It’s almost time for Christmas Noche Buena, and we’re all looking forward to enjoying our favorite dishes, especially the sumptuous sweet and salty “hamon.” However, before indulging in your favorite hamon, keep in mind that these hams vary in preparation and cooking requirements, as well as specific food safety guidelines.
Here are some tips from the United States Department of Agriculture (USDA) to help you prepare ham successfully—and safely:
1.) Hams are either ready to eat or ready to cook. For hams that require cooking, check the label for safe handling and cooking instructions.
2.) Always wash and dry your hands before preparing or handling ham. Use clean utensils, and ensure that any surfaces the ham touches, such as counters and serving platters, are clean as well.
3.) Cooked vacuum-packed hams, canned hams, and spiral-cut cooked hams can be eaten cold. If you’d like to warm them, heat the slices in the oven until they reach an internal temperature of 60 °C, as measured with a food thermometer. For cooked hams repackaged outside the processing plant or leftover cooked ham, heat the slices to 73.88 °C.
4.) Foodborne pathogens associated with ham include Escherichia coli, Salmonella, Staphylococcus aureus, and Listeria monocytogenes. These pathogens can be destroyed through proper handling and cooking to an internal temperature of 60 °C.
5.) Discard any ham left at room temperature for extended periods to ensure safety. Do not mix old and new hams together.
Enjoy your Noche Buena feast with the peace of mind that comes from knowing your hamon is prepared safely—because nothing makes the holidays brighter than delicious food shared with loved ones!