Curing of traditional cooked ham

Cooked natural ham on the pilot production line

  • injection of brine into the veins (manual) or muscles (manual or automatic)
  • cooking in press-mould or other cook-in system.


  1. Preparation of the brine mixture with the buffering system
    • liquid
    • 22kg curing salt (0,6 % KNO2)
    • 15 kg glucose DE 35
    • 2 kg PH Liquid Extract® 6014
    • 1 kg bufferfosfaat® 60151
    • 2 kg sodium glutamate
    • 1 kg curing extract (special flavouring mixture for ham)

    Injection of 10 kg of brine per 100 kg fresh ham (weighed with bone, skin and fat)

  2. Curing
    in brine
    • after injection in veins : 4 days
    • after injection in muscles : 6 days

    Vacuum and/or massage system
    • after injection in veins : 8 hours
    • after injection in muscles : 24 hours

  3. Ripening after curing
    Leave in cold store for 48 hours at 6°C.

  4. Cooking in press mould or cook-in system
    core temperature : 67°C.

  5. Finish according to own method

Industrial production of cooked and shoulder ham.
Nowadays cooked ham usually comes in the form of shrink-wrapped or tinned ham.

All large ham manufacturers know how to use the right additives. Using 100 kg of pure pork, they produce 210 to 230 kg of finished product with the help of additives. Since these additives contain carbohydrates, proteins, starch and flavourings, and a buffering system with PH Liquid Extract is applied, the finished product offers excellent nutritional value and the best possible flavour, odour, colour, sliceability and storage live.

The economic gains form producing a given type of ham depend on the following factors :

  1. The production capacity of the type of ham concerned;
  2. The additives. Here, annual contacts should be concluded for the best and the cheapest additives, such as carbohydrates, phosphates, soya-isolates, starchers, PH Liquid Extract® and packaging materials (films, tins, ...). These additives are then delivered on demand.
  3. The market price of the meat purchased.
  4. The price offered for the finished ham by the largest distribution companies;
  5. Profit or loss is related to the formula :

    Value - Money - Value
    Theory - practice - theory
    = profit or loss

    For a detailed explanation of point 5, see the 1984 edition of the trade book, "The Up to Date Meat Industry", page 117 to 120.


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