How supermarkets are ripping you off on ham this Christmas
You’d be hard-pressed to find an Aussie dinner table without ham this Christmas, but a shocking new report might put you off purchasing the festive favourite.
According to Seven News, Australian consumers are being ripped off massively this Christmas, with imported boneless hams being pumped full of water and chemicals to mislead shoppers into thinking they’re getting a nice, big ham.
“There's a lot of water in this packaging and you’re paying for it,” pork expert Richard Deignan said.
As a result, some hams contain up to 50 per cent water and other chemicals, meaning consumers could be paying up to $20 more for their half-leg of ham.
Hams must be cured in brine for 48 hours to ensure it retains its texture and flavour when cooked. Most Australian pork producers keep around 10 per cent brine after the curing process, by Deignan says some overseas importers are keeping as much as 50 per cent in the meat.
So how can you avoid being ripped off? Deignan and Stapleton recommend squeezing the ham in the butcher or supermarket to get an idea of how much water is inside. Otherwise, buying hams still attached to the bone are a safer option as they are less likely to be manipulated.