Text 21312, 55 rader
Skriven 2014-11-29 12:56:00 av cshenk
     Kommentar till en text av sarni615@gmail.com
Ärende: Re: Dubuque canned ham at Winco.
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sarni615@gmail.com wrote in rec.food.cooking:

> On Saturday, November 10, 2012 10:14:41 PM UTC-5, Julie Bove wrote:
> > I checked the brand today.  Looks rather large.
>
> Good canned hams are....NOT SPAM ! The ones that are perishable and
> found in the store refrigerator are actually better than the smoked
> hams and pork butts found in clear wrappers and nets with the bone
> in. Those are too salty, fatty, have a thick layer of gristle  around
> them and a big bone, making it hard to carve....and they are more
> expensive ! These good canned hams are a pure piece of cured ham
> meat, and are skinless, boneless, 97% fat-free  and never mushy or
> grey in color when cooked, like the shelf-stable ones that are way
> too over processed and are SPAM quality ham products. Their brands
> are Dak, Plumrose and Celebrity.  I am a big fan of the canned
> (perishable) ones like from the brands Armour, Hormel and Dubuque;
> (available in 3 lb. and 5 lb. sizes.) In fact, because they are
> salted, cured and contain preservatives, remain fresh and edible a
> full year after the expiration date ! You should rinse it well, score
> on top in an "X" pattern cross-hatch and glaze with a jarred good ham
> glaze. I add a little mustard, honey, soy sauce and white pepper to
> it and spread it generously all over the top and sides. Now bake at
> around 450 degrees until it becomes crispy around the sides and the
> glaze bubbles. I like it very well done and a bit charred ! It is a
> great buffet table favorite, sliced thin for sandwiches, or sliced
> thick as a cutlet-style piece of meat with potatoes. Placed in the
> refrigerator, it is even better cold in salads, antipastos,
> sandwiches and so on ! Not to mention, these hams feed a lot of
> people and are economical.....and absolutely delicious !

Humm!

I generally keep a shelf stable sort about but I never really thought
about the difference.  Definately have had Dak, not sure of Plumrose or
Celerity.  I don't use them as a baked ham though.  I use them as
chopped parts to add to other dishes such as a bean pot, or a Ham, Mac,
and Cheese sort of thing.

When I get a real ham, it's not in a can but often I need something
like 1/2 lb for a recipe (and the rest magically finds a home) so they
work for me in those situations.

BTW, have you ever tried a true fresh ham?  That means same cut but not
cured or smoked.  Sheldon is the only person besides me that I can
recall mentioning them.  The taste is not the same but they are fork
tender when cooked right.

  Carol



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