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OP
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DON’T BE TOO PROUD OF THIS TECHNOLOGICAL TERROR YOU’VE CONSTRUCTED. THE ABILITY TO DESTROY A PLANET IS INSIGNIFICANT NEXT TO THE POWER OF THE FORCE.
- Darth Vader
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Campfire Ranger
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Campfire Ranger
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What fresh Hell is this?
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"The Church can and should help modern society by tirelessly insisting that the work of women in the home be recognized and respected by all in its irreplaceable value." Apostolic Exhortation On The Family, Pope John Paul II
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Campfire Ranger
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Campfire Ranger
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Is there a temperature ham isn’t good?
MAGA
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Campfire Regular
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Is there a temperature ham isn’t good? If you were around my grandmother when she cooked, you would not ask that... LOL Many hams went to ham heaven, dried out and inedible
DON’T BE TOO PROUD OF THIS TECHNOLOGICAL TERROR YOU’VE CONSTRUCTED. THE ABILITY TO DESTROY A PLANET IS INSIGNIFICANT NEXT TO THE POWER OF THE FORCE.
- Darth Vader
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Campfire Ranger
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Campfire Ranger
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Is there a temperature ham isn’t good? If you were around my grandmother when she cooked, you would not ask that... LOL Many hams went to ham heaven, dried out and inedible Isn’t that what gravy’s for?
MAGA
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Campfire Ranger
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Campfire Ranger
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Cold, use the leftovers to make ham salad,
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Is there a temperature ham isn’t good? If you were around my grandmother when she cooked, you would not ask that... LOL Many hams went to ham heaven, dried out and inedible My last G/F did the same thing. She would totally ruin any pork dish. I tried to explain ham was fully cooked and just needed heated up. Other than pork, she was a good cook. She would fry up a ham steak, and keep cooking and flipping until it was like shoe leather. I think it's an old lady thing.
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Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2005
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yes. Either. Which brings up bacon. Warm or cold. Bacon and ham are the same thing but when I eat bacon out of the package everyone gets weird and says its raw bla bla bla. Bacon is cured just like ham. We did it all the time here butchering and may do it again some day...
We can keep Larry Root and all his idiotic blabber and user names on here, but we can't get Ralph back..... Whiskey Tango Foxtrot, over....
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Campfire Regular
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Is there a temperature ham isn’t good? If you were around my grandmother when she cooked, you would not ask that... LOL Many hams went to ham heaven, dried out and inedible Isn’t that what gravy’s for? Gravy, ketchup, mustard, ranch, not enough condiments in the fridge...
DON’T BE TOO PROUD OF THIS TECHNOLOGICAL TERROR YOU’VE CONSTRUCTED. THE ABILITY TO DESTROY A PLANET IS INSIGNIFICANT NEXT TO THE POWER OF THE FORCE.
- Darth Vader
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NRA-Benefactor TSRA-Life
"It's a terrible thing when governments send their young men to kill each other." Charles Byrne,WW2 Vet. On the day Desert Storm began.
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2001
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warm ham warm 'tater salad
T R U M P W O N !
U L T R A M A G A !
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Campfire Tracker
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Campfire Tracker
Joined: Dec 2021
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Cold on a sandwich.....or hot. Depends on what my taste buds want. Ham steak fried in a cast iron skillet is awesome. Cubed up ham, fried in a skillet and made into a ham, cheese, asparagus, onion omelet is even awesomer! 😉👍
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Campfire Ranger
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Campfire Ranger
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I’ve yet to meet a ham I didn’t like.
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Campfire Outfitter
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Ham & eggs - warm
Ham sandwich - either way
Bacon - COOKED not taking a chance on Trichinosis
~Molɔ̀ːn Labé Skýla~
“Fear thou not; for I am with thee: be not dismayed; for I am thy God: I will strengthen thee; yea, I will help thee; yea, I will uphold thee with the right hand of my righteousness.” ISAIAH 41:10
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Campfire Ranger
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Campfire Ranger
Joined: Nov 2013
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Regrettably, since I’m low-carbing it, some of the best ham combos are out; all sandwiches, a real tragedy, and also a big ol’ slab, or several, of cold baked ham with a big pile of potato salad with a lot of eggs in it. I’m left with ham ‘n eggs, ham ‘n egg salad, ham cooked with various veggies, and ham ‘n ham. Just had in fact, a bowl of turnip greens pulled from the garden (over-wintered) with some thin-sliced baked ham with a little ACV.
We discovered that if you plant turnips in the fall, they overwinter well and produce really tender greens for quite some time in the Spring if you keep cutting them off. Just a small patch provides quite a lot every few days.
What fresh Hell is this?
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Campfire Oracle
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Campfire Oracle
Joined: Jan 2016
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Ecc 10:2 The heart of the wise inclines to the right, but that of a fool to the left.
A Nation which leaves God behind is soon left behind.
"The Lord never asked anyone to be a tax collector, lowyer, or Redskins fan".
I Dindo Nuffin
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Hot or cold, ham is just fine. We prefer the Fricke’s brand. I bake it per directions; 12 minutes per pound at 325*. Wrapped in foil, covered with brown sugar and fruit juice- pineapple, orange, apple, Dr Pepper, Coke or Root Beer. Sides are usually baked beans , tater salad. Make ham sandwiches from leftovers or ham salad. He’ll, I couldn’t be no Muslim- pork is too good so many ways.
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I've never really cared about the temperature of my food; If it's good, and it isn't frozen... I'll eat it. I'm the guy on the jobsite eating homemade meatloaf cold while another is nuking top ramen.
"Social order at the expense of Liberty is hardly a bargain” de Sade "He who'll not reason is a Bigot, he who cannot is a Fool, and he who dares not is a Slave."SirWilliamDrummond
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There is a restaurant not far from downtown Detroit on Michigan Avenue called Mike's Ham Place. Sliced right off the bone served warm any way you want it. On an Onion Roll or Rye bread for me with mustard only. Also, best split pea soup I have ever had.
Honey Baked Spiral Sliced Ham ain't too bad either.
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Campfire Ranger
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Campfire Ranger
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Is there a temperature ham isn’t good? If you were around my grandmother when she cooked, you would not ask that... LOL Many hams went to ham heaven, dried out and inedible My sister used to bake the Easter ham a day early. Then pit it in the oven at 930 before church. It was really goooooood at o'clock! One year she did that with half a spiral sliced one. I'm not a fan of them, and that one was truly special! Looking forward to Sunday. My wife is trying a new green bean dish.😉😂😂
Parents who say they have good kids..Usually don't!
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Campfire Tracker
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Campfire Tracker
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You get out of life what you are willing to accept. If you ain't happy, do something about it!
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Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
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yes. Either. Which brings up bacon. Warm or cold. Bacon and ham are the same thing but when I eat bacon out of the package everyone gets weird and says its raw bla bla bla. Bacon is cured just like ham. We did it all the time here butchering and may do it again some day... Bacon and ham are not the same thing. Both are from a hog, that’s it. Almost all hams are “fully cooked”. There is pre-cooked bacon, but most bacon actually is raw. You do you, but too much risk for me to eat uncooked bacon. Beside, cooked bacon tastes better.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 34,290 Likes: 6 |
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
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yes. Either. Which brings up bacon. Warm or cold. Bacon and ham are the same thing but when I eat bacon out of the package everyone gets weird and says its raw bla bla bla. Bacon is cured just like ham. We did it all the time here butchering and may do it again some day... Bacon and ham are not the same thing. Both are from a hog, that’s it. Almost all hams are “fully cooked”. There is pre-cooked bacon, but most bacon actually is raw. You do you, but too much risk for me to eat uncooked bacon. Beside, cooked bacon tastes better. Both are cured in salt, sugar, cure (sodium nitrite) then smoked. Ham is usually smoked(cooked) to an internal temp of 152-155* , it is then considered fully cooked. Unless you are talking something like a Country Ham that is dry cured, different process. Bacon is often cold smoked to a temp of about 125* ( raw), chilled then sliced. Some people when making their own bacon will smoke cook it to an internal temp if 152-155* which technically is fully cooked, but looks and feels raw. I bring mine to 125*.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
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Campfire Regular
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Obviously when "ham?" is the question the correct response is "yes", lest ye be ja oomuslimfaqqot. Lots of options. My favorites: -corn and mayo / similar - clove, sweet, and cinnamon -straight cure -potato soup
all seared to our liking
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Campfire Outfitter
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Campfire Outfitter
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Campfire Tracker
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Depends on sandwiches cold, warm on a plate with sides or in a pot of beans.
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Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2005
Posts: 57,494 |
Ham & eggs - warm
Ham sandwich - either way
Bacon - COOKED not taking a chance on Trichinosis Then you take that chance every time you eat ham cold and not cooked....Bacon is cured just like ham..
We can keep Larry Root and all his idiotic blabber and user names on here, but we can't get Ralph back..... Whiskey Tango Foxtrot, over....
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Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2005
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yes. Either. Which brings up bacon. Warm or cold. Bacon and ham are the same thing but when I eat bacon out of the package everyone gets weird and says its raw bla bla bla. Bacon is cured just like ham. We did it all the time here butchering and may do it again some day... Bacon and ham are not the same thing. Both are from a hog, that’s it. Almost all hams are “fully cooked”. There is pre-cooked bacon, but most bacon actually is raw. You do you, but too much risk for me to eat uncooked bacon. Beside, cooked bacon tastes better. Both are cured in salt, sugar, cure (sodium nitrite) then smoked. Ham is usually smoked(cooked) to an internal temp of 152-155* , it is then considered fully cooked. Unless you are talking something like a Country Ham that is dry cured, different process. Bacon is often cold smoked to a temp of about 125* ( raw), chilled then sliced. Some people when making their own bacon will smoke cook it to an internal temp if 152-155* which technically is fully cooked, but looks and feels raw. I bring mine to 125*. The cures used in bacon these days render it just as safe as ham. Factor in we have cured bacon the same way as ham for as long as I've been here, going on 60 years and I know of ZERO issues with either done that way. We have never run ham up to those temps. Or sausage etc... Try dry sausage. Or jerky. These days the commercial folks run it all up to temps where its nasty. But in the end "raw" bacon will not harm you. I prefer it raw or barely cooked over re killing it into shoe leather.
We can keep Larry Root and all his idiotic blabber and user names on here, but we can't get Ralph back..... Whiskey Tango Foxtrot, over....
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Joined: Jun 2004
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 34,290 Likes: 6 |
yes. Either. Which brings up bacon. Warm or cold. Bacon and ham are the same thing but when I eat bacon out of the package everyone gets weird and says its raw bla bla bla. Bacon is cured just like ham. We did it all the time here butchering and may do it again some day... Bacon and ham are not the same thing. Both are from a hog, that’s it. Almost all hams are “fully cooked”. There is pre-cooked bacon, but most bacon actually is raw. You do you, but too much risk for me to eat uncooked bacon. Beside, cooked bacon tastes better. Both are cured in salt, sugar, cure (sodium nitrite) then smoked. Ham is usually smoked(cooked) to an internal temp of 152-155* , it is then considered fully cooked. Unless you are talking something like a Country Ham that is dry cured, different process. Bacon is often cold smoked to a temp of about 125* ( raw), chilled then sliced. Some people when making their own bacon will smoke cook it to an internal temp if 152-155* which technically is fully cooked, but looks and feels raw. I bring mine to 125*. The cures used in bacon these days render it just as safe as ham. Factor in we have cured bacon the same way as ham for as long as I've been here, going on 60 years and I know of ZERO issues with either done that way. We have never run ham up to those temps. Or sausage etc... Try dry sausage. Or jerky. These days the commercial folks run it all up to temps where its nasty. But in the end "raw" bacon will not harm you. I prefer it raw or barely cooked over re killing it into shoe leather. I’m not arguing with you, I’m just posting what the different is according to the USDA. For Ham to Labeled “Fully Cooked” “Ready to Eat” it has to be brought up to a certain temp. That has changed over the years, the USDA used to list pork at 165*, now it is 145*. I have never seen bacon listed as “fully cooked” “Ready to Eat”. YMMV
Last edited by steve4102; 03/29/24.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
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Campfire Member
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Campfire Member
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Campfire Tracker
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Campfire Ranger
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Campfire Ranger
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The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
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Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2005
Posts: 57,494 |
yes. Either. Which brings up bacon. Warm or cold. Bacon and ham are the same thing but when I eat bacon out of the package everyone gets weird and says its raw bla bla bla. Bacon is cured just like ham. We did it all the time here butchering and may do it again some day... Bacon and ham are not the same thing. Both are from a hog, that’s it. Almost all hams are “fully cooked”. There is pre-cooked bacon, but most bacon actually is raw. You do you, but too much risk for me to eat uncooked bacon. Beside, cooked bacon tastes better. Both are cured in salt, sugar, cure (sodium nitrite) then smoked. Ham is usually smoked(cooked) to an internal temp of 152-155* , it is then considered fully cooked. Unless you are talking something like a Country Ham that is dry cured, different process. Bacon is often cold smoked to a temp of about 125* ( raw), chilled then sliced. Some people when making their own bacon will smoke cook it to an internal temp if 152-155* which technically is fully cooked, but looks and feels raw. I bring mine to 125*. The cures used in bacon these days render it just as safe as ham. Factor in we have cured bacon the same way as ham for as long as I've been here, going on 60 years and I know of ZERO issues with either done that way. We have never run ham up to those temps. Or sausage etc... Try dry sausage. Or jerky. These days the commercial folks run it all up to temps where its nasty. But in the end "raw" bacon will not harm you. I prefer it raw or barely cooked over re killing it into shoe leather. I’m not arguing with you, I’m just posting what the different is according to the USDA. For Ham to Labeled “Fully Cooked” “Ready to Eat” it has to be brought up to a certain temp. That has changed over the years, the USDA used to list pork at 165*, now it is 145*. I have never seen bacon listed as “fully cooked” “Ready to Eat”. YMMV USDA LMAO. Everyone has to do them. My great grandparents came before the civil war. Maybe it was great great. They brought recipes from Germany and Czech. They had no deer. Very little beef. Lots of pork was raised. That pork never saw any of those temps in sausage. It was cold smoked and dried or put into lard. I am sure someone had some issues somewhere. None of that was in our history. Bacon was never heat cooked. I"ve eaten raw bacon as long as I can remember. That bacon is done the same way we did ham for years and years. I would be more suspect of sausage stored in lard with no refrigeration than I ever would be worried about eating "raw" refrigerated bacon. YMMV.
Last edited by rost495; 03/29/24. Reason: addition
We can keep Larry Root and all his idiotic blabber and user names on here, but we can't get Ralph back..... Whiskey Tango Foxtrot, over....
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Posts: 59,174 Likes: 3
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2001
Posts: 59,174 Likes: 3 |
Ex- USN (SS) '66-'69 Pro-Constitution. LET'S GO BRANDON!!!
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Campfire Tracker
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Campfire Tracker
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Cold on my sandwich, hot on my plate at breakfast or dinner.
Fight fire, save lives, laugh in the face of danger.
Stupid always finds a way.
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Joined: Jun 2004
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 34,290 Likes: 6 |
yes. Either. Which brings up bacon. Warm or cold. Bacon and ham are the same thing but when I eat bacon out of the package everyone gets weird and says its raw bla bla bla. Bacon is cured just like ham. We did it all the time here butchering and may do it again some day... Bacon and ham are not the same thing. Both are from a hog, that’s it. Almost all hams are “fully cooked”. There is pre-cooked bacon, but most bacon actually is raw. You do you, but too much risk for me to eat uncooked bacon. Beside, cooked bacon tastes better. Both are cured in salt, sugar, cure (sodium nitrite) then smoked. Ham is usually smoked(cooked) to an internal temp of 152-155* , it is then considered fully cooked. Unless you are talking something like a Country Ham that is dry cured, different process. Bacon is often cold smoked to a temp of about 125* ( raw), chilled then sliced. Some people when making their own bacon will smoke cook it to an internal temp if 152-155* which technically is fully cooked, but looks and feels raw. I bring mine to 125*. The cures used in bacon these days render it just as safe as ham. Factor in we have cured bacon the same way as ham for as long as I've been here, going on 60 years and I know of ZERO issues with either done that way. We have never run ham up to those temps. Or sausage etc... Try dry sausage. Or jerky. These days the commercial folks run it all up to temps where its nasty. But in the end "raw" bacon will not harm you. I prefer it raw or barely cooked over re killing it into shoe leather. I’m not arguing with you, I’m just posting what the different is according to the USDA. For Ham to Labeled “Fully Cooked” “Ready to Eat” it has to be brought up to a certain temp. That has changed over the years, the USDA used to list pork at 165*, now it is 145*. I have never seen bacon listed as “fully cooked” “Ready to Eat”. YMMV USDA LMAO. Everyone has to do them. My great grandparents came before the civil war. Maybe it was great great. They brought recipes from Germany and Czech. They had no deer. Very little beef. Lots of pork was raised. That pork never saw any of those temps in sausage. It was cold smoked and dried or put into lard. I am sure someone had some issues somewhere. None of that was in our history. Bacon was never heat cooked. I"ve eaten raw bacon as long as I can remember. That bacon is done the same way we did ham for years and years. I would be more suspect of sausage stored in lard with no refrigeration than I ever would be worried about eating "raw" refrigerated bacon. YMMV. Do you sell your cured, smoked meats at a retail outlet, or do you just use them for home use. The guys here are talking "store bought" , stay on topic, or not.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
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WARMED in an oven or slow cooker. Never baked and dry.
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Campfire Tracker
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Campfire Tracker
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I like ham warmed up in a skillet.
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Campfire Tracker
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Campfire Tracker
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Warm when made into a sandwich on fresh bread or buns with butter. Cold ham with mayo on regular bread.
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The correct answer to your question is yes..... just yes
Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same... President Ronald Reagan
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Z
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Warm. I love a ham and pretzel roll sandwich at lunch and I'll throw it in the microwave for 30 seconds before putting mustard on it and eating it.
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