 Ossie-Sharon 9 years ago | Hi, Kathy. While all ham is soaked in brine to give it flavor and prevent spoiling, it is traditionally cured using a mixture of salt, water and synthetic sodium nitrite that acts as a preservative and made by mixing nitrates (a naturally occurring compound in plants), with certain bacteria. Uncured ham uses natural nitrates found in juice, sea salt and celery powder to achieve a similar taste, so it doesn’t present the same risk of harm to the body. |
 kathy.sagebrush 9 years ago | What does it mean, uncured ham? Is that possible? |
