Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
I usually have enough to freeze, along with the bone, after we get sick of it. Always nice to find some while spelunking in the freezer for later soups, salads, etc.
I usually have enough to freeze, along with the bone, after we get sick of it. Always nice to find some while spelunking in the freezer for later soups, salads, etc.
I also think it gets mushy and watery after freezing and thawing.Don't you find the texture gets funny when you freeze it? I do. I find it kind of watery. I wouldn't want that in a salad or on a sandwich.
It's fine in soups and such, ground for salads, and yes, we have slices for sammiches. I freeze some Honeybaked or other spiral cut pieces all the time. It helps to use the Foodsaver. No discernable difference noted! A drier type of ham probably is better than a wetter ham for defrosted slices. I'm sure the ice crystals do something to the cellular structure, but for us, it tastes fine.
taxlady said:I betcha it's the Foodsaver that makes the difference. The moisture doesn't get a chance to evaporate into the freezer bag/container.
buckytom said:man, i'm getting hungry for ham.
I have a big ol' spiral cut sitting in the fridge, calling my name. Must...resist...
PrincessFiona60 said:Ham doesn't whisper, it screams...
buckytom said:eat me, eat me. i'm so lonely and tasty. i'll just go bad if you don't and have to be thrown away...
Ham doesn't whisper, it screams...