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| Dat Ham |
Canned hams have a terrible reputation, and if you've ever had a bite of a really cheap and nasty slice of canned ham, you'd feel that the reputation is actually too kind. I know because I've had some totally unpleasant canned hams.
And now, you're looking at that picture above or a Hormel Black Label canned ham and thinking to yourself, "What a nasty-looking chunk of pink meat." You might even be inspired to try vegetarianism, thanks to that photo.
Well, I have got news for you, my friend. Hormel's Black Label canned ham is surprisingly good - I might even say very good. I prepared it just as described on the label and although it still wasn't much to look at when it came out of the oven, it sliced beautifully. If you've ever had a really expensive deli ham - say, a Boar's Head or Krakus ham - you'll know what to expect from the Black Label. It was firm and delicious, and quite similar to a traditional cured pig laig.
Kudos, then, to Hormel. Finally, I get to review a canned meat that is worthy enough to be actually eaten rather than enter long-term storage in a bomb/zombie apocalypse shelter as a survival food of last resort. We had the ham with peas and scalloped potatoes and it was a great family meal.
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20 comments:
Dave, I generally believe your reviews, but without an "AFTER" I am just not believing this one. Sorry, you must have taken some payolla to post that favorable review!
No payola involved, dude. I've had some really nasty canned hams in the past, but this Hormel ham wasn't one of them.
Funny, brings Holiday memories from days gone by, My Dad always gave canned Hams, only to his very best friends......He considered them to be the finest of gifts.
I have (not recently) seen canned Black Labels without the pull tab; they say no refrigeration required. This one with the pull tab says to refrigerate before and after opening. Yet the Hormel website says that all canned items are shelf-stable.
Any insight here?
I love fixing Hormel Black Label Hams - I have one in the refrigerator right now waiting to be fixed. I generally fix it by slicing it and layering brown sugar and pineapple slices with it in a crock pot and letting it cook for a few hours.
Dear T,
I recently purchased the black label ham, it was bought from a refrigerated case. I was thinking that it shouldn't have to be refrigerated cuz it's a canned ham.... but it isn't. I was looking for something on the package to tell me if I needed to refrigerate it, but it said nothing, and then I noticed that the back of the container is black plastic instead of metal, so I doubt that it would last on a shelf at all. I will be storing mine in the frig. I think the exp. date that is almost 2 years away is what was throwing us off.
Has to be refrigerated due to the fact it comes in a plastic container with a metal lid. The exp. date that is almost two years away threw me off too. I guess it lasts a long time, but I am thinking that is only if you keep it in the refrigerator.
Sorry, never been a fan of canned hams!
I have been baking Black label hams for Easter and special occasions for a few years now. They are the best tasting hams that I have ever had. No waste and reasonably priced.
I have been baking Black label hams for Easter and special occasions for a few years now. They are the best tasting hams that I have ever had. No waste and reasonably priced.
I can confirm this review is right on.
I made a Hormel Black Label Ham 3 lbs for Christmas Dinner tonight.
Cooked exactly as directed. Was not dry, sliced easily, and tasted surprisingly great.
And I got it on sale, so was very happy with my choice.
You can view a picture of it here.
https://scontent-b-lga.xx.fbcdn.net/hphotos-ash4/1510722_10151842573837894_249373480_n.jpg
I would recommend and will use again for holidays.
Fletcher G, Jersey City, NJ.
Believe it or not, I actually fry this ham up after I slice it. You can even have the butcher slice it for you! My four children and my husband love it!!
If you have ever tasted a Polish or Black Forest ham you will never eat a canned ham again!
Hormel Black Label Hams are probably more popular in the Northeast and in the cities of the upper Midwest, largely because the idea that canned hams were special holiday fare was very common among Eastern European immigrants who lived in virtual enclaves, and who ordered Krakus or Atalanta canned hams for Easter, Christmas, and New Years. I have not seen one of those imported canned hams in a long time, but still see and buy Hormel Black Label Hams as easy to prepare, easy to slice, and completely without waste, and as long as they are not over-reheated, they remain juicy and have excellent taste. I moved away from Worcester, MA ( a city with a large population of Lithuanians and Poles ) to Fayetteville, Arkansas, home of the University of Arkansas Razorbacks. (Razorbacks are a type of often fierce, wild pig).) Here, ham may mean either a super-premium dry-cured country ham like Burgers from Missouri, or a bone-in whole ham from one of the national meat brands, some of which are precooked and require reheating, while others require actually cooking to make them ready to eat. The few times I served my newfound Southern colleagues canned ham slices, they did not know quite to make of them, but found them to their surprise, quite tasty and moist. Despite this, to them, having a canned ham for a festive meal is like having turkey roll instead of a whole turkey. It's just not done down here. But this leaves more Black Label or other premium canned hams available for me, whenever I can find them!
Just bought my first Hormel canned Black Label Ham. It was delicious, moist, tender and I will be serving this ham for Christmas and other just regular days.
The non-refrigerated hams should be good for 100 years, don't let the government code dates fool anybody.
I'll be smoking one tomorrow, off heat, on our gas grill. Make two smoke packs with your favorite wood chips and place one each on both sides of the grill over high heat. Place the ham in the center with those burners off. Put the lid down and let the ham slow-cook while it smokes, about 1.5 hours. Turn the center burners on low for the last 15 minutes to brown the ham, flipping it once. Let rest for about 10 minutes and serve. Also works with fully cooked traditional hams.
I grew up with this ham. I loved it for taste as well as ease of carving. It was my go-to for ham kabobs as well. Alak, seems my local grocerys (albertsons and smiths) do not stock it anymore.
Had it tonight for the snowstorm. With sweet potatoes and asparagus. We all thought it was great! Canned ham can be great if you prep it to your liking. I do cloves, maple syrup, sometimes wit honey, pineapple. Basic stuff. Do not follow the directions on the can. Cook it for 30 min at 400, THEN cover it and cook at 310 for 30 more. Let it sit 15 minutes and serve. Very delicious. Leftovers make monstrously great pea soup.
I live in mexico not far south of san diego and buy these black label hams at our local smart and final. I love em, you can eat em for breakfast with eggs,have it for lunch or dinner....perfect for a single guy that doesn't cook much and they last in the fridge for a long time. a great value!
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