Freezing Ham


17th Dec 2011
9:44am

We didn't want to get a ham for Xmas this year as I find its too much for two people & I dont have much luck with freezing it.However last night at the RSL a friend came up & gave us some raffle tickets for Xmas.Next thing we are the owners of a monsterous leg ham that must have come off a very big animal.We though to maybe cut it into hunks & freeze some of it down for Easter when we will have visitors.When I have tried before to freeze ham ,it always goes salty & watery.

Has anyone got a foolproof way to do it please.

Help !!!

Merry Xmas all. 

 

 

clay
avater
2nd Apr 2012
1:48pm

Thats an interesting comment you have made about smoked meats and one that I did not know about

Can you point me to extra reading on the subject ......As a Nation we eat big quantities of smoked meats .......expecially ham

Aaron
avater
2nd Apr 2012
7:52pm

Clay - The smoking of meat generates nitrates, nitrites, nitrosamines, PAH's and other nasty products that are known to be carcinogenic. Levels of added nitrates and nitrates (as preservatives) have been dropped since the mid-1970's, and it is now compulsory to add ascorbic acid as a preservative, as it has been found to inhibit nitrosamine formation.

Google "carcinogens in smoked meat" and you'll get plenty of results, including many American University studies that show consumption of smoked meats over a long period of time leads to increased levels of some types of cancer, and particularly bowel cancer. It has been found that workers in meat smoking plants have elevated levels of cancers.

I have never forgotten an old mates episode as regards how careful one must be with cooking and smoking. My mate was the Shire Foreman, and the country Shire was 120 kms from East to West, with the town situated on the Western boundary. The shire crews would travel out long distances, and camp out, to work in the Eastern areas.

Reg often took sandwiches for lunch  when he went to check on the work crews. The blokes often made a fire and cooked something on it for lunch. One day, Reg toasted his sandwiches on the fire. The fire was just getting going when he chucked the sandwiches on to toast, and it was still pretty smokey.

A couple of hours later, Reg started developing stomach pain severe enough to make him double up in agony. The blokes rushed him into hospital, where the old Doc was puzzled, but very thorough in his examination. He decided it was food poisoning, and started quizzing Reg.

"What did you have for lunch?" "Sandwiches". "Were the contents fresh?" "Yep, made 'em myself that morning". "Did you cook or toast them at all?" "Yep, toasted them over an open fire." "Did you, by any chance, throw POISON bushes (Gastrolobium) on the fire?" "As a matter of fact, I think I did!"

 

The Doc said - "Ah-hah! You've poisoned yourself with the smoke from the Gastrolobium bushes! You do know the leaves contain organic cyanide compounds, virtually identical to 1080 poison, don't you?

Reg said - "Yes, I did. As a farmer, I knew poison bushes were deadly to stock, but I never knew you could poison yourself with smoke from the poison bush!"

The Doc said - "You most certainly can! You can kill yourself very quickly in this manner!". Reg was treated for the poisoning and made a full recovery. Perhaps it was coincidence, or perhaps it was Reg's lifestyle, but he died agonisingly from stomach cancer, in his mid-70's.

Davey
avater
2nd Apr 2012
3:12pm

You are all making up fairy stories and don't know what you talking about.

The problem with smoked meats is that are NOT smoked but soaked in flavoured/coloured  fluids to flavour the meats as if they were smoked.

Freezing cooked meats does alow you to keep them longer but the ice crystals formed breaks down the texture of the product thus the thawed meat is WET and MUSHY.

Meats can be found that are properly smoked but are usually expensive compared to supermarket products but will keep longer as they are dry and sealed by smoking.

When in doubt throw it out.

clay
avater
2nd Apr 2012
4:51pm

Well Davey you have made a big blunder here with your know it all statements ...........my mate is a butcher of high renoun and he SMOKES his hams and we buy them and will do so every time .........so there

The thawed meat is NOT wet and mushy ......lots of mistakes to your credit today old chap

 

Aaron
avater
2nd Apr 2012
7:26pm

Clay - We've all come across Daveys know-it-all sneering type, posing as the ultimate expert. There's any amount of companies advertising that their products are WOOD SMOKED for a certain amount of hours.

Check out - blackforestsmokehouse.com.au -  kaczanowski.com.au - dorsogna.com.au - the list of producers is endless, that advertise wood smoking is carried out on their ham curing processes.

If the ham producers are advertising this technique and not actually carrying it out, then I'm sure the ACCC would be interested, under Section 18 of the ACL.

clay
avater
2nd Apr 2012
8:49pm

Yes Aaron and thank you for your comments here ..........not only  are smoked hams a savoury of ours its interesting to see how a know it all like Davey gets into trouble .....

Davey
avater
2nd Apr 2012
8:50pm

Prove it......A life time in the trade makes me understand how you all being conned. You believe what you want to believe but I know the truth. This is Australia folks and the almighty dollar is king.

clay
avater
2nd Apr 2012
9:12pm

In Internet slang, a troll is someone who posts inflammatory,[2] extraneous, or off-topic messages in an online community, such as an online discussion forum, chat room, or blog, with the primary intent of provoking readers into an emotional response[3] or of otherwise disrupting normal on-topic discussion.[4]

 

Sounds like someone we know ..........

Webmaster Drew
avater
3rd Apr 2012
9:16am

Let's get this topic back on track. I was getting hungry just reading about smoked foods until the thread took a turn! All comments that were not appropriate have been removed. I don't want to see these type of comments again as they are beyond 'trolling' and something that can't keep happening on the forums.

Thanks,
Drew

Davey
avater
4th Apr 2012
12:02pm

http://www.robsukproduce.com.au/    You will be happy with man's products.

Davey was for the last 26 years of working life with the Victorian Health Department.

Aaron
avater
3rd Apr 2012
1:53pm

Drew, I'm not trying to be a scare merchant re smoked foods. However, you'll find that most health experts and doctors will advise against excessive consumption of smoked meats, as the long-term risks with the smoke carcinogens are still not entirely clear. As with everything, moderation is always a wise choice.

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