The ham tag has no wiki summary.
-2
votes
2answers
155 views
Substitute for pig products [closed]
I don't eat pork for religious reasons, but a lot of recipes use them. What kind of meat is a suitable substitute for pig products? More specifically:
Ground pork
Ham slices
Pork chops
Lard: Do ...
1
vote
2answers
222 views
macaroni salad, potato salad, tuna salad excess moisture
When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the storage container the next day.
Does anyone ...
2
votes
2answers
348 views
How long can you safely cure using Morton's Tender Quick?
Morton's Tender Quick says to cure for hours, but the curing recipe I am using says to cure my ham for 4 days. I am wondering does Morton's Tender Quick cure so fast that it only needs hours? Or can I ...
3
votes
1answer
92 views
If you don't cure a ham and just brine it, is it just considered a pork roast?
I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and not pink.
I know curing it gives it a ...
8
votes
1answer
276 views
How dangerous is it to bake food with plastic?
I just baked a spiral ham for an hour. There was a little piece of plastic that I was supposed to 'remove before cooking', but I didn't notice it.
After an hour, the ham was baked and the plastic ...
0
votes
1answer
277 views
How long will a glazed ham last for?
How long will a glazed ham last for?
I have a ham, which I glazed.
It was in a vac pack, and does not expire for 2 months.
Since I have removed it from the vac pack, glazed and cooked it. How long ...
0
votes
1answer
456 views
Can I make crackling from cured ham skin?
Can I make crackling from cured ham skin?
I have a cured ham, which I have removed the skin to glaze.
Can I bake the skin and make it into crackling?
2
votes
1answer
210 views
Is there a way to heat a precooked ham in a 425 degree oven?
Is it possible to protect a precooked ham while heating in an over hot oven?
For example is it possible to heat a precooked while cooking a turkey at 425 by say wrapping it in a double layer of foil, ...
1
vote
4answers
3k views
Honey-glazed gammon (ham) - What to serve with it?
I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters.
This evening, however, I am planning on serving the joint hot as ...
4
votes
1answer
703 views
What's the difference between Prosciutto, Jamon Serrano and Speck?
Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but made with different cuts of pork.
Is there ...
0
votes
3answers
444 views
Wet Cooked Ham Slices
If you were to open a packet of cooked ham slices and they were wet, is that a bad sign? Are they gone bad? Is it ok to eat them?
1
vote
2answers
242 views
Coloring ham green
It has come to my attention that in the book "Green Eggs and Ham", the property "green" is applied to both the eggs and the ham. How can I achieve this effect (green ham) at home? I have years of ...
3
votes
1answer
398 views
Cooking smoked cured ham on a rotisserie
I have two smoked and cured hams averaging about four to five pounds a piece that I purchased from a local farmer. I also have a rotisserie attachment for my gas grill, which also has a back burner, ...
3
votes
3answers
633 views
How should I cook a ham bone for chili?
I want to make chili using a ham bone (with a little meat on it). How should I cook it to make good use of both the meat and the bone?
1
vote
2answers
1k views
deli ham left in warm car
I bought some ham from the deli the other day and forgot it in the car for about 5 hours. It was a 77 degree day. When I ran out to go get it the meat still felt cool so I threw it in the refrigerator ...
11
votes
5answers
12k views
Can I re-cook a ham that was left out overnight?
I left a fully cooked ham in a bag out overnight. It was refrigerator temperature when I took it out at 9pm. Our Seattle home was not heated; it was about 50 degrees last night. I found it at 6am and ...
0
votes
1answer
423 views
How should I store speck?
How should I store speck cured bacon? Fridge, freezer, cupboard? Wrapped, hung etc
3
votes
4answers
7k views
Smoked ham roast: what do I do with it?
My girlfriend's parents recently gave us a bunch of pork from my girlfriend's grandpa's farm. The bacon and sausage we know what to do with but there's also a hunk of meat labeled "smoked ham roast" ...
4
votes
1answer
7k views
How long does it take to warm a ham in the oven?
I bought a fully cooked ham. It was frozen, and it's now thawed. How long should I put in the oven to warm it up?
6
votes
2answers
391 views
Crisping prosciutto
This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them.
Whilst I have experimented with many frying / ...
2
votes
4answers
1k views
Is it safe to eat a lump of Jamon that grew some mold?
A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away?
Edit: this is white mold, of the sort that grows on Camambert cheese, or so it appears. Not green ...
