Ham on pizza. It’s a classic combination, a staple in pizzerias worldwide, and a comfort food favorite. But not all ham is created equal, especially when it comes to pizza. Choosing the right ham can elevate your pizza from ordinary to extraordinary, while the wrong choice can lead to a soggy, bland, or overly salty experience. This article delves into the world of ham, exploring the various types and which ones reign supreme on the pizza landscape.
Understanding Ham: A Pork Primer
Before diving into the specifics of pizza-perfect ham, let’s establish a foundational understanding of what ham actually is. Ham, in its most basic form, is pork that has been preserved through wet or dry curing, smoking, or a combination of these processes. The curing process typically involves salt, sugar, and nitrates or nitrites, which inhibit bacterial growth and impart a distinctive flavor and texture. The smoking process, using wood chips like hickory or applewood, adds another layer of complexity.
Understanding the curing process is crucial because it significantly impacts the ham’s final flavor profile, moisture content, and texture – all critical factors when considering it as a pizza topping. The level of curing and smoking will influence how well the ham stands up to the heat of the oven and how it complements the other pizza ingredients.
Types of Ham: A World of Possibilities (and Pitfalls)
The world of ham is surprisingly diverse, ranging from inexpensive processed options to artisanal, dry-cured masterpieces. Understanding these differences is key to choosing the right ham for your pizza.
Processed vs. Unprocessed Ham
This is a fundamental distinction. Processed ham, often found in deli counters and pre-packaged slices, typically undergoes more extensive curing and may contain added water and other ingredients to increase yield and shelf life. Unprocessed ham, on the other hand, tends to be more naturally cured and often comes from smaller-scale producers.
Processed hams are often cheaper but can be higher in sodium and have a less complex flavor. They can also release more water during baking, potentially making the pizza soggy. Unprocessed hams usually boast a richer, more nuanced flavor and a firmer texture, but they come at a higher price point.
Wet-Cured vs. Dry-Cured Ham
Wet-cured hams are submerged in a brine solution during the curing process, resulting in a moister, more tender texture. These are common in grocery stores and are often labeled as “water added” ham. Dry-cured hams, on the other hand, are rubbed with a salt mixture and left to cure in a controlled environment. This process draws out moisture and intensifies the flavor, resulting in a denser, drier, and more intensely flavored product.
Dry-cured hams, like prosciutto and Serrano ham, offer a concentrated flavor that can elevate a pizza, but they are typically more expensive and require careful handling to prevent them from becoming too dry or burnt in the oven. Wet-cured hams are a more budget-friendly option and are generally more forgiving to cook with.
Smoked vs. Unsmoked Ham
Smoking adds another dimension to ham, imparting a smoky flavor that can range from subtle to pronounced, depending on the type of wood used and the duration of the smoking process. Both smoked and unsmoked hams can work well on pizza, depending on the desired flavor profile.
Smoked hams can add a layer of depth and complexity to the pizza, complementing other ingredients like cheese, vegetables, and sauces. However, it’s important to choose a smoked ham that isn’t too overpowering, as it can easily overwhelm the other flavors. Unsmoked hams offer a cleaner, more straightforward pork flavor that allows the other ingredients to shine.
Specific Types of Ham and Their Pizza Potential
Let’s explore some specific types of ham commonly found and assess their suitability for pizza:
- Prosciutto: This Italian dry-cured ham is renowned for its delicate, slightly salty flavor and melt-in-your-mouth texture. It’s a fantastic choice for pizza, especially when added after baking to preserve its delicate flavor and texture. Prosciutto adds a touch of elegance and sophistication to any pizza.
- Serrano Ham: Similar to prosciutto, Serrano ham is a Spanish dry-cured ham with a slightly bolder flavor. It can be used in the same way as prosciutto, either added after baking or cooked lightly on the pizza for a crispier texture.
- Black Forest Ham: This German ham is known for its distinctive smoky flavor, achieved through a cold-smoking process. It adds a robust, smoky element to pizza, pairing well with cheeses like Gruyere or smoked Gouda. Use it sparingly, as the strong flavor can easily overpower other ingredients.
- Honey Ham: This wet-cured ham is glazed with honey, adding a touch of sweetness to its savory flavor. It can be a good option for those who enjoy a sweet-and-savory combination on pizza. However, be mindful of the added sugar, which can caramelize and burn easily in the oven.
- Canadian Bacon (Back Bacon): This is a lean, smoked pork loin, often sliced thinly and resembling ham. It’s a popular pizza topping, offering a mild, slightly smoky flavor and a lower fat content than many other hams.
- Deli Ham (Cooked Ham): This is the most common type of ham found in supermarkets. It’s a budget-friendly option, but the quality can vary significantly. Look for a deli ham with a good pork flavor and a minimal amount of added water. Avoid overly processed or watery hams, as they can make the pizza soggy.
- Picnic Ham: Technically, picnic ham isn’t truly ham; it’s cut from the shoulder, not the hind leg. It can be cured and smoked like ham, but the texture is often tougher and the flavor less refined. It’s generally not recommended for pizza unless it’s finely chopped and used sparingly.
Choosing the Right Ham for Your Pizza: Key Considerations
Selecting the best ham for your pizza involves considering several factors, including flavor, texture, moisture content, and budget.
Flavor Profile
What kind of flavor are you aiming for? A delicate, slightly salty flavor like prosciutto? A bold, smoky flavor like Black Forest ham? A sweet-and-savory combination like honey ham? Choose a ham that complements the other ingredients on your pizza and aligns with your personal taste preferences.
Consider the other toppings. If you’re using a strong cheese like blue cheese or a spicy sauce, you might want to opt for a milder ham to avoid overwhelming the palate. If you’re using milder ingredients, you can afford to be more adventurous with your ham selection.
Texture
The texture of the ham is also important. Do you want a tender, melt-in-your-mouth texture, or a firmer, chewier texture? Dry-cured hams tend to be denser and drier, while wet-cured hams are moister and more tender.
Consider how the ham will be cooked. If you’re adding the ham after baking, you’ll want a ham with a delicate texture that doesn’t require cooking. If you’re cooking the ham on the pizza, you’ll want a ham that can withstand the heat without becoming too dry or tough.
Moisture Content
High moisture content can lead to a soggy pizza, so it’s important to choose a ham that doesn’t release too much water during baking. Avoid overly processed or watery hams. Dry-cured hams generally have a lower moisture content and are less likely to make the pizza soggy.
Blotting the ham with paper towels before adding it to the pizza can help remove excess moisture. This is especially important if you’re using a wet-cured ham.
Salt Content
Ham is naturally salty, but some types are saltier than others. Consider the salt content of the ham and adjust the amount of salt in your sauce and other ingredients accordingly.
If you’re using a particularly salty ham, consider pairing it with sweet or tangy ingredients to balance the flavors. Pineapple, for example, is a classic pairing with ham that helps to cut through the saltiness.
Budget
Ham prices can vary widely, from inexpensive deli ham to artisanal dry-cured hams. Consider your budget and choose a ham that offers the best value for your money.
You don’t necessarily need to spend a fortune to get a good-quality ham for your pizza. Even a good-quality deli ham can be delicious when paired with the right ingredients and cooked properly.
Preparation and Cooking Tips for Ham on Pizza
Once you’ve chosen the perfect ham, it’s important to prepare and cook it properly to ensure the best possible results.
- Slice the ham thinly. Thin slices of ham will cook more evenly and prevent the pizza from becoming too heavy.
- Remove excess moisture. Blot the ham with paper towels to remove any excess moisture before adding it to the pizza.
- Don’t overload the pizza. Too much ham can make the pizza soggy and overwhelm the other flavors. Use a moderate amount of ham, evenly distributed across the pizza.
- Consider adding the ham after baking. For dry-cured hams like prosciutto, adding them after baking will preserve their delicate flavor and texture.
- Cook the ham lightly. If you’re cooking the ham on the pizza, be careful not to overcook it. Overcooked ham can become dry and tough.
The Verdict: Best Hams for Pizza
While personal preference plays a significant role, some hams consistently perform well on pizza:
- Best Overall: Prosciutto (added after baking)
- Best Cooked: Canadian Bacon (Back Bacon)
- Best Budget-Friendly: Good Quality Deli Ham (Cooked Ham)
- Best Smoky Flavor: Black Forest Ham (use sparingly)
Ultimately, the best ham for your pizza is the one that you enjoy the most. Experiment with different types of ham and find the ones that work best for you and your favorite pizza recipes. Remember to consider the flavor, texture, moisture content, and budget when making your selection, and follow the preparation and cooking tips to ensure a delicious and satisfying pizza experience. Enjoy!
What are the main types of ham typically used on pizza, and how do they differ?
The most common types of ham found on pizza include: sliced deli ham (often a simple cured and cooked variety), prosciutto (a dry-cured ham that’s thinly sliced), and Canadian bacon (also known as back bacon, which is lean and often smoked). Sliced deli ham provides a mild, familiar flavor and is a budget-friendly option. Prosciutto offers a salty, more intense taste and a delicate texture, while Canadian bacon provides a leaner, slightly smoky profile.
These hams differ significantly in their preparation, texture, and flavor. Sliced deli ham is typically pre-cooked and ready to eat, offering convenience. Prosciutto requires careful aging and slicing, resulting in a melt-in-your-mouth texture. Canadian bacon is usually cooked before being added to the pizza, contributing a firmer texture and a distinctive smoky taste. The choice depends on the desired flavor intensity and overall pizza profile.
How does the saltiness of ham impact the overall taste of a pizza?
The saltiness of ham significantly influences the overall taste of a pizza. A particularly salty ham, like some prosciutto varieties, can overpower other toppings if not balanced correctly. It’s crucial to consider the salt content of other ingredients, such as cheese and sauce, when choosing a ham. Using a lower-sodium sauce or cheese can help create a more harmonious flavor profile.
Conversely, a milder ham may require a little more seasoning on the pizza to achieve the desired level of flavor. Consider adding herbs, spices, or even a drizzle of olive oil to enhance the ham’s taste. The key is to strike a balance that complements, rather than overwhelms, the other components of the pizza.
What are some good cheese pairings with ham on pizza?
Mozzarella is a classic and versatile cheese choice that pairs well with most types of ham, providing a mild, creamy base. Provolone, with its slightly sharper flavor, can also complement ham, especially when used in combination with mozzarella. For a richer flavor, consider Gruyere or Fontina, which offer nutty and slightly sweet notes.
Beyond traditional choices, cheeses like smoked Gouda can enhance the smoky flavor of Canadian bacon, creating a more complex taste profile. Ricotta, either dolloped on top or blended into the sauce, offers a creamy contrast to salty ham. Experimenting with different cheese blends can significantly elevate the overall taste and texture of a ham pizza.
How does the cut and thickness of the ham affect its performance on pizza?
The cut and thickness of the ham dramatically affect its performance on pizza. Thinly sliced ham, like prosciutto, tends to crisp up nicely in the oven, adding a pleasant textural element. Thicker slices, on the other hand, retain more moisture and can contribute a juicier mouthfeel. Diced ham pieces distribute the flavor more evenly across the pizza.
The optimal cut and thickness depend on the type of ham and the desired result. For instance, thinly sliced prosciutto is best added after baking to preserve its delicate flavor and texture. Thicker slices of deli ham can withstand the heat better and can be added before baking. Dicing is ideal when you want to ensure every bite has a hint of ham flavor.
Can you recommend some complementary toppings to pair with ham on pizza?
Pineapple is a famously controversial, yet popular, topping that complements ham’s saltiness with its sweetness and acidity. Mushrooms add an earthy flavor that pairs well with many types of ham, while onions provide a sharp, savory element. Roasted red peppers contribute sweetness and a slightly smoky taste.
For a more sophisticated combination, consider pairing ham with artichoke hearts, black olives, and a sprinkle of Parmesan cheese. Fresh herbs like basil or oregano can also elevate the flavor profile. Ultimately, the best complementary toppings depend on individual preferences and the type of ham used.
What are some potential problems to avoid when using ham on pizza?
One common problem is using ham that is too salty, which can overwhelm the other flavors. To avoid this, choose lower-sodium varieties or balance the saltiness with sweeter toppings like pineapple or roasted red peppers. Another potential issue is using ham that is too thick, resulting in a chewy and unevenly cooked texture. Opt for thinly sliced or diced ham for better results.
Overcooking ham is also a concern, especially with delicate varieties like prosciutto. To prevent this, add prosciutto after baking or briefly cook it under the broiler. Ensure the ham is evenly distributed on the pizza to avoid pockets of concentrated saltiness or dryness. Careful ingredient selection and mindful cooking techniques are key to a perfect ham pizza.
Is it better to add ham before or after baking the pizza, and why?
Whether to add ham before or after baking depends on the type of ham. Denser, cooked hams like deli ham or Canadian bacon can be added before baking without issue. This allows their flavors to meld with the other toppings and prevents them from drying out too much. However, they may become slightly chewier if overcooked.
More delicate, cured hams like prosciutto are best added after the pizza is baked. The high heat of the oven can render prosciutto too dry and crispy, diminishing its flavor and texture. Adding it after baking preserves its delicate, melt-in-your-mouth quality and allows its complex flavors to shine. This also prevents the fat from completely rendering and leaving the pizza greasy.