Low sodium ham

Low-sodium ham is a variety of cured or cooked ham that has been produced with a reduced amount of salt compared to traditional ham. This type of ham is ideal for those who wish to enjoy the characteristic flavor of ham but with controlled sodium intake, making it an excellent option for low-sodium diets or for people with hypertension or cardiovascular problems.

Ham is a meat product obtained mainly from the hind leg of a pig, and its production process includes salting, curing, and in some cases, cooking. Low-sodium ham follows these processes but uses less salt or substitutes that add flavor without significantly increasing the sodium content.

Its origin is mostly European, with renowned Spanish and Italian styles, although its production has now become globalized, adapting to specific nutritional needs throughout the Spanish-speaking world.

Its notable properties include:

• Low sodium content: ideal for controlling blood pressure and cardiovascular health.
• High protein content: provides high biological value proteins necessary for muscle and tissue repair.
• Low in saturated fats: especially in lean versions, it promotes a balanced diet.

In different Latin American countries, low-sodium ham may also be known as light ham, reduced-salt ham, or simply ham with no added salt. In some regions, it may be associated with terms like dietetic ham or ham for hypertensives, although the nomenclature may vary depending on local labeling and legislation.

In cooking recipes, low-sodium ham is perfect for preparing dishes such as healthy sandwiches, salads, scrambled eggs, or as an ingredient in stews where the goal is to reduce the total amount of salt without sacrificing flavor.