Trresh Posted January 1, 2012 Share Posted January 1, 2012 My mom gave me the ham bone from Christmas last night. I'd like to cook it with northern beans but I'm afraid it's too old. She doesn't remember if it was smoked but is leaning toward it not being a smoked ham. Link to comment Share on other sites More sharing options...
Barb_ Posted January 1, 2012 Share Posted January 1, 2012 My mom gave me the ham bone from Christmas last night. I'd like to cook it with northern beans but I'm afraid it's too old. She doesn't remember if it was smoked but is leaning toward it not being a smoked ham. I have one too. I think it's going to go. Link to comment Share on other sites More sharing options...
********* Posted January 1, 2012 Share Posted January 1, 2012 Nope, a week's at least 2 days past my 'comfortable' zone. Link to comment Share on other sites More sharing options...
Hilltop Posted January 1, 2012 Share Posted January 1, 2012 I just realized mine in still in the refrigerator too.... I'm tossing it. Bummer. Link to comment Share on other sites More sharing options...
Trresh Posted January 1, 2012 Author Share Posted January 1, 2012 Well, shoot! I'll toss it, too. Link to comment Share on other sites More sharing options...
Barb_ Posted January 1, 2012 Share Posted January 1, 2012 Well, shoot! I'll toss it, too. I know, I was really looking forward to using it. We only do a ham once or twice a year. But I had tons to do in the three-four days after Christmas and forgot about it. Link to comment Share on other sites More sharing options...
Trresh Posted January 1, 2012 Author Share Posted January 1, 2012 Here's a chart put out by the USDA for ham storage. http://www.fsis.usda.gov/fact_sheets/Ham/index.asp#10 They say 3-5 days. Link to comment Share on other sites More sharing options...
plain jane Posted January 1, 2012 Share Posted January 1, 2012 Nope, I wouldn't. Taking a risk with food poisoning is not a good way to ring in the new year. :ack2: Bummer. I've had that happen before too. :( Link to comment Share on other sites More sharing options...
jhschool Posted January 1, 2012 Share Posted January 1, 2012 If you boil it for 1 hour at least, it should be fine. Link to comment Share on other sites More sharing options...
********* Posted January 1, 2012 Share Posted January 1, 2012 If you boil it for 1 hour at least, it should be fine. Don't mean to argue here, but boiling does NOT kill everything that might make you sick from old meat. Link to comment Share on other sites More sharing options...
mycalling Posted January 2, 2012 Share Posted January 2, 2012 Our dog is enjoying our leftover ham right now. He's so finicky of an eater, he wouldn't touch it if it was bad. Link to comment Share on other sites More sharing options...
Carol in Cal. Posted January 2, 2012 Share Posted January 2, 2012 Sure, if it smelled right (I have a very sensitive nose) and was not discolored. If it's starting to be marginal, boiling will take care of it, and if it's bad, I would be able to tell. Link to comment Share on other sites More sharing options...
MHowell Posted January 2, 2012 Share Posted January 2, 2012 http://chowhound.chow.com/topics/679343 http://answers.yahoo.com/question/index?qid=20110106133059AAppTtNhttp://answers.yahoo.com/question/index?qid=20110106133059AAppTtN I'd use it! Link to comment Share on other sites More sharing options...
Allearia Posted January 2, 2012 Share Posted January 2, 2012 Just used ours, it simmered on high in the crockpot then I put it in the pressure cooker at high for 6 minutes. If I get really sick I'll know not to do that again. Link to comment Share on other sites More sharing options...
ereks mom Posted January 2, 2012 Share Posted January 2, 2012 (edited) The remnants of our Christmas (HoneyBaked) ham is in the fridge, and I'll be using it to make soup tomorrow. According to the HoneyBaked Ham website: "In the refrigerator, the HoneyBaked Ham will stay fresh for 7 to 10 days." Edited January 2, 2012 by ereks mom Link to comment Share on other sites More sharing options...
jewellsmommy Posted January 2, 2012 Share Posted January 2, 2012 The likely hood is that you'll be okay. But, it is not just the bacteria that can be harmful. Once the bacteria have multiplied and you cook the product killing the bacteria, the bacteria produce toxins as they are killed. Those toxins will make you as sick (or sicker in some cases). It is bacteria/toxin roulette. :001_huh: Link to comment Share on other sites More sharing options...
Serenade Posted January 2, 2012 Share Posted January 2, 2012 I routinely eat refrigerated meat up to a week after it's been cooked, and I've never gotten sick -- I do this all the time. Recently my mom, who is a stoic German who grew up during and after the war, and doesn't waste a thing, lost a foil-wrapped piece of Christmas goose in her garage -- it must have fallen out of her car as she was unpacking. Um, she ate it after it had been in her garage THREE DAYS! Unrefrigerated, and it got into the low 60s during the day. Now, THAT I would have thrown away, without even thinking about it. Eek! But my mom, she ate it, and didn't even give it a second thought until she told me, and I shrieked at her about it. LOL! She didn't get sick, though. She's 73 and still kickin' strong. And not wasting one bit of food. I'm not kidding, she's picked stuff out of my trash before, that she didn't feel I should throw away. I'm wondering if she has built up immunities... Link to comment Share on other sites More sharing options...
Peter Shorteno Posted April 10, 2021 Share Posted April 10, 2021 I’ve been using a ham bone to make pork and beans going on to 50 years now. After enjoying a smoked Easter ham, I will make French Canadian pork and beans using the leftovers several days after Easter. I slow bake them for several hours and have never ever been sick. Link to comment Share on other sites More sharing options...
Miss Tick Posted April 10, 2021 Share Posted April 10, 2021 Another zombie thread uprising. Some of these posters i haven't seen in years, though. Too bad! 2 Link to comment Share on other sites More sharing options...
EKS Posted April 10, 2021 Share Posted April 10, 2021 I want to know more about the fifty year old ham bone. 4 Link to comment Share on other sites More sharing options...
Elizabeth T Posted June 8, 2022 Share Posted June 8, 2022 I have a fresh “bone in” half ham cooked and glazed for Christmas that I ordered from a local shop specializing in hams. It is not smoked. I picked it up on Christmas Eve 2021. It was well wrapped in Reynolds wrap and kept in the refrigerator continuously… Except taking it out for just a few minutes to slice ham… for 2 1/2, maybe three weeks. It continued to taste fresh and good. Then I wrapped it up in more foil and put it in the freezer. I took it out of the freezer and placed it in the refrigerator to thaw eight days ago to make ham and potato leek soup. I did not unwrap it. It was 90° for those few days, I just didn’t get a chance to make the soup. Here I Am eight days later getting ready to throw it out… I was not going to smell it first. Just throw it out. But at the last moment I decided to smell it and see it… just out of curiosity you understand. Well it is still so pink and still smells so fresh and good and sweet. I am usually overly cautious… Cannot bear the thought of food poisoning… I know how bad food poisoning is. But I wrapped it up very quickly and put it back in refrigerator… Just to think about it for a while. I have all the ingredients and the recipe ready to go. I’m thinking… in the end I will probably toss it. I honestly don’t even understand why we would hesitate to toss! Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted June 8, 2022 Share Posted June 8, 2022 (edited) 10 Year old ham bone. I mean, zombie thread! Edited June 8, 2022 by Jean in Newcastle 3 Link to comment Share on other sites More sharing options...
Dianthus Posted June 8, 2022 Share Posted June 8, 2022 Started reading posts, wondering why several people are eating hams in midsummer. 1 Link to comment Share on other sites More sharing options...
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