Poultry ham

Poultry ham is typically manufactured from poultry thigh meat. The product is usually leaner than the traditional pork ham. In the initial manufacturing step, a brine solution (i.e., water, salt, phosphates, flavorings and nitrite) is added either by injection or marination of small meat pieces. Tumbling is commonly used when brine is injected or used as a marinating solution to help achieve maximum absorption, even distribution of the curing ingredients and extraction of the salt-soluble proteins to the surface, which is important for binding the muscle chunks together during later heating. The meat is then stuffed into fibrous casings that determine the shape of the final product (round, oblong) and size. The ham is smoked, or smoke flavorings are added to the raw batter, and cooked to at least 68°C.