ham

Taste and Texture

The taste of ham is generally salty and savory, with a subtle smoky aroma in smoked varieties. Depending on the product, hints of sweetness, pepper, and spice flavors may be present. Thin ham is soft and tends to crisp at the edges, while thick slices, canned ham, or chunk ham retain a chewy, moist texture. If cooked at high heat for too long, moisture can evaporate and the ham can become tough or overly salty.

Main uses

• Diced ham added to fried rice, omelette rice, and stir-fried vegetables to boost meat flavor and salty seasoning. If other ingredients are already seasoned, taste first and omit or reduce salt after adding ham.
• Thinly sliced ham is good for sandwiches, toast, and fillings for kimbap. When used with soft ingredients like cheese or eggs, the saltiness of the ham can be balanced and not concentrated on one side.
• Thickly sliced ham can be fried brown and served as a side dish, or used in broth-based dishes such as budae-jujeo (army stew) that include multiple processed meats. In this case, adjust the broth seasoning after adding the ham and letting it simmer briefly.
• For pasta or cream sauces, you can sauté finely chopped ham first to release aroma before adding. However, very strong smoked ham can overwhelm delicate sauce flavors, so start with a small amount.

Preparation tips

• Opened ham should have its surface color, smell, and stickiness checked first to ensure there are no abnormalities; if any are found, do not use it. Always follow the storage and preparation instructions on the product package.
• For fried rice or rolled omelets, cut ham into pieces about the same size as rice grains or eggs for even distribution in every bite. If cut too large, salty pieces may be felt unevenly, so reduce the size for dishes with many small ingredients.
• For oil-rich products like canned ham, a well-heated pan with little added oil works best. Too much oil on the pan can make the surface more oily than crispy.
• If saltiness is a concern, briefly blanch in hot water or rinse lightly and pat dry before using. However, this also reduces smoky aroma and surface flavor, so this method is not always advantageous for dishes that are meant to be grilled.

Cooking characteristics

• When ham is fried or sautéed in a pan, surface moisture decreases and the edges brown, releasing a savory aroma. If there is a lot of moisture on the pan before browning, raise the heat a bit to evaporate moisture or divide the ham and sauté in batches.
• While heating, fat and salt from the ham spread to surrounding ingredients. When sautéing with mild ingredients like cabbage, onion, or potatoes, reduce seasoning separately to avoid excessive saltiness.
• Cooking in broth allows the ham's saltiness and processed meat aroma to flavor the broth more. For a clear, lighter broth, add it toward the end and simmer briefly; for a stew that needs a strong processed meat flavor, you can add it earlier.
• When reheating in the microwave, thin ham tends to dry out from the edges first. Do not stack pieces; place them separately and heat in short intervals to avoid excessive hardening.

Good combinations

• Plain starches like eggs, cheese, potatoes, rice, and bread help stabilize the ham’s salty, fatty notes.
• Onions, bell peppers, cabbage, and broccoli add sweetness and crisp textures to the ham’s flavor. If vegetables release a lot of water, sauté them first to reduce moisture before adding the ham.
• Tomatoes, pickles, mustard, and acidic sauces can cut the richness. However, with sauces that are already highly acidic, using a lot of smoked ham can feel rough in taste.
• In kimbap or fried rice, pairing with pickled radish, carrots, and eggs, which have a sweet or refreshing note, helps balance the salt.

Points to consider when substituting

• If the goal is the salty meaty flavor of ham in fried rice or kimbap, you can substitute sausage, bacon, or canned ham like spam. Bacon has stronger fat and smoky aroma, so reduce fat and salt accordingly.
• For a thin, soft texture in sandwiches, you can use turkey slices or chicken breast slices as alternatives. Since salt levels and spice flavors vary by product, replacing with the same amount may not be exact; use one or two slices less and adjust.
• In broth-based dishes, you can use ground pork or tofu instead of ham, but the hallmark salty and smoky notes of processed meat will not be reproduced. If you want a milder broth, this substitution is more suitable, but fully replacing the ham flavor is difficult for dishes where ham flavor is essential.
• For vegetarian dishes, consider smoked tofu or plant-based ham. Since saltiness and moisture content vary greatly between products, start by sautéing to taste and adjust the sauce or broth.