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Post by wildhorseluvr on Feb 2, 2023 15:31:52 GMT
I've seen a couple of really bad cases of food poisoning related to ham. The first involved about thirty prisoners, four transported by ambulance, twenty-six on a school bus. That was bad, but all recovered. The other case involved eight patients from a mental hospital. Two of them died from renal problems. In the first case, the cook had served ham for supper, then left the leftovers on the counter overnight (hey, it's smoked ham, right?) and served the ham for breakfast. In the second case, a kitchen worker was not monitoring the frig and served ham that had been over temp in the frig for several days. In both cases above, onset was within just a few hours after eating. You would tell that story after I ate some of my ham, LOL. I’m not one to take risks with food, generally if there’s any doubt whatsoever I just toss it. This was a lot of ham and I wasn’t sure exactly how rigid the sell/use by date was. Usually there’s some leeway there. (Fish or chicken I’d have tossed, regardless.) My fridge is so cold it frequently freezes meat and the ham had not been taken out even once, it was at that temp since I bought it.
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Post by wildhorseluvr on Feb 2, 2023 15:41:03 GMT
Thanks. I was thinking I might pick up a few packages of this since I have SPLIT PEA WITH HAM soup on the brain, plus for my ham/bean soups I like to make. Or ham and potato... Or ham and something else... Or just dive into a pile of ham baby!! bd I almost always buy bone-in ham because the bone makes such great tasting soups. Love all 3 of those soups. Not to mention any of those soups stretch one ham into many more meals. I like a lot of meals with ham. I just don’t like them consecutively. 😁 That’s what a freezer’s for.
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Post by Jolly on Feb 2, 2023 17:49:54 GMT
I've seen a couple of really bad cases of food poisoning related to ham. The first involved about thirty prisoners, four transported by ambulance, twenty-six on a school bus. That was bad, but all recovered. The other case involved eight patients from a mental hospital. Two of them died from renal problems. In the first case, the cook had served ham for supper, then left the leftovers on the counter overnight (hey, it's smoked ham, right?) and served the ham for breakfast. In the second case, a kitchen worker was not monitoring the frig and served ham that had been over temp in the frig for several days. In both cases above, onset was within just a few hours after eating. You would tell that story after I ate some of my ham, LOL. I’m not one to take risks with food, generally if there’s any doubt whatsoever I just toss it. This was a lot of ham and I wasn’t sure exactly how rigid the sell/use by date was. Usually there’s some leeway there. (Fish or chicken I’d have tossed, regardless.) My fridge is so cold it frequently freezes meat and the ham had not been taken out even once, it was at that temp since I bought it. Both stories involve ham stored at room temp or above. I think you're safe, especially for soup or a dish where things get hot enough.
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Post by wildhorseluvr on Feb 2, 2023 17:54:51 GMT
Thanks, Jolly. I was pretty sure this would be ok, but nice to have others confirm it. I’m pretty careful about food. I’d rather lose $100 in food than end up with food poisoning.
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Post by joebill on Feb 4, 2023 0:44:12 GMT
Pretty sure there is a difference between smoked ham and cured ham, but I might be wrong. We SMOKED a lot of pork after a long soak in brine with other stuff stirred in, like brown sugar and even a bit of (YIKES!) saltpeter, but they were left hanging in cheesecloth in the back porch in winter, same as a frige. NEVER failed to cook it before eating, though. Here is a long and ponderous discussion about cooking v curing, if you care to get involved; eatcuredmeat.com/does-cured-meat-need-to-be-cooked/#:~:text=Cured%20meats%20like%20dry%2Dcured,Cured%20Bacon%2C%20Salami%20and%20Salumi! Interesting point is that "corned beef" has nothing to do with corn. CORNING is a method of curing it....pretty sure no cooking involved. Of course, the Injuns preserved meat with smoke, but only used the smoke to hasten drying it out for jerky. Much to learn, but I don't know much of it, so READ!.....Joe
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Post by farmrbrown on Feb 4, 2023 1:18:27 GMT
I've seen a couple of really bad cases of food poisoning related to ham. The first involved about thirty prisoners, four transported by ambulance, twenty-six on a school bus. That was bad, but all recovered. The other case involved eight patients from a mental hospital. Two of them died from renal problems. In the first case, the cook had served ham for supper, then left the leftovers on the counter overnight (hey, it's smoked ham, right?) and served the ham for breakfast. In the second case, a kitchen worker was not monitoring the frig and served ham that had been over temp in the frig for several days. In both cases above, onset was within just a few hours after eating. LOL, that's why I said pork and fish deserve the most caution. Fortunately I learn quickly! Thanks again, Mom.
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Post by farmrbrown on Feb 4, 2023 1:19:32 GMT
Thanks, Jolly . I was pretty sure this would be ok, but nice to have others confirm it. I’m pretty careful about food. I’d rather lose $100 in food than end up with food poisoning. Awww, don't worry. This too will pass.
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Post by themotherhen on Feb 4, 2023 8:40:18 GMT
Thanks, Jolly . I was pretty sure this would be ok, but nice to have others confirm it. I’m pretty careful about food. I’d rather lose $100 in food than end up with food poisoning. Awww, don't worry. This too will pass. Probably quickly 😉
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Post by Tim Horton on Feb 25, 2023 23:09:11 GMT
I recently opened a ham shaped can of no name ham.. Other than looking more like loose square can lunch meat it worked well in several dishes and in stuffed wraps.. This stored in the basement cool, dark, dry cold room and close to a year after ....best use date...
I have to suspect the sickness issues people have shared were from bad handling practices as much as the product....
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Post by Ozarks Tom on Feb 25, 2023 23:43:47 GMT
Tim Horton, Yup, I'm thinking unless a can/jar has somehow transferred air into it during storage, it's not much different from the day it was packaged. I mean, does a meat all of a sudden start growing bacteria after a certain length of time? "Best By" dates are put on labels to encourage people to throw out perfectly fine food, and buy replacements.
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Post by BrewDaddy on Feb 26, 2023 0:00:20 GMT
I stock up on those DAK style canned hams when I can. I just don't find affordable ham at the store the last few years anyway and the canned version works out great for me.
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Post by wildhorseluvr on Feb 26, 2023 0:14:18 GMT
I much prefer fresh hams and was able to get a decent price on some. But the canned hams last a long time and don’t take up space in your freezer. I pick up a few from time to time when they’re on sale to put into storage. Usually can find a decent price at BiMart, but seems like BiMart’s prices are really climbing lately.
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