White Spots on Ham: Is It Safe to Eat?

Here's why white spots appear on certain types of ham and whether you should toss it out.

Have you ever bought an expensive ham, opened the package, and eagerly anticipated enjoying it with a glass of fine wine and some cheese? But suddenly, you notice white spots on part of the ham. Is the product spoiled, and should you avoid eating it?

These white spots or small white granules might seem like an external issue at first glance, leading you to think it could be mold. Some with vivid imaginations might even worry that they are parasites or insects.

You're not the first to discover these crystals. White spots or granules often appear on ham, whether it's sliced ham, vacuum packed, or whole legs. The larger granules might feel a bit crunchy when eaten but are tasteless.

Rest assured, it's not mold or insects. The white spots are actually tyrosine crystals that form between the muscle fibers of the meat during the traditional drying process. Tyrosine is an amino acid found in the proteins of living organisms and plays a crucial role in enzymatic processes.

The traditional preparation of Serrano ham is a meticulous process that starts with carefully drying the meat. This drying phase is crucial, as it removes excess moisture from the ham, allowing it to preserve and develop its rich flavors over time. As the meat loses water, the concentration of various components within the ham increases, including the amino acid tyrosine - forming these white spots. 

These amino acid crystals can vary in size, and they don't indicate poor quality. On the contrary, they are a sign that the ham has undergone a natural aging process. If modern, quick technologies and substances are used in ham production, these crystals are less likely to appear.

You might wonder what to look for in ham to avoid consuming a poor quality product. There are clear signs of low quality ham. If it has an unpleasant, unusual odor or is excessively dry, these are the first signs that it shouldn't be eaten.

More dangerous signs include ham lice or mites, parasites that can appear on ham if sanitary conditions aren't met during drying. Unlike amino acids, these pests are alive and move across the surface of the ham.