Suzie's Tips ... Delicious Food and Keeping it Safe

Smoking Hams and Smoke Flavoring Smoking & Smoke Flavoring After curing, some hams are smoked. Smoking is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smoldering fires. This gives added flavor and color to meat and slows the development of rancidity. Tomorrow we'll talk about Foodborne Organisms associated with Ham. Posted: Tuesday 1st February 2005, 12:01 AM

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