E-number Free Hams

Mats-Eric Nilsson, the author of the book "Den hemlige kocken" (The secret chef) started in 2007 a heated Swedish debate about E-numbers and artificial food additives. Public interest in what food contains is now growing. Many people are afraid of preservatives, thickeners, stabilizers, emulsifiers, flavour enhancers, anti-caking agents and so on. However, all permitted food additives in the EU are under continuous observation. So I don't think they are dangerous in small quantities.



To meet consumers' demands for fewer additives in food, the Swedish company Ridderheims Delikatesser is now manufacturing a ham totally free of E-numbers. The new hams contain salt, water, chicory root (inulin), acerola cherry and spices. Nothing else. This Swedish company exports products to Norway, Denmark, Finland, Iceland, the Netherlands, Belgium, Ireland, Greece, Poland and France. But I don't think the new hams are available yet outside Sweden.



Commercially available cured meat products, such as hams, need sodium nitrite (E250). It is a common preservative which inhibits growth of countless harmful bacterias. In the manufacturing process, Ridderheims has converted the "natural" nitrate (found in the ham from the beginning) to nitrite which prevents the formation of bacterias. The term "preservative" can be avoided on the label by adding nitrite "indirectly".































I have received two free samples to try - 'Fjällskinka kokt' (literally Mountain Ham cooked) and 'Fjällskinka rökt' (literally Mountain Ham smoked). They are manufactured in Jokkmokk, Lapland (Northern Sweden). That's why their name is associated with 'mountain".



I need to use them up rather quickly because they won't last as long as usual hams. The flavor and texture of the cooked (boiled) ham remind me of pastrami. Although it is not smoked, it is full of flavor. The texture is firm but tender. Very easy to cut into thin slices.



The smoked ham was a perfect substitute for kassler. A Swedish kassler is warm smoked and cured. It is filled with additives but it tastes good. One of my family's favorite casseroles is 'Kasslergryta'. Click here for the recipe: Smoke-cured loin of pork in creamy sauce.



Now, I have changed the recipe slightly.































Additive-Free Ham Casserole Recipe

Serves 6



* 600 grams 'Fjällskinka rökt', shredded

* butter

* 1 - 2 tablespoons of curry powder

* 1 dl leek, sliced

* 1 green bell pepper, shredded

* 1 red bell pepper, shredded

* 2 tablespoons of tomato purée, free from additives

* 1 stock cube, vegetable, free from additives

* 2 dl crème fraiche.

* 2 dl cream.



METHOD:

1. Cut ham into shreds .

2. Fry curry powder in butter in a deep pan.

3. Add ham shreds and brown.

4. Add bell pepper shreds, leek, tomato purée, cream and stock cube.

5. Cover and let simmer for a couple of minutes.

6. Add crème fraiche just before serving and heat.



Goes well with potatoes as well as rice or pasta.