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17

It's probably even safe to eat without cooking again; the refrigerator is likely only about 10 degrees colder, and that generally translates to accelerating rates of spoilage (mostly growth of pathogens) by a factor of 3-5 or so. For example. at 10C (50F), E. coli only manages to divide once every 8 hours or so (see Ratkowsky et al., "Relationship Between ...


11

I posted this question in a hurry (because as you can imagine), there was a lot of anxiety concerning whether it was safe to have dinner or not. It turns out that this ham is not safe; I will quote the USDA: The plastic bone guard covering the exposed bone is used to keep the bone from breaking the outer wrap. If left on the meat during cooking, a ...


10

I fully endorse the "when in doubt, throw it out" doctrine, although I personally wouldn't consider a sweet taste to be doubt. As rfusca wisely points out, you can't taste or smell several kinds of contamination, and the ones that you can taste or smell, are usually sour, bitter, or generally pungent. I suggest you have a look at the following question: Is ...


7

This is a ham right? Not a bone-in cooked pork butt, but an actual cured ham? This falls into the category I like to call "Things I personally would eat, but wouldn't feed to anyone else." Chances are it's fine. 80 years ago they'd have thought nothing of it, but in our modern bacteria-obsessed culture, a few hours sitting on the counter is certain death. ...


6

If the ham picked up anything like botulinus then the toxic waste products are not destroyed by re-cooking... so the ham would remain toxic. So the safe advice would be to throw it away. And from a self-preservation point, I can't possibly advise anything else. However, ham is full of preservatives (that's why it's ham not pork!) and it's probably safe ...


5

If you're going to simmer your chili for a long time, just throw it in there. If you made stock with it, you'd still be just simmering the bone for a long time to extract the same flavors. (I'm not advocating not using stock here, just that I wouldn't make stock for the sole purpose of getting flavor out of the bone. Use the stock you would otherwise.). ...


5

425° F is so hot that it will surely burn over-do the outside of a ham before the inside will get warm. However, you can slice the ham then warm it for about 10 minutes. Slicing it will allow the whole slice to get warm, while not over-cooking the outside.


5

How do you know, by taste, if anything is bad? You don't, you can't. The bacteria that grow and make you sick may be odorless and tasteless. "When it doubt, throw it out."


4

The official answer is generally only a few days for meat in the fridge ... Ham can be different, as it's salt cured, so depending on the salt content can last longer without freezing it. As for freezing it, it really depends on how you plan to use it: It's most convenient to cut it up in the same way that you're going to use it, so that you can just ...


4

In Ireland boiled or glazed ham is a staple. Traditionally it's had with cut up cabbage (ideally you would cook the cabbage in the same water the ham was boiled in as this gives it lovely flavour) but you could just cut it up and pan fry it with a little butter. Normally it would be served with boiled floury potatoes. Traditionally (in Ireland) you ...


4

When I did this as a kid with my mom, we just put food dye (the same we put in the eggs) on the slices of ham. As someone who has tried this though, I have to strongly recommend you don't. While it's easy to get around the fact that the eggs you're about to eat are green, ham that's green just doesn't look right. It was a struggle to eat it even though I ...


4

Techincally, ham is the cut of meat (the rear leg of the pig)--so what you prepared was a fresh ham roast, or just a pork roast. You happened to brine it preparation. The term ham has also come to mean the cured pork product--or now, with so-calle turkey ham and whatnot on the market, similar cured meat products. "Fresh ham" emphasizes that you have the ...


4

They would be fresh hams, the hindquarter of a pig. The word ham, unmodified, implies a cured product. I would imagine that for a feral hog, if you are willing to risk eating it, that you should cook to the highest temperature reasonable, which in the case of a fresh ham might be at least 180 F, and as high as 200 F. The best application at these ranges ...


3

This is really an issue of risk. The USDA's recommendation is not to consume meat that has experienced more than four hours of cumulative time between 40° and 140° F. Essentially, that means that the level of risk of illness from food-borne pathogens is acceptable in that range. The government's position is that 5 hours beyond a level of risk that they are ...


3

If you're referring to the dried ham Jamón , then I'd say no. As a general rule if any meat has gone far enough for anything out of the ordinary to grow on it, I throw it out. For every bit of nast' that you see, there are probably 10 million more that you don't. Cheese, on the other hand, I cut moldy pieces off all the time.


3

I've done this with both diced prosciutto and thinly sliced prosciutto. For the diced, tossing in a little oil and searing seems to work best. For the thinly sliced, popping it on a cast iron surface and placing it in a 350 degree oven does very nicely.


3

Since it's already fully-cooked, you don't need to be all that precise with time or temperature. The most important thing is to avoid drying it out, so use a roasting pan and add a little water to the bottom (not more than 1 cm) and cover it while it's reheating. It's best if you have a meat thermometer; toss it in at 300° F / 150° C (or up to 350° F / ...


3

First, consider substituting the recipe altogether as replacing the main meat and expecting similar results is just unreasonable. That said, here are some broad suggestions: Pork Tenderloin: Veal tenderloin. Pork Chops: Veal chops, or even Chicken breast. General non-cured pork meats: Veal. Pork Sasauges: Beef sausages of the same spice mix. (you'll need ...


3

Dextrose is another name for the sugar glucose. In the US most powdered dextrose and/or glucose syrups are produced from corn starch, in the UK and other European countries they may be made from wheat or other starchy plant sources. According to a 2008 study from Finland, even though wheat based glucose syrup was found to contain low amounts of residual ...


3

Pineapple brings a touch of acidity, sweetness, and general fruitiness. I am going to assume you would have been using canned pineapple, so the enzymatic action is not really a factor (and it would be stopped as part of the cooking process). It is also hearty enough in texture to stand up to the baking. For the juice, I would recommend basic orange juice, ...


3

Based on my experiences with sweet-and-sour asian dishes, I'd say good or even okay mango would work just as well, if not be an improvement. (I find canned pineapple or pineapple juice to be cloying or bland compared to fresh, and generally like mango better in savoury foods.) If you're going to puree / juice, and not eat it as-is, you can "fix" it not being ...


3

It depends on your oven and how big the hams are. If you try to cram 2 big hams into your oven and it's not a fan oven then you probably need to add extra time. If they are moderate size then it shouldn't make much difference at all. If they are big but you have a fan oven then you shouldn't need to add time. The best way to make sure something is done is ...


3

There is a lot of ambiguous and misused terminology in cooking... added to that, different countries have specific legal definitions for foodstuffs that vary from one jurisdiction to another. Gammon vs. Ham Some sources call it gammon if it is raw, while others claim gammon differs from ham because it is cured with the belly and then detached, whereas hams ...


3

I am usually loathe to say out loud that you can feel safe going outside of government guidelines, even if I wouldn't hesitate to eat the food myself. In this rare case I will throw caution to the wind. Oh for heaven's sake, cured ham? Warm for <3 hours? Yes, you can eat it. I can't swear that it is actually safe, but you're probably more likely to be ...


2

You find that storing in the fridge is going to give you the longest life span. Hanging will keep keep the process of drying out continuing , which will intensify the flavour but will eventually become jerky texture. Wrapping will keep a little moisture in longer. If you do keep it for a period of time , you will develop a white mould which I will just cut ...


2

If it's been fully cured (smoked, then hung for a few months), it likely just needs to be warmed through for serving (or even just sliced). If it's soft, you might need to cook it, and then you could roast it in the oven ... a crock pot might be okay; it's hard to say without having seen it. But if it's quite firm, I'd likely just slice pieces off like you ...


2

Extra water in cooked ham is 100% fine to eat, see here. In general, you can use the printed "use by" date if you're in the US and you'll be safe. I'm adding my answer to provide an authoritative source for you, so you'll know for certain you won't get sick from it. Quotation, for @adamlynch: HAM: In order to be labeled as "Ham," the product must be at ...


2

Parsley sauce is a traditional English accompaniment to ham. Simply infuse milk with parsley stalks, onion, and bay leaf, then strain and use the milk to make a white sauce (i.e. with a roux) and add chopped fresh parsley leaves at the end. It works very well.



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