Is there a temperature ham isn’t good?
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
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?
Cold, use the leftovers to make ham salad,
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.
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...
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...
warm ham
warm 'tater salad
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! 😉👍
I’ve yet to meet a ham I didn’t like.
Ham & eggs - warm
Ham sandwich - either way
Bacon - COOKED not taking a chance on Trichinosis
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.
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.
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.
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.
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.😉😂😂
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.
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*.
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
Depends on sandwiches cold, warm on a plate with sides or in a pot of beans.
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..
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.
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
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.
Cold on my sandwich, hot on my plate at breakfast or dinner.
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.
WARMED in an oven or slow cooker. Never baked and dry.
I like ham warmed up in a skillet.
Warm when made into a sandwich on fresh bread or buns with butter. Cold ham with mayo on regular bread.
The correct answer to your question is yes..... just yes
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.