Does Soaking Ham Reduce Sodium? Here's How it Works

December 30, 2025 •

3 min read

Historically, soaking salt-cured meats was a necessity before the age of refrigeration, a practice that still holds value today. But the question remains: does soaking ham reduce sodium effectively? Yes, this simple step can significantly lower the ham's salt content, making it a viable and popular method for achieving a milder flavor profile.

Quick Summary

This guide explains the process of using water to reduce the saltiness of ham through diffusion. It details how different types of ham, particularly country ham, respond to soaking, and provides step-by-step instructions for getting the best results. The article also covers alternative methods for balancing flavor and addresses common concerns regarding the technique.

Key Points

Proven Effectiveness: Soaking ham in water significantly reduces its sodium content, especially for salt-cured varieties like country ham.
Diffusion Process: The method works by drawing salt out of the meat and into the fresh water, thanks to a process called diffusion.
Water Changes are Key: To maximize salt removal, you must change the soaking water every few hours to prevent it from becoming saturated with salt.
Not for All Hams: Modern, wet-cured hams may not require soaking, but it is essential for traditionally salt-cured country hams.
Balance with Flavor: For the best results, use soaking to reduce salt and complement with sweet glazes or acidic elements to balance the flavor, rather than relying on masking techniques alone.
Poaching is an Alternative: For a quicker, more intense salt reduction on smaller pieces, poaching ham in water for a short time is an effective alternative to soaking.

The Science of Soaking: How Diffusion Works

Soaking ham to reduce its sodium content is a straightforward application of science, specifically osmosis and diffusion. During the curing process, salt penetrates the meat to preserve it. When the ham is submerged in fresh, cold water, the concentration of salt is higher inside the ham than in the surrounding water. This creates a concentration gradient. Water molecules move into the ham, and salt ions move out into the water to balance this difference. This process is most effective when the water is fresh, which is why changing the water periodically is crucial to continue drawing out more salt.

Factors Influencing Salt Removal

The effectiveness of soaking depends on several factors:

Type of Ham: Salt-cured country hams, which are typically very salty, benefit the most from soaking. Wet-cured or modern hams may need less soaking time or none at all, depending on their original sodium level.
Soaking Time: The longer the ham is soaked, the more salt is removed. A country ham might require soaking for 12 to 36 hours, while a less-salty ham might only need a few hours.
Water Changes: Regular water changes are essential. As salt leaches out, it saturates the water. Changing the water removes this salty liquid, allowing a fresh batch to continue pulling salt from the meat.
Surface Area: Cutting the ham into smaller pieces before soaking can increase the surface area, speeding up the diffusion process, though this is not suitable for all preparations.

Step-by-Step Guide to Soaking Your Ham

For a significantly less salty ham, follow these steps:

1. Prepare the Ham

Remove the ham from all packaging. For country hams, scrub the surface with a stiff brush under running water to remove any mold or surface seasoning, which is a normal part of the aging process.

2. Soak the Ham

Place the ham in a large, clean container. A cooler or a large pot works well for a whole ham.
Cover the ham completely with fresh, cold water.
Place the container in the refrigerator to keep the ham at a safe temperature. Never soak at room temperature.

3. Change the Water

For very salty country hams, change the water every 4 to 6 hours over a period of 24 to 36 hours.
For less salty hams, changing the water after 12 hours may suffice.

4. Final Rinse

After soaking, remove the ham from the final water bath and rinse it thoroughly under cold water.
Pat the ham dry with paper towels before proceeding with your cooking method.

Comparison Table: Soaking vs. Alternative Methods


Method	Effectiveness at Reducing Sodium	Best For	Pros	Cons
Soaking in Water	High, especially for country ham	Excessively salty cured hams	Significant sodium reduction, simple and hands-off	Can be time-consuming, requires multiple water changes
Poaching	High	Smaller pieces of ham, or if you need a quick reduction	Very effective, creates a flavorful broth	Can alter the texture, not ideal for large, whole hams
Using a Glaze	Masks saltiness, does not remove it	Any ham where you want to add sweetness	Balances flavor profile, adds complexity	Does not actually reduce sodium content
Serving with Sides	Masks saltiness, does not remove it	Any ham	Balances saltiness with low-sodium side dishes like potatoes	Does not address the sodium in the ham itself

A Note on Glazing and Flavor Balance

It's important to remember that some glazes, while delicious, can add more sodium. Sweet glazes made with honey, brown sugar, or maple syrup can counteract the perception of saltiness, but they don't remove the sodium. Pairing your ham with acidic elements like pineapple can also help balance the flavor. For the best result, combine a proper soaking with a complementary glaze and mindful cooking techniques to achieve a ham that is both tender and less salty.

Conclusion: Soaking is a Proven Method for Less Salty Ham

In conclusion, the practice of soaking ham to reduce sodium is not an old wives' tale—it is a scientifically valid method rooted in the process of diffusion. While the extent of sodium removal depends on the ham's type and the soaking duration, it is a highly effective technique, particularly for traditional, salt-cured country hams. For a modern, less-salty meal, combine this preparation method with complementary glazes and low-sodium side dishes to achieve the perfect balance of flavor..

Frequently Asked Questions

Traditionally salt-cured country hams, which are very high in sodium, benefit most from soaking. For modern wet-cured hams, soaking may not be necessary, but it can still help achieve a milder flavor.

The soaking time varies depending on the saltiness of the ham. A country ham can be soaked for 24 to 36 hours, while a modern ham may only need a few hours.

Always use cold water when soaking ham and keep it refrigerated. Hot water or room temperature soaking can pose a food safety risk.

Yes, soaking can be used on pre-cooked ham to reduce its saltiness before reheating. Place it in cold water and refrigerate for a few hours, changing the water if needed.

Soaking can make the ham's texture more succulent and less fibrous by allowing moisture back into the meat after the curing process.

Soaking is a gentler, hands-off method ideal for large hams. Poaching is faster and more effective for smaller pieces but can alter the texture more significantly.

If your ham is still too salty, you can either soak it for longer with fresh water changes or use flavor-balancing techniques. This includes using a sweet glaze, adding acidic elements like lemon, or serving with bland side dishes.