Skip to main content

Questions tagged [ham]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
0 votes
4 answers
14k views

Can I use an electric smoker without wood chips as an oven to cook a ham?

I'm cooking a big dinner. I am wondering if I can use my electric smoker without woods chips like a second oven so I can free up space in oven inside. Will it cook my ham well? I don't want to smoke ...
3 votes
2 answers
26k views

Hot pink spots on surface of ham steak

I bought a frozen ham steak (natural pork from local farm/meat processor), and noticed when I went to cook it that there is a bit of very bright, hot pink on the surface. Is this safe?
2 votes
0 answers
101 views

Is it ok to brine an already cured ham?

I always make a ham on Christmas Eve and this year I was thinking of trying to get a little extra flavour in by brining it first. However it is a shop bought, already cured ham. I've looked around ...
8 votes
3 answers
2k views

How can I keep large packs of ham fresh longer?

On the back of the packs of sliced ham I buy it usually says “once opened eat within x days”. I often find that I have ham left over that needs to be eaten, that I’d prefer to save for another day. ...
0 votes
1 answer
1k views

Increase re-heating oven temperature for cooked ham

I have an 11 pound bone-in preparation cooked ham. It says to cook at 325°F for 15-20 min per pound. Can I increase the temperature to 350°F without drying it out in order to speed up the reheat ...
1 vote
1 answer
99 views

Best way to bake a breakfast casserole and reheat a ham in the same oven

I’d like to bake my breakfast casserole & reheat ham chunks at the same time in the same oven. I fear the breakfast casserole may taste like ham. If I cover the ham will that help?
6 votes
6 answers
2k views

How can I make my Christmas dinner less dry?

For Christmas, I make the same thing every year. My family loves it, I never get any complaints, and they really won't let me leave out or substitute any of my staples. Nobody has a problem with it, ...
3 votes
3 answers
2k views

How should I prepare this smoked ham?

I just got a frozen ham. I have never dealt with a ham before. If I don't need to eat it now, should I put it in the freezer or refrigerator? The package says "keep refrigerated". Does it mean it can ...
4 votes
3 answers
836 views

Is there a way to make ham in a casserole less salty?

When I was pregnant, my mother-in-law helped me make several casseroles to freeze. We're still eating them, but the ones with ham have had some problems. At first, it was just ham, vegetables, and ...
3 votes
1 answer
715 views

Is strong smell normal for Serrano ham or is my ham bad

I just got Noel branded Spanish Serrano ham from Costco. Remove ham from the plastic package and noticed that there is a strong smell coming from the ham. It's not terrible but not very pleasant ...
3 votes
2 answers
442 views

Do modern food stores have a code for "this package of ham was from a bad pig"?

I have noticed that sometimes, something like a package of ham slices will be heavily rebated. You can buy several at once for a much smaller price than usual. Even though the product is normally ...
18 votes
6 answers
16k views

Jamon Serrano smells awful

I don't know a thing about cured ham, but I just opened this ham, and while I realize a cured ham probably has a peculiar smell, I can't imagine this horrific stench being intended. My entire ...
7 votes
2 answers
2k views

Savory Cotton Candy?

One thing I've always wanted to do is make savory cotton candy, but I'm not sure how to go about it. I understand that cotton candy is spun sugar so that introduces a challenge. I have a cotton candy ...
2 votes
2 answers
46k views

Why do my pre-cooked hams always take way longer than they should?

My ham is 8.5lbs half-ham and was refridgerated, but not frozen. Here are the instructions that were with it. Here's what I did: Preheated the oven to 275. Removed all packaging and put the ham face ...
1 vote
0 answers
2k views

Can you leave a cooked ham in cooking water overnight and then bake the next day?

I usually boil and bake my hams. As there is a great deal to do on Christmas day, I'd like to prep as much as possible the day before. Would it be possible to boil the ham and leave it in the cooking ...
17 votes
7 answers
9k views

Traditionally, is prosciutto never to be cooked?

In a discussion about pancetta and prosciutto in sauces (specifically, bolognese), a friend said that "Traditionally, prosciutto is never to be cooked." I have not heard that before. I ...
8 votes
3 answers
866 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 / ...
7 votes
2 answers
706 views

How do I peel prosciutto from wax paper without it coming off in strips?

Anytime I've purchased prosciutto from a store it's sold in slices separated by pieces of wax paper, but when I try and peel it off it doesn't peel evenly. The lines of fat in the ham offers less ...
13 votes
1 answer
36k 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 ...
7 votes
11 answers
19k views

Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?

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 ...
5 votes
4 answers
60k views

a good substitute for pineapple when cooking a ham

I want to make a Dr. Pepper glazed ham, which calls for pineapple juice. Unfortunately, my child is allergic to pineapple. What can I use to replace the pineapple juice and pineapple bits on the ham?
1 vote
0 answers
790 views

Are these green areas on my cured ham a health problem?

In below images I highlighted a green coloration on my cured boar ham. It cured for 5 days in an open plastic box in my cellar. I put a lot of salt around it and a weight on top (it was maybe 75% ...
3 votes
1 answer
1k views

Raw Ham Roast...How to smoke

I was given a frozen ham roast from a friend who bought a hog. I have a smoker and was wondering how to smoke a raw ham roast...
13 votes
6 answers
126k 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 ...
-1 votes
1 answer
468 views

Sous vide "Jabon de Paris" (Cooked ham)

I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork. I have been doing tests on my own, and 8 hours at 65°C with 4% salt, 1% sugar, and a good amount of white and ...
0 votes
0 answers
21 views

How long can I store pork shoulder in the fridge if cooked with high content of salt [duplicate]

I cook usually 1kg block at 65°C for 6 hours with 40g (4%) of salt, 10g (1%) of sugar, and a good amount of white and black pepper. After cooking it, I cool it in an ice bath, then I store it in the ...
1 vote
2 answers
50k 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?
0 votes
1 answer
231 views

Cook a smoked ham and scalloped potatoes [closed]

My ham is to bake for 3 hours at 375 and my scalloped potatoes are 400 for 55
1 vote
1 answer
482 views

Making Prosciutto with skin off (Wrapping in butcher paper?)

Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in struto? And then do I wrap it in butcher ...
0 votes
0 answers
22 views

My precooked vacuum sealed ham was left in garage at 45 degrees Overnight is it still good to make [duplicate]

Left my precooked vacuum sealed ham out in 45 degree garage over night is it still good to make
8 votes
4 answers
5k views

How would I go about home smoking a ham joint?

I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to hot-smoke, or cold-smoke? what would the ...
10 votes
2 answers
42k 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 ...
11 votes
2 answers
4k views

Why does processed meat contain preservatives, while canned fish needs not?

I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives needed in some cases but not others?
0 votes
1 answer
1k views

How to warm ham and keep it moist

If I bought a pre~cooked ham from the store and sliced it and put 3 lbs in a glass dish how long and at what Temperature should I use, so it doesn't dry out?~
3 votes
1 answer
615 views

How can I roast/heat all these foods for one meal?

I'm a microwave cook wanting to get fancy for a Christmas dinner tomorrow. I'm having trouble putting together a schedule for what to put in a regular gas oven at what temp, when, for a 4pm dinner. ...
5 votes
4 answers
38k 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" ...
1 vote
1 answer
3k views

How long and at what temp should I roast a 22lb fresh ham?

I’m roasting a 22 lb fresh ham and want it to be tender. I’ve been told low and slow.
9 votes
7 answers
34k 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 ...
3 votes
2 answers
21k views

Roasting two ham roasts at once

I am cooking two fresh ham roasts at once for a large crowd. The instructions are for minutes per pound. Do I add my roasts for total pounds or figure for one?
0 votes
1 answer
849 views

Is it true that generally chicken ham is not as tasty as pork ham? [closed]

Recently in my country, subway decided to turn halal. To some people, they are utterly disappointed as subway's pork product are being removed and replaced by chicken product. Personally, i have ...
2 votes
3 answers
9k views

Why do people put Coke on their ham?

Why do people put Coke on their ham? What purpose does it serve? Is there another more specific and specialized ingredient that does the same thing? This recipe is an example, but it isn't the only ...
1 vote
3 answers
972 views

Why do we slice some meats thinly and not others?

Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly and not others?
0 votes
2 answers
4k views

How many minutes between 115 F and 120 F for a ham?

I'm preparing this ham recipe. It calls for a ham 7 to 8 lbs. Well, I ordered a ham described as "7 to 9 lbs" and what got delivered was a hair under 10 lb, so that's what I'm using. Using the ...
3 votes
1 answer
3k views

Do I have to cure a fresh ham before smoking?

I have a fresh ham. Do I need to cure it somehow before I put it in the stove-top smoker?
6 votes
3 answers
22k views

What is the difference between Paris ham and French ham?

My supermarket sells two kinds of pre-sliced ham. One is called Paris-style and the other French-style ham. Both kinds of ham are from the same company and the names are no indication of where the ham ...
0 votes
1 answer
2k views

Cooking sliced ham to make it tender

I am preparing sandwiches that have only really soft ingredients, like gouda cheese, cream cheese, etc. But I would like them to have meat in them, I've decided to use sliced ham for that but the ...
0 votes
1 answer
326 views

Safe to eat this ham? [duplicate]

Took a boneless ham (shrink wrapped) out of freezer at 5 pm, and left it in sink all night, til 8 am. Room temp 65 degrees. Is it safe to eat?
0 votes
1 answer
348 views

Is ham still good [duplicate]

Whole pre-cooked ham served on Christmas Day. Been meaning to make pea soup with bones but it now Jan. 10. The ham still smells fine, not slimmey. Should I use it?
3 votes
2 answers
243 views

Different cooking times and different dishes

Merry Christmas! I would love it if all my dishes came out at the same time. Any ideas? I am cooking a ham at 350, au gratin potatoes at 425 and a souffle at 350 what temperature should I cook at to ...
0 votes
2 answers
3k views

Cooking ham in an oven with oven cleaner

If a ham was cooked for 20 mins in an oven before realising that there was a layer of oven cleaner in the oven, is the meat safe to eat?