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Old 11-21-2013, 09:27 PM
 
166 posts, read 243,227 times
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Any suggestions? Or is there no such thing?
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Old 11-21-2013, 09:42 PM
 
Location: Tricity, PL
61,171 posts, read 85,998,837 times
Reputation: 130880
Boar's Head has it, but I think it's more suitable for sandwiches.
Lower Sodium | Premium Deli Products | Boar's Head
Tyson has it:
Tyson Food Service: Products: 54266-616 Wright® Brand*Healthy Trim® Reduced Sodium Buffet Style Ham, Water Added
Here is a list:
Low Salt Products - Meat, Poultry & Alternatives
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Old 11-21-2013, 09:50 PM
 
Location: Delaware
136 posts, read 378,353 times
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It's not ham without salt. It is the primary curing agent.
Even a sugar, honey or maple cured ham is loaded with salt.

There are lower sodium hams out there. Just remember, when something comes out;
they'll put something else in. Half the salt may be replaced with added sugars, nitrates
or sulfides and most definitely water. Read your labels.

Make a call to any food service cash and carry, local butcher or a dietitian at a hospital,
retirement home or institution. They can put you on the path of the low salt ham.
Google it.

Happy ham questing!
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Old 11-22-2013, 12:54 AM
 
16,362 posts, read 30,074,964 times
Reputation: 25410
Use a fresh ham. It has no salt and is what we would serve to heart patients.
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Old 11-22-2013, 01:02 AM
 
Location: Volcano
12,969 posts, read 28,279,336 times
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If you're going to eat it every week, looking for low sodium ham might be worth the effort.

To serve it for A meal or two, it's totally not worth the effort to try to find.
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Old 11-22-2013, 02:22 AM
 
166 posts, read 243,227 times
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Thanks folks for your responses. I love ham for the holidays but my family is concerned about the extremely high sodium content.
I like the fresh ham suggestion. A lot of work perhaps?
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Old 11-22-2013, 01:19 PM
 
537 posts, read 736,958 times
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I saw a video where someone was de-brining a big ham in a 5-gallon bucket of water. I think they let it soak overnight. I wish my family had known to do that when I was a kid. I loved the Virgina smoked hams we ate but I was slurping water all night.
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Old 11-22-2013, 02:10 PM
 
Location: North Idaho
32,499 posts, read 47,478,646 times
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The definition of ham is "salt cured".

You can soak the ham in cold water to remove some of the salt. That also removes flavor.

Do you have a grill with a smoker lid? If so, you can buy a fresh (uncured) ham or pork shoulder, pat a bit of brown sugar, onion powder, garlic powder on it. Wrap it up all tight in foil and put it into the fridge overnight. Next day, put the whole package onto the smoker with indirect heat and cook with low heat for several hours (based upon weight of the roast). About 15 minutes before taking it off the grill, add some apple wood for smoke, increase the heat, bring it out of the foil and crisp it up, caramelize the sugar, and brown the roast.

It won't be ham, but it will be darn good.
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Old 11-22-2013, 02:57 PM
 
Location: UpstateNY
8,612 posts, read 10,700,429 times
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I soak my ham shanks for two or three days in the fridge, changing the water each day, sometimes twice a day. A lot less salt and still tastes hammy.
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