- Australian customers could be victims of ham companies filling up products
- Study has found overseas importers are pumping water and chemicals into hams
- Experts recommend squeezing ham before buying or purchasing ham with bone
The Christmas ham has become a staple for many Australian families – but the festive favourite has become the source of manipulation from some overseas companies.
A study conducted by Seven News has shown imported hams have been filled up with water and chemicals to mislead the Australian public.
‘There’s a lot of water in this packaging and you’re paying for it,’ pork expert Richard Deignan said.
The Christmas ham has become a staple for many Australian families – but the festive favourite has become the source of manipulation from some overseas companies
Mr Deignan and fellow award-winning pork expert Ron Stapleton say that a number of imported boneless hams are being pumped with liquids to increase the weight and size of the product.
This can result in some hams containing as much as 50 per cent water and other chemicals.
Hams must be cured in brine for 48 hours to ensure the texture and flavour of the meat remains once its cooked.
Mr Deignan and fellow award-winning pork expert Ron Stapleton say that a number of imported boneless hams are being pumped with liquids to increase the weight of the product
Most Australian hams keep around 10 per cent brine after the process, however Mr Deignan says overseas importers are keeping as much as 50 per cent in the meat
Most Australian hams keep around 10 per cent brine after the process, however Mr Deignan says overseas importers are keeping as much as 50 per cent in the meat.
Consumers could be paying as much as $20 more for a waterlogged product if buying a half-leg of ham.
They are requesting customers check their hams hams for sogginess before purchasing their Christmas lunches and dinners.
Simply squeezing the ham in the butcher or supermarket will give a strong indication of how much water is inside, while the experts also recommend buying hams still attached to the bone, which are less likely to be manipulated.