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Does "smoked ham" mean its cooked?

X

Xpred

Senior member
If not, I may be screwed. I just ate 2 packages of the Hillshire Deli Select "smoked ham" type of hams. They were damned good, though. 😀
 
Originally posted by: Xpred
If not, I may be screwed. I just ate 2 packages of the Hillshire Deli Select "smoked ham" type of hams. They were damned good, though. 😀
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That wasn't ham! :Q

 
I doubt that ham was really smoked. I bet it was sloaked in some liquid smoke and then baked or boiled.

True smoking is using some type of wood chips and low heat to cook the meat.

Smoking
 
"Smoked ham" is a fellated byproduct of the hog neutering process.
 
canadian bacon = bacon that is 100% from canada = pig born in canada , eat 100% canadian grown food , kill by an canadian , processed by canadian factory and packaged and sent to a canadan supermarket!
 
Originally posted by: tuteja1986
canadian bacon = bacon that is 100% from canada = pig born in canada , eat 100% canadian grown food , kill by an canadian , processed by canadian factory and packaged and sent to a canadan supermarket!
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and its a circle.
 
Originally posted by: YoshiSato
Speaking of ham does anyone know the difference from bacon and canadian bacon?

I do 😎
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Of course, the big difference is that real bacon is absent on an Egg McMuffin.
 
Originally posted by: YoshiSato
Speaking of ham does anyone know the difference from bacon and canadian bacon?

I do 😎
Click to expand...

At lesat I know the diff between canadian bacon and bacon too 😎
 
There are two types of smoking: hot smoking and cold smoking.

Salmon and BBQ Pork are hotsmoked, where the food is kept in the same chamber as the fire which is creating the smoke. The food is slowly cooked.

Cold smoking is where the food is kept in a separate chamber, and the smoke is vented into the chamber with the meat, so it gets saturated with a low-temparature smoke.

Rasher-style bacon (normal bacon) is cold smoked, which is why it needs to be cooked.

Ham is usually hot-smoked, but I'm not sure if it ever reaches a high enough internal temparature to kill everything. It sure tastes better when cooked.

Edit: And all bets are off with fake-mostly-water-reformed-pork-product ham
 
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