Content

• Steps
• Method 1 of 2: Remove the salt from the ham
• Method 2 of 2: Masking Excess Salinity

Very salty ham can ruin your plans for the perfect dinner. Salt from ham can be removed before cooking by soaking the meat in fresh water and then rinsing off any remaining salt. You can also try boiling the ham to get rid of the salt, or reduce the amount of ham you use.

Steps

Method 1 of 2: Remove the salt from the ham

1. 1 Salt the ham before cooking. If possible, it is best to demine the ham before cooking. If possible, try removing excess salt from the ham before baking, roasting, or reheating. This method removes as much salt as possible.
2. 2 Soak the ham in water. If the ham is too salty, desalination is a great way to remove some of the salty taste.Take a ham and place it in a container of clean, cold water. Cover the container with a lid or aluminum foil. Then refrigerate the container for at least 2-4 hours. This will help reduce the salinity of the ham.
   • To remove the saltiness, you can soak the ham for up to 72 hours. The longer you soak, the less salty the ham will be.
   • If you are soaking the ham for more than 4 hours, remember to change the water regularly. Change the water every two hours to reduce bacterial growth.
3. 3 Rinse the ham after soaking. After you've soaked the ham, rinse it with water. Make sure to use clean, cold water to rinse the ham. Rinse the ham thoroughly. This will help remove excess salt from the outside of the ham. Once the ham has been washed, it can be cooked.
4. 4 Try boiling ham. If soaking the ham does not remove the excess salt, you can try boiling the ham. Chop the ham into large chunks and place the meat in a saucepan of boiling water. Cook the ham for 10 minutes. This will help remove any remaining salt.
   • Taste the ham after 10 minutes. If it is still salty, boil for another 1-2 minutes.
   • Do not cook the ham for longer than necessary to get rid of excess salt. Overcooked ham will be tough, dry, and tasteless.

Method 2 of 2: Masking Excess Salinity

1. 1 Serve with dairy products. If the ham is too salty, you can reduce the salinity of the meat by serving it with dairy products such as cheese, sour cream, or cottage cheese. Dairy products will help neutralize the salty taste of the ham.
   • Chop the ham and add it to the potato gratin.
   • Add salted ham to a cheddar and veggie omelet for a quick breakfast or lunch.
2. 2 Add some lemon juice to the cooked ham. The acid can help hide the salty taste of the ham. If the ham is too salty, try squeezing a small lemon over it to mask the salinity of the ham. Make sure to use a small amount, no more than a tablespoon of juice, for the whole piece of ham. Rub the lemon juice over the ham and let it sit for 15 minutes before serving.
   • You can also use white vinegar to hide the salty taste.
   • Try the ham after 15 minutes. If it is still too salty, let the vinegar or lemon juice soak in for another 10-15 minutes.
3. 3 Use less ham than the recipe says. If you have any salted ham left over, you can still use it, but in less quantities than indicated in the recipe. For example, if you are adding ham to soup or stew, use 2/3 of the recipe. This will help reduce the saltiness while still allowing the leftover ham to be used.