Keep or toss? Unopened portion of half ham in cryovac packaging purchased from Costco

L

lisainla

Well-known member
with "Sell or Feeze By" date of February 15.

I've read on many sources that you can use 45-60 days beyond sell by date, which I am certainly not going to do, but would you use it or freeze it at this point or toss?

 
Certainly NOT toss it. If you aren't going to use it in the next week freeze it.

 
Those hams are cured AND cooked and sealed. I think you can keep it for a couple

of weeks easily.

 
Thanks all! Now I need to come up with leftover ideas for the remainder onceI

we have a round of slices for dinner.

I originally bought it for guests at Thanksgiving who ended up backing out at the last minute, so it got dropped from the menu.

 
Make a big pea or lentil soup with the leftover ham and a smoked ham hock

or smoked neck bones. If you use the neck bones be sure to tie them up in a cheese cloth first or the small pieces will be hard to remove from the soup.
Another favorite is ham salad. Or you could make some mac and cheese with ham.

 
We are only two so when I have made a ham I have found I can slice a portion for

another meal and wrap tight or vac seal and freeze that.
Then there are ALL the soups!! Lentil, bean,split pea. Put a bunch of ham in a split pea soup for a great dinner.
Add to mac and cheese.
Ham salad for sandwiches.

 
Agree! We save/freeze slices and make Cuban or grilled tomato/ham/cheese sandwiches

Use the chunks of ham around the bone to add to soup and the bone, fat and skin, wrapped in cheesecloth and added to Trader Joe's Low Sodium Vegetable Stock for some type of bean, vegetable or potato soup. Colleen

 
Ham Loaf from Cook's Country. We like this one. The glaze is delicious.

I also vac-pack and freeze small amounts to add to fried rice or jambalaya.

* Exported for MasterCook 4 by Living Cookbook *

Ham Loaf

Recipe By : Cook's Country Aug/Sep 2011
Serving Size : 6

Glaze3/4 cup (packed) brown sugar
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup water
2 Tbs spicy brown mustard
1/8 tsp cayenne pepperHam Loaf2 Tbs vegetable oil
1 onion, finely chopped
36 saltine crackers
2 lbs boneless ham steak, rind removed, cut
-- into 1-inch pieces
1 lb ground pork
1 cup whole milk
3 large eggs
1 Tbs spicy brown mustard
1 tsp pepper
1/4 tsp cayenne pepper
Glaze
1. Whisk sugar, vinegar, ketchup, and water together in small saucepan and
simmer over medium heat until thickened, 15 to 18 minutes. Off heat, whisk
in mustard and cayenne; set aside.
Ham Loaf
1. Adjust oven rack to upper-middle position and heat oven to 375°F.

2. Line rimmed baking sheet with aluminum foil and spray with vegetable oil
spray.

3. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion
and cook until softened, about 5 minutes. Transfer to large bowl. Process
saltines in food processor until finely ground, about 1 minute; transfer to
bowl with onion. Pulse ham in food processor until finely ground, about 10 pulses; transfer to saltine-onion mixture. Add pork, milk, eggs, mustard, pepper, and cayenne to bowl and knead gently until well combined. Transfer mixture to prepared baking sheet and shape into 11- x 6-inch loaf.

4. Brush glaze over top and sides of loaf. Bake until loaf registers 160°F,
55 to 65 minutes. Transfer to carving board, tent loosely with foil, and let
rest for 20 minutes. Slice and serve.

Cooking Tip: The test kitchen recommends that you line the rimmed baking
sheet with foil for easy cleanup.

Cooking Tip: Why this recipe works: This alternative to beefy meatloaf
features ham steak, ground pork, seasonings, and a tangy ketchup-based
glaze. Ground saltines provide a well-seasoned, cohesive texture, and a
mixture of whole milk and eggs keeps the loaf moist during the hour baking
time.

Recipe Source: Cook's Country Aug/Sep 2011


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Oh yes, this would be good. Or a frittata using ham, cheese, veggies and eggs.

Now I'm thinking about going out and getting a ham to use up!! LOL

 
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