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You can buy a ham bone at Honeybaked ... if you are willing to spend more for the bone than you can buy an entire ham at Kroger's. It is just not a good deal.
I sell thousands of smoked ham hocks(cheap) to the old French ladies....they make pea soup..
I sell thousands of smoked ham hocks(cheap) to the old French ladies....they make pea soup..
I no longer buy ham hocks as very few of them contain any meat on them anymore. I only purchase smoked neck bones - when I can find them - for a fraction of the cost However, even that costs more than the purchase of the entire ham when the latter is on sale.
You can buy a ham bone at Honeybaked ... if you are willing to spend more for the bone than you can buy an entire ham at Kroger's. It is just not a good deal.
EVERYTHING at Honeybaked is overpriced. The spiral honey hand at Costco are cheaper and just as good (we think they are better).
You definitely should not freeze deli thin slices. They become shredded when thawed. Ham needs to be packaged tightly with the juices in tact. Dry ham will come out become even drier and flavorless if kept in freezer too long.
I was given a huge, spiral-cut ham. I only eat it ham now and then, but I definitely want the bone for soup. I was think of cutting it into smaller portions and putting each one into a gallon-size freezer bag. Also, this ham is very salty. Is there a way to reduce the saltiness? Thanks.
... in ginger ale to reduce the saltiness. Precooked ("raw" hams are a rarity) and smoked hams can be frozen indefinitely so long as air is reduced or eliminated in the freezer container. Plastic wrap IS NOT a vapor barrier but combined with aluminum foil is a better method. Modern refrigerator constantly circulate air and thus dry out poorly wrapped foods. Better to couple plastic wrap with foil and a thick plastic container to "keep" the ham longer. I carve it into chucks to fit the containers to further eliminate air invasion. I find spiral cut ham to be much dryer and less favor-full then ham "on the bone."
I was given a huge, spiral-cut ham. I only eat it ham now and then, but I definitely want the bone for soup. I was think of cutting it into smaller portions and putting each one into a gallon-size freezer bag. Also, this ham is very salty. Is there a way to reduce the saltiness? Thanks.
I froze it all the time when I ran a cafe. It was fine for a few weeks even when it was sliced. Not sure how well it would keep longer than that.
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My mother poached salty ham ...
