zero, remove the jars and place them on a towel-lined surface. Let them sit undisturbed for 12 to 24 hours. You will hear the satisfying "ping" of the lids sealing. After they have cooled, check the seals, remove the rings, wash the jars to remove any grease, and store them in a cool, dark place.
How to Use Your Home-Canned Ham
Canned ham is incredibly versatile. Because it is already cooked, it is a massive time-saver for weeknight meals.
Quick Breakfasts
Dice the canned ham and toss it into an omelet or a breakfast hash. Since the ham is tender and juicy from the canning process, it integrates perfectly with eggs and potatoes.
Hearty Soups and Stews
The liquid inside the jar is liquid gold. It is a concentrated ham stock. Pour the entire contents of the jar into a pot with split peas, lentils, or beans for a soup that tastes like it simmered all day in just thirty minutes.
Salads and Sandwiches
Drain the ham and shred it for a superior ham salad. Mix it with mayo, mustard, and relish for a sandwich filling that puts the tinned "potted meats" to shame.
Safety Precautions and Tips
While canning ham is safe when done correctly, there are a few rules you must never break:
- Never use a water bath: As mentioned, meat must be pressure canned.
- Check your seals: Before eating, ensure the lid is still indented and firmly attached.
- Inspect the contents: When you open the jar, the meat should smell like cooked ham. If there is an "off" odor, or if liquid spurts out forcefully when you break the seal, discard the contents.
- Altitude adjustments: Always check your local altitude. If you live above 1,000 feet, you must increase the pressure according to your canner’s manual to ensure the internal temperature reaches the safety threshold.
FAQs
Can I can ham that has already been honey-glazed?
It is generally not recommended to can ham with thick sugary glazes or honey. The high sugar content can scorch during the long processing time in the pressure canner, leading to a bitter, burnt taste throughout the jar. It is better to can the ham plain or in its natural juices and add your glazes or seasonings when you reheat it for serving.
Why is the liquid in my jar cloudy or jellied?
Cloudy liquid is usually just a result of the natural proteins and starches being released from the meat during the high-pressure cooking process. If the liquid turns into a jelly-like substance, don’t worry—that is simply natural gelatin from the connective tissues in the meat. It is perfectly safe to eat and will melt back into a broth when heated.
How long does home-canned ham last on the shelf?
For the best quality and nutritional value, it is recommended to consume home-canned ham within 12 to 18 months. While the food may technically remain safe to eat for years if the seal remains intact, the texture and flavor will gradually degrade over time. Always store your jars in a cool, dark, and dry place to maximize their shelf life.
Is it necessary to add water to the jars when raw packing?
No, you should not add water when using the raw pack method for ham. The meat contains enough natural moisture to create its own broth. Adding water can actually dilute the flavor and lead to more "siphoning" issues where the liquid overflows from the jar during the canning process.
Can I can large slices or whole hams?
While you can technically fit large slices into a wide-mouth jar, it is much safer and more efficient to cube the meat. Cubing ensures that the heat can penetrate to the center of every piece of meat quickly and consistently. Canning a "whole" ham is not possible in standard home canning equipment, as the density of a large mass of meat prevents the center from reaching a safe temperature within the standard processing times.