Ham, Corned beef and Rib Questions

A: Because the ham is frozen, there is no danger of food poisoning or trichinosis. With salt being part of the curing process, some saltwater may come out while thawing, which may actually be appealing to some people.

Freezing a ham for 3 to 6 months should be no problem; after that, you may start to lose flavor or see freezer burn.

Q: Hello, I was wondering the best way to prepare pork western ribs. Thank you

A: Western ribs are a slow-cook item. They will come out much more tender if you steam them in the oven (covered dish or roaster with a little water) for at least 1 hour.

After that, you can add barbeque sauce and finish on the grill or in oven. You can also add sauerkraut and continue cooking in the oven until brown.

Q: Is it okay to thaw a frozen ham, slice it into ham steaks and re-freeze?

A: There is no danger in doing so, but keep in mind that every time meat is thawed and frozen, it loses flavor. If you do thaw it, re-freeze it as soon as possible.

You may also be able to cut it into steaks while it is still partially frozen.

Q: When I cut my corned beef it's either stringy or tough. What's the best way to cook and then cut corned beef? Please don't say " with or against the grain" because I don't really know what that means. Thank you.

A: When you purchase corned beef at the store, it is usually sealed in a vacuum bag with the brine and spices. Take the meat from the package and rinse off the brine.

Put the meat into a pot and cover with water and add the spices. You can also add fresh vegetables if you like such as cabbage, potatoes, carrots, etc. Have enough water so that everything moves freely and is covered.

Most corned beef are 3-4 lbs; cover the pot, bring to boil then simmer at least 3 hours. If your corned beef is usually stringy or tough, it may not be done enough.

The true test is to pierce the meat with a long fork and if it slides off easily, it is done. Remove the corned beef from the pot and let is "rest" until completely cool.

Don't try to slice it while is it hot. It is best to use a slicer, but if cutting by hand, slice as thin as you can.

You will be able to see a "grain" on top of the meat; that is the direction of the 'strings' of meat. You do want to slice it diagonally across the grain; let me explain what that means.

If you slice and it starts to crumble in strings, you are slicing it in the wrong direction. Attached is a photo that shows how the meat should look when it is sliced.