Questions tagged [ham]

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18
votes
7answers
6k 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 ...
0
votes
0answers
39 views

I had a spiral ham delivered, outside in shade for right at 2 hrs. Ham was still cool to touch. Is it still good? [duplicate]

I just had a vacuum packed spiral ham delivered from the grocery. It was in the shade and outside temp in the '80s. It sat out there for right at 2 hours. It was still cool to chilly to the touch. Is ...
7
votes
2answers
223 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 ...
1
vote
0answers
128 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% ...
0
votes
0answers
17 views

ham and scalloped potatoes that had been cooked left out overnight- still safe to eat? [duplicate]

I cooked a ham and scalloped potatoe casserole and then left it sitting on the counter overnight. It was going to be REALLY good- can we eat it or too much risk???
7
votes
1answer
477 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 ...
-1
votes
1answer
191 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
0answers
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 ...
0
votes
1answer
28 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
3
votes
1answer
142 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...
0
votes
0answers
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
0
votes
1answer
255 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
1answer
187 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 ...
11
votes
2answers
3k 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
1answer
536 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
1answer
205 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. ...
0
votes
1answer
524 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 ...
0
votes
3answers
9k 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 ...
2
votes
3answers
6k 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
1answer
505 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.
1
vote
3answers
492 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
1answer
956 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
2answers
2k 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 ...
0
votes
1answer
295 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
1answer
338 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
2answers
217 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
2answers
2k 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?
2
votes
2answers
917 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
2answers
684 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 ...
0
votes
1answer
2k views

Heating ham/cooking hashbrown potato casserole in same oven

I have to heat my spiral sliced ham at 275 for 2 hours. My hashbrown potato casserole needs to cook for 45 minutes at 350. I only have 1 oven--what is the best way to cook these 2 items so they are ...
19
votes
5answers
13k 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 ...
0
votes
1answer
754 views

Curing fresh ham with limited ingredients

Help Please. I live in Ecuador, in a small coastal fishing village, so ingredients are limited. I purchased a big fresh ham at the market today and want to cure it for Christmas. This is what I ...
3
votes
1answer
1k 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?
3
votes
2answers
20k 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?
6
votes
2answers
984 views

Best preservation of parma ham?

We were recently in Italy and bought a large piece of parma ham, which we'd like to use over a protracted period. It is vacuum packed at the moment, what is the best way to preserve it once opened?
2
votes
2answers
22k 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 ...
3
votes
2answers
1k views

How to mount a ham?

I bought a Serrano ham on sale. It's the whole pig's leg, and it comes with a kind of a stand. However, the stand was delivered in pieces like IKEA furniture, but unlike IKEA, it has no manual ...
3
votes
1answer
596 views

Is it possible/advisable to slice deboned Jamon Iberico on a mandoline?

I am intending to purchase some Jamon Iberico, but I am not confident in my ability to use the knife correctly on the jamonera to produce sufficiently thin slices. I do have a mandoline slicer, ...
3
votes
1answer
359 views

wet cured ham spoilage

I left a frozen wet cured fully cooked ham still in the shrink wrap in a cool water circulation last night to thaw it. At some point my wife used the faucet and set the temp on the tap up. When I ...
5
votes
3answers
3k views

What is a “raw smoked” gammon (or ham)?

In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on ...
3
votes
2answers
4k views

Is a smoked pork shoulder a suitable substitute for ham hocks?

In reference to a recipe for ham hocks and beans, can I use smoked pork shoulder instead of ham hocks and still get a good result? What will be the difference in end product, if any?
6
votes
3answers
20k 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 ...
2
votes
2answers
18k views

How long can a packet of sliced ham be used once opened? [duplicate]

When buying ham slices from supermarket, I get like 10 slices in them. I want to use it for a week. But the packing says when once opened it should be used within 2 days. So it seems like the 8 ...
0
votes
0answers
31 views

Is ham safe to eat if it was at room temperature but is recooked? [duplicate]

I accidentally left two half hams in a storage locker in a basement for four days. They were in packaged in plastic and packed in ice, but the ice would have melted by the end of the second day. They ...
2
votes
1answer
954 views

Are feral hog hind quarters hams, or a different type of pork?

I recently hunted feral hog and had one processed. I have two full bone-in hind quarters. I wondering if these are considered hams or a different cut/type of pork. How would one go about cooking a ...
3
votes
2answers
21k views

How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days [duplicate]

My boyfriend has been using this idea, for a long time. He makes bean soup, with just ham and beans.. maybe a onion, then it sits in the crockpot on warm until digested, by us. LOL. well today. I ...
3
votes
2answers
13k 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?
5
votes
4answers
52k 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?
3
votes
2answers
2k views

Do these smoked ham hocks which contain dextrose, contain gluten?

I love using smoked ham hock in soups, beans and stews. Dextrose is a listed item on this package I bought - does dextrose contain gluten?
0
votes
1answer
244 views

What is an alternative in Feijoada to smoked ham or beef?

While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?