advice please-have a frozen ham and want to use it soon-have found in the past that when thawed ham can be very waterery-any thoughts on how to avoid this?
superdave0_13,
Feb 1, 10:31pm
It all depends on how it was frozen. If it is brought down to temperature slowly large ice crystals will form on the meat and when you defrost it you get that watery consistancy. If it is brought down to freezing very quickly (blast frozen) then the ice crystals are smaller and you end up with a better quality product. I'm not sure if a household freezer is capable of doing the job properly on something as big as a ham.
tigger23,
Feb 2, 2:49am
I thaw mine then cook on a low heat for about an hour. This seems to dry it out properly
kirsten5,
Jul 24, 9:50pm
We freeze them all the time and like tigger23 said after it's thawed out I glaze it then bake in the oven... Comes out perfect...
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