Blackie Posted March 4, 2010 Share Posted March 4, 2010 Yeah my dad had this Ham in the coat closet for years........ I am not far from Smithfield VA where this ham came from... So before I say what happened to this particular Ham......... How do you revive said Ham to be eaten ? Link to comment Share on other sites More sharing options...
Dub-T-123 Posted March 4, 2010 Share Posted March 4, 2010 LOL!! This thread title is classic. Link to comment Share on other sites More sharing options...
Rocky4 Posted March 4, 2010 Share Posted March 4, 2010 Hot liver in a bag Link to comment Share on other sites More sharing options...
GIANTRobOT420 Posted March 4, 2010 Share Posted March 4, 2010 pop it on the Foreman Grill Link to comment Share on other sites More sharing options...
Blackie Posted March 4, 2010 Author Share Posted March 4, 2010 The sack said to scrape off any mold and that it is normal.........then maybe something about soaking it.............. Link to comment Share on other sites More sharing options...
swleary Posted March 4, 2010 Share Posted March 4, 2010 um Blackie...throw it out....mold is bad ...don't go by what the label says or you will probably end up sick or worse yet..die lol Link to comment Share on other sites More sharing options...
GIANTRobOT420 Posted March 4, 2010 Share Posted March 4, 2010 um Blackie...throw it out....mold is bad ...don't go by what the label says or you will probably end up sick or worse yet..die lol Not if your curing meat . Link to comment Share on other sites More sharing options...
Blackie Posted March 4, 2010 Author Share Posted March 4, 2010 nah this is how this type Ham is...........where is Milod I bet he knows about Hams Link to comment Share on other sites More sharing options...
Silenced Fred Posted March 4, 2010 Share Posted March 4, 2010 nah this is how this type Ham is...........where is Milod I bet he knows about Hams Ham radio And if I am right... I am 17... Link to comment Share on other sites More sharing options...
swleary Posted March 4, 2010 Share Posted March 4, 2010 oh ok now I know what Blackie is talking about lmao Link to comment Share on other sites More sharing options...
Blackie Posted March 4, 2010 Author Share Posted March 4, 2010 No an actual piece of a Pig .........salt cured I would believe.........although smoking is als used or part of the process........... Yall have never seen a ham hanging in front of a shop in burlap........ Link to comment Share on other sites More sharing options...
Bowdiddley Posted March 4, 2010 Share Posted March 4, 2010 Blackie I used to watch my gramps remove the burlap from his hams that had hung for long periods and he would wipe it down with hot water and then take a rag with vinegar and wipe it down then just scrape/cut off the outer layer. He would use a filet knife so he could cut just enough and not waste any. You may want to take a pic to post here when you unwrap it so these city boys will know what they look like. Link to comment Share on other sites More sharing options...
Blackie Posted March 4, 2010 Author Share Posted March 4, 2010 OK this one is similar : Requires no refrigeration prior to cooking. For peak flavor, prepare within 3-4 months of purchase. Store by hanging in cool, dry place. If stored longer, ham will continue to dry and become more intensely flavored. Preparation: Mold on skin of an aged ham is natural and harmless. Remove by washing with hot water and stiff brush. (If necessary, remove portion of hock so ham fits into cooking vessel.) Prior to cooking your Wigwam ham, soaking is essential. Soak ham overnight in water to remove salt. Then, wash with warm water and stiff brush to remove mold and pepper. Link to comment Share on other sites More sharing options...
Harrybob Posted March 4, 2010 Share Posted March 4, 2010 Pics of moldy ham? Link to comment Share on other sites More sharing options...
ShredAstaire Posted March 4, 2010 Share Posted March 4, 2010 I love this thread. Link to comment Share on other sites More sharing options...
Californiaman Posted March 4, 2010 Share Posted March 4, 2010 I love me some aged, cured ham. Can you say "Prosciutto." Link to comment Share on other sites More sharing options...
Lowdown Posted March 5, 2010 Share Posted March 5, 2010 Link to comment Share on other sites More sharing options...
freak show Posted March 5, 2010 Share Posted March 5, 2010 Put it back in the closet for a special occasion. It'll just keep getting "better and better"... Link to comment Share on other sites More sharing options...
RichCI Posted March 5, 2010 Share Posted March 5, 2010 ...salt cured I would believe.........although smoking is als used or part of the process........... If it is salt cured, at least part of what you want to do is soak it in a bucket of water for a day or two to draw out some of the salt. Link to comment Share on other sites More sharing options...
Big Bill Posted March 5, 2010 Share Posted March 5, 2010 Blackie, you need your own Reality TV Show. You must hire some representation and start talking to some suits at HBO. I know I would be an avid viewer. Link to comment Share on other sites More sharing options...
DanvillRob Posted March 5, 2010 Share Posted March 5, 2010 Ham radio And if I am right... I am 17... So how old are you if you're wrong? Link to comment Share on other sites More sharing options...
stevef Posted March 5, 2010 Share Posted March 5, 2010 Slice thin with either brown mustard or mayo Link to comment Share on other sites More sharing options...
LPguitarman Posted March 5, 2010 Share Posted March 5, 2010 Slice thin with either brown mustard or mayo Who would even think you could eat something like that with mold on it. I guess I'm a city boy 'cause that would be in the dumpster at my house. Link to comment Share on other sites More sharing options...
matiac Posted March 5, 2010 Share Posted March 5, 2010 I love me some aged' date=' cured ham. Can you say "Prosciutto."[/quote'] Living in a predominately Italian community I can tell you there is a huge difference between ham and prosciutto (pronounced proshootoh) Ham is smoked, prosciutto is not Ham is salt cured, prosciutto is spice cured, and initially raw. We have a local sausage here called "soupy" that's also initially raw, and it too is cured with spices, and soaked in olive oil for the entire curing process (up to 4 months). No, there is a diference between the two... Link to comment Share on other sites More sharing options...
Bowdiddley Posted March 5, 2010 Share Posted March 5, 2010 Actualy I think prosciutto is made both ways. Some are made with salt and some are made from nitrate curing. http://en.wikipedia.org/wiki/Prosciutto Link to comment Share on other sites More sharing options...
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