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Joined: Feb 2012
Posts: 830
Campfire Regular
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Campfire Regular
Joined: Feb 2012
Posts: 830 |
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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Joined: Jul 2007
Posts: 2,077 Likes: 3
Campfire Regular
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Campfire Regular
Joined: Jul 2007
Posts: 2,077 Likes: 3 |
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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Joined: Oct 2002
Posts: 3,728
Campfire Tracker
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Campfire Tracker
Joined: Oct 2002
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Joined: Nov 2022
Posts: 119 Likes: 1
Campfire Member
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Campfire Member
Joined: Nov 2022
Posts: 119 Likes: 1 |
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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Joined: Sep 2014
Posts: 21,962 Likes: 11
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,962 Likes: 11 |
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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Joined: Jun 2001
Posts: 4,283 Likes: 9
Campfire Tracker
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Campfire Tracker
Joined: Jun 2001
Posts: 4,283 Likes: 9 |
You get out of life what you are willing to accept. If you ain't happy, do something about it!
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Joined: Dec 2003
Posts: 86,343 Likes: 34
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,343 Likes: 34 |
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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Joined: Jun 2004
Posts: 34,361 Likes: 10
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 34,361 Likes: 10 |
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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Joined: Jun 2004
Posts: 34,361 Likes: 10
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 34,361 Likes: 10 |
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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Joined: May 2020
Posts: 612
Campfire Regular
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Campfire Regular
Joined: May 2020
Posts: 612 |
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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Joined: Apr 2011
Posts: 12,244 Likes: 12
Campfire Outfitter
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Campfire Outfitter
Joined: Apr 2011
Posts: 12,244 Likes: 12 |
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Joined: Feb 2021
Posts: 4,407 Likes: 4
Campfire Tracker
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Campfire Tracker
Joined: Feb 2021
Posts: 4,407 Likes: 4 |
Depends on sandwiches cold, warm on a plate with sides or in a pot of beans.
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Joined: Jan 2005
Posts: 57,494
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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Joined: Jan 2005
Posts: 57,494
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.
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
Posts: 34,361 Likes: 10
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 34,361 Likes: 10 |
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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Joined: Jan 2020
Posts: 161 Likes: 2
Campfire Member
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Campfire Member
Joined: Jan 2020
Posts: 161 Likes: 2 |
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Joined: Jul 2005
Posts: 6,904 Likes: 3
Campfire Tracker
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Campfire Tracker
Joined: Jul 2005
Posts: 6,904 Likes: 3 |
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Joined: Sep 2007
Posts: 16,755 Likes: 7
Campfire Ranger
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Campfire Ranger
Joined: Sep 2007
Posts: 16,755 Likes: 7 |
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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Joined: Jan 2005
Posts: 57,494
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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Joined: Jan 2001
Posts: 59,180 Likes: 3
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2001
Posts: 59,180 Likes: 3 |
Ex- USN (SS) '66-'69 Pro-Constitution. LET'S GO BRANDON!!!
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