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27

Nope, Jamon Serrano should not smell bad. It can be normal for it to have mold on the very outer surface, which is generally harmless and can just be scrubbed off, but a foul smell means that there is something wrong. I'm afraid your ham is trash.


20

Microbiologist here. That meat is clearly spoiled, please don't eat it. While you could clean the mold off the outside, the discoloration and smell suggests that other microbes are at work too. Save yourself the intestinal pain and just toss it out.


18

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 ...


18

As others have said, your jamon is almost certainly spoiled.However, I wouldn't throw it out just yet. I assume you bought this jamon recently, or at least close enough to this moment that it hasn't turned spoiled while in your possession. If this is the case, it was likely already spoiled while in the store, which means the store essentially sold you a ...


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 ...


9

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. ...


9

Perfectly safe. From the Henning's Market FAQ: The shiny, greenish, rainbow like color on sliced ham is a sign of oxidation that occurs when the meat is exposed to the metal on a knife or slicer. The nitrate-modified iron content of the meat undergoes a chemical change that alters the hams pigmentation. This effect can also be seen in sliced beef, such ...


8

The green from the picture looks.. strange. I'd expect a brand/tattoo, but not a green spot like that. It should also not be dry and flaky. It has been cured with salt, so that may be what you're seeing. Some hams will smell weird right out of the packaging. I don't think I've experienced one as bad as you're describing, though, but it could be the mold. I ...


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

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

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

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

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

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 / ...


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

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 ...


4

Jambon de Paris (Paris Ham) is a slow cooked ham. The slow cooking means it retains a large percentage of its moisture and absorbs the flavours of the ingredients with which it is cooked. Jambon de Bayonne is a dry cured or smoked ham that may or may not be further cured in red wine and given its name from the region in which it originates. Both are ...


4

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 ...


4

I wouldn't recommend a mandoline for meat because clean slices of meat require a lateral motion with the knife. It wouldn't hurt to try it once just to see (especially after the next recommendation), but I'm pretty sure that your best bet is a sharp knife. Put the pork in the freezer, still in its packaging, for 20 minutes. That's not long enough to ...


4

Serrano ham has a much "milder" and nuttier taste than regular prosciutto. That is the beauty of the Serrano - made from a heritage breed of a specific type of hog, fed delicious nuts - the ham is mild, delicious, and should literally melt on your mouth - Anthony Bourdain likes to smear it across his lips too before devouring each piece, so you could do it ...


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

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

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 ...



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