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Cooking: ham flesh turned gray

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Depsi

Depsi
Orofino, ID
(Zone 6a)

December 27, 2008
8:05 PM

Post #5933368

Please help...I baked a packaged shank ham and when I cut it it was very corse in texture and the flesh was gray color...it doesn't smell "off" but doesn't have that cured ham flavor or the texture. Do you have any ideas??? I'm boiling the bones & the flesh is just gray/pink...not appetizing looking at all...Deb
gemini_sage
Winchester, KY
(Zone 6a)

December 28, 2008
2:30 PM

Post #5935607

I've never seen that in ham. I believe I'd call the butcher where you purchased it and ask. Doesn't sound good though. Is it a cured ham or is it fresh?

Depsi

Depsi
Orofino, ID
(Zone 6a)

December 28, 2008
4:04 PM

Post #5935863

Thank you for responding...it is a cured ham that required cooking first so I had baked it for the time required on the label. it was while slicing it for Christmas Eve I realized it was very tough, I mean real tough. we did not eat it. Yesterday I cooked the bone for beans and that is when I noticed it was gray color...tasted fine, just a funny color..It is a brand & cut I've used many times before with no problem. I am going to speak to the butcher about it, thank you for the suggestion. Deb

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