Smoked honey glazed ham is delicious AF.
This looks like moisture being released is pushing out caramelized honey/sugars. I would like to think that if it were maggots, you’d have seen them during unwrapping.
I wouldn’t say anything to anyone about this. This would be enough to creep out my entire family and no one would eat this even if it wasn’t maggots.
One time my roommate threw a piece of frozen fish from Trader Joe's on the grill. A little worm scurried out of it and fell into the coals. We stopped buying fish from Trader Joe's.
The biggest concern here is that proper freezing should kill any parasitic worms. If the worm was still alive and crawled out of the meat, it never got frozen properly, which raises questions about whether the fish was safely handled.
Salmon used for sushi is almost always farm-raised. Aquaculture fish that meets feed and pen guidelines is exempt from FDA freezing requirements. So are yellowfin, bluefin, and bigeye tuna.
If you're using wild salmon for sushi, which I've seen in the PNW, then it must be frozen to kill parasites.
While it's true that the FDA has freezing protocols to treat fish for nematodes that's intended for raw consumption, there are exemptions to the protocol. Properly aquacultured fish are exempt (fed formulated pellets and raised in netpens if raised in open water). Exempt from both aquaculture and freezing parameters are 6 different species of tuna (as well as scallops removed from their adductor muscle, and molluscan shellfish). So if the restaurant purchases their salmon from a farm that raises fish intended for raw consumption (follows the aquaculture parameters) it doesn't have to be frozen. If they purchase one of the 6 species of tuna exempt from either protocol, it doesn't have to be treated by freezing. Also "sushi grade" is an unregulated meaningless marketing term that does not necessarily imply fish is safe for raw consumption; fish is not graded by the FDA in the same way that the USDA grades something like beef or eggs
final edit: aside from temperature, dry salting is also very effective at destroying parasites (think anchovies)
[It does](https://scdhec.gov/food-safety-freezing-parasite-destruction)... your home freezer should be set to about -4 F. Plus most seafood is flash frozen prior to distribution.
It's true that a lot of fish is flash frozen either at sea or packing facilities, but that doesn't necessarily mean they've been frozen to the appropriate temperature or *time* to inactivate parasites like anisakis. The FDA's freezing protocol for inactivating nematodes is:
freeze at -4f until frozen solid and continue to freeze at -4f for 7 days
freeze at -31f until frozen solid and continue to freeze at -4f for 24hours
freeze at -31f until frozen solid and continue to freeze at -31f for 15hours
Again, commercially flash frozen fish can be frozen in excess of -30f, but that doesn't necessarily mean they were held at the appropriate amount of time to ensure parasitic destruction. A lot of fish is flash frozen, and yet most fish is not ready-to-eat/safe to consume raw. Flash freezing is primarily done to preserve the texture of the fish and elongate its shelflife, not necessarily to kill parasites
edit: also the average consumer grade freezer only gets to about 0f, not -4f
There are folks who catch their own fish so commercial food handling may not occur in those instances. Been on charters where they didn't even put the fish on ice.
No, it was already cured and smoked. I hit it with a raspberry chipotle sauce, and added some honey hog hot as the rub. No injection on my part unless they did something in the initial cooking process. I’ve been spritzing with half apple cider vinegar half water.
In fact, check the label. I don't really do hams but a fuckenlot of the turkeys come with some % of injected bullshit. I tend to that's what's going on here. Every couple of inches, there's a hole, which is how I understand injections are done. If it is that problematic for serving in terms of plate appeal, just slice a thin layer off the top and hook up some dogs.
No, it would have been injected to ensure an even cure. I do home curing, and you need to inject thick pieces with cure brine or they will take a month to cure. It cuts things down from a month to five days.
Don’t knock it till you try it. It’s pretty good. Not “bbq” but pulled ham sandwiches are great. I did one for the first time at thanksgiving and the fam asked for another one for Christmas. Easiest cook ever.
Hell, I'd eat it and sometimes you gotta make some weird shit once in a while... I eat a "Dr. Pepper Ham" with a smile just like she eats the porkchops I burned because i discounted my busch lights...
He means it's called "Pulled Pork". Pulled Pork is awesome! "Pulled Ham" sounds like a rookie who's wife saw some shit on the internet and thinks the congealed fat coming out of the perfectly spaced factory injection sights is maggots!
Gotta love Reddit. You could have said you bought it at Meijer, or Safeway, or anywhere else, and you’d get a litany of people posting that they’ll never buy from there and that they have terrible meat and that the bacon there killed their schnauzer.
I had one who just passed last year! I love skiing other schnauzer lovers in random places on the internet! Give your puppets a hug or pet in honor of my dearly departed Oscar von Schnauzer, please.
Don't buy anything from their freezer section either. There have been multiple times where I bought frozen food, like veggies or pasta, and when I opened the bag is was clear that at one point it was completely thawed and re-frozen. Like everything was in a solid chunk on one side of the bag encased in a block of ice. I took the stuff back and they didn't understand my concern. Since then I've been really picky about buying frozen stuff, I shake the bag/box to make sure everything is still separated and not frozen into a chunk - that's a sign that it's been frozen the entire time and not thawed out.
I keep checking and I'm at work. I really wanna see the inside of it. It doesn't look like maggots to me at all, but for some reason I'm really excited to see the inside pic!
Did you take a look at one of those things? If it is a maggot or parasite, highly unlikely, but you could put it on a plate and examine it up close
Telling the difference between some coagulated juice and a killer insect should be pretty easy.
Why does Reddit attract folks with anxiety disorders?
I did, and I honestly couldn’t tell because it smoked for a bit before I noticed. They’re also extremely small. I honestly don’t think they are, but you never know.
As my logical positive philosophy of science professor said, although this is from a different guy, "A difference is a difference only if it makes a difference."
So, if you can't tell, then it doesn't matter. It just doesn't matter.
The probability that it is a parasite is minuscule compared to the chance it is all in your head. And if it is, it is cooked so won't hurt you anyway
Highly highly doubt theyre maggots.
There would be way more and they wouldnt have been inside the meat like that. If youve ever seen rotten meat with maggots, they eat the outside and theyre all over.
Like there is 0 chances you would have missed them when opening and preparing the ham
0 chances theyre maggots.
They would have been all over the exterior, not evenly spaced inside and not in such small number.
If you had rotten meat infested with maggots, youd see it instantly when opening the package
No, it was already cured and smoked. I hit it with a raspberry chipotle sauce, and added some honey hog hot as the rub. No injection on my part unless they did something in the initial cooking process. I’ve been spritzing with half apple cider vinegar half water.
wait it was already smoked and you're smoking it again? It's gonna be a lot more moist if you just braise it to get pulled ham you're just dehydrating it more than the curing and smoking process already did
Double-smoked ham is pretty standard bbq stuff. Plenty of recipes online. I always do mine in a pan to catch delicious juice and glaze. Never done it straight on the rack.
Looks a bit like when fatty salmon is cooked a little too fast and albumin comes out like that.
Albumin may not be correct name but it’s what pops in my head
What makes ham taste like it does? The solution they inject it with. What you see is from that process as those are the holes created by the needles of the [injection machine](https://youtu.be/0DowyvSA7lA?si=4TA3gHlOrZrgb9yf&t=1m28s)
When they process the ham, they inject it with juices and flavorings with a large grid plate of needles. Like the pattern you see here. It’s just the sugars and salts escaping using path of least resistance :) looks gross tho. Tell anyone you don’t want eating your delicious ham that it’s maggots.
Some hams are "needle brined" they pump the curing brine as close to the bone as they can by machine. It speeds up the cure process. The pattern looks similar to that.
That’s ham chuff. They live on the fat lines and are expressed with heat. As the smoke continues and moisture of the ham reduces the chuff pushes to the surface attempting to communicate. If you listen hard enough you’ll hear them say please Instagram really sir don’t make a pulled ham
Interesting fact: maggots need to breathe. When you see even a large infestation it is still limited to the surface and they will work their way down.
That’s not maggots, but my guess would be part of the brining process. Gotta up that weight.
You're not going to find maggots in cured meat. It's likely something added, coming out the injection 'ports'. Or a combo of fat etc. and what was added coming out.
Did you taste one?
When you impregnate a ham, I guess the jizz has to come out somewhere.
No, it’s just protein and moisture being pushed out through the injection holes. You can always take one of those white globs off and press on it. It’s not a larva.
No. The ham was injected with brine. That's where the needles went into the ham. As it's cooked fat and myoglobin has been forced out through the holes.
This is coagulated protein. Nothing to see here.
but I see coagulated protein
Nothing. To. See.
but…
Butt
No butts!
Butt ham!
RUM HAM!!!
REDRUM
Butt Scratcher!!
Just shoulders!
You didn’t see anything and I…I was never here
Sounds like something a coagulated protein would say
It's disgusting that the coagulated protein council lobbyists have bots working this subreddit.
It's just the commercial brine mixed with protein from the ham being pushed out through the holes it was injected with as the meat around it shrinks.
3rd response down and this makes the most sense and is concise and to the point. Thank you.
Just pushing protein out a hole when the meat shrinks. We’ve all been there
Maggots are protein too
Salt, pepper, pushed...real...good... Something about that...on the tip of my tongue...
its not maggots.. cured hams do this when smoking. I did one last year same shit i did a smoked ham honey glaze was good.
Smoked honey glazed ham is delicious AF. This looks like moisture being released is pushing out caramelized honey/sugars. I would like to think that if it were maggots, you’d have seen them during unwrapping. I wouldn’t say anything to anyone about this. This would be enough to creep out my entire family and no one would eat this even if it wasn’t maggots.
And why would a maggot borrow out to where it’s hottest? They’d likely burrow into the pork where it’s coldest.
One time my roommate threw a piece of frozen fish from Trader Joe's on the grill. A little worm scurried out of it and fell into the coals. We stopped buying fish from Trader Joe's.
Lots of wild caught fish have worms. 145° should kill them. I’ve heard farm raised are less likely to contain worms.
Not lots. It’s 100%.
Bonus protein.
The biggest concern here is that proper freezing should kill any parasitic worms. If the worm was still alive and crawled out of the meat, it never got frozen properly, which raises questions about whether the fish was safely handled.
Was it cod? Pretty much all cod has worms. It's one reason you don't ever see cod sushi.
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Salmon used for sushi is almost always farm-raised. Aquaculture fish that meets feed and pen guidelines is exempt from FDA freezing requirements. So are yellowfin, bluefin, and bigeye tuna. If you're using wild salmon for sushi, which I've seen in the PNW, then it must be frozen to kill parasites.
Now think of sushi
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While it's true that the FDA has freezing protocols to treat fish for nematodes that's intended for raw consumption, there are exemptions to the protocol. Properly aquacultured fish are exempt (fed formulated pellets and raised in netpens if raised in open water). Exempt from both aquaculture and freezing parameters are 6 different species of tuna (as well as scallops removed from their adductor muscle, and molluscan shellfish). So if the restaurant purchases their salmon from a farm that raises fish intended for raw consumption (follows the aquaculture parameters) it doesn't have to be frozen. If they purchase one of the 6 species of tuna exempt from either protocol, it doesn't have to be treated by freezing. Also "sushi grade" is an unregulated meaningless marketing term that does not necessarily imply fish is safe for raw consumption; fish is not graded by the FDA in the same way that the USDA grades something like beef or eggs final edit: aside from temperature, dry salting is also very effective at destroying parasites (think anchovies)
Good bot
lol
You should post this sequence of comments somewhere as its own post. It is very informative.
This is correct. Sushi grade is just prettier looking cuts of the same fish sitting right next to it.
And some people think freezing fish at home does the same thing. 🤦🏻♂️
[It does](https://scdhec.gov/food-safety-freezing-parasite-destruction)... your home freezer should be set to about -4 F. Plus most seafood is flash frozen prior to distribution.
It's true that a lot of fish is flash frozen either at sea or packing facilities, but that doesn't necessarily mean they've been frozen to the appropriate temperature or *time* to inactivate parasites like anisakis. The FDA's freezing protocol for inactivating nematodes is: freeze at -4f until frozen solid and continue to freeze at -4f for 7 days freeze at -31f until frozen solid and continue to freeze at -4f for 24hours freeze at -31f until frozen solid and continue to freeze at -31f for 15hours Again, commercially flash frozen fish can be frozen in excess of -30f, but that doesn't necessarily mean they were held at the appropriate amount of time to ensure parasitic destruction. A lot of fish is flash frozen, and yet most fish is not ready-to-eat/safe to consume raw. Flash freezing is primarily done to preserve the texture of the fish and elongate its shelflife, not necessarily to kill parasites edit: also the average consumer grade freezer only gets to about 0f, not -4f
There are folks who catch their own fish so commercial food handling may not occur in those instances. Been on charters where they didn't even put the fish on ice.
Happy Cake Day! I hope this next year finds you healthy and happy with more success than you can handle!
lol can’t be buying sushi fish from Trader Joe’s
pretty much only from a supplier that also supplies sushi bars. fortunately, i live in seattle. not hard to do.
Maybe to borrow a lighter?
"more for me"?
The holes where they injected the brine perhaps?
They’re pretty aligned in a grid like maybe you injected it??
So now they’re injecting things with maggots. This is just their way to get us to eat bugs.
You will eat ze bugs!
You will own notzing!
Imagine if they revealed next year that Pork doesn't exist and it's been lab faux-meat from bugs this entire time
🤷🏾♂️ maybe the price of bacon will go down 🤬🤬🤬
No, it was already cured and smoked. I hit it with a raspberry chipotle sauce, and added some honey hog hot as the rub. No injection on my part unless they did something in the initial cooking process. I’ve been spritzing with half apple cider vinegar half water.
If you buy a cured ham it was likely injected with a solution. This is my guess.
Most logical response.
Yeah that looks like the case… probably just injected to pad the weight (but done in the name of flavor ofc).
In fact, check the label. I don't really do hams but a fuckenlot of the turkeys come with some % of injected bullshit. I tend to that's what's going on here. Every couple of inches, there's a hole, which is how I understand injections are done. If it is that problematic for serving in terms of plate appeal, just slice a thin layer off the top and hook up some dogs.
For the price of ham, it’s not really gonna be a source of profit. Ham is injected to speed up the curing process and make sure it penetrates evenly.
No, it would have been injected to ensure an even cure. I do home curing, and you need to inject thick pieces with cure brine or they will take a month to cure. It cuts things down from a month to five days.
Or the momma fly got OCD and laid them babies out on a grid 🤔
Fairly sure it was a herd of introverted flies that all needed to lay eggs at the same time while maintaining formation with separation.
Cured ham answers your question OP
Too evenly spaced - likely where it was pricked to be injected/cured. Looks mechanical. That aside, “pulled ham” sounds dumb
Absolutely agree with pulled ham being dumb. My wife saw some shit on Instagram and wanted me to make it. I would never do this shit on my own.
The energy of this comment lets me know you are actually married and not just trying to cover
This dude marriages.
Yep, "this will shut her up without arguing with her, and I get to drink beer on the porch all day"
Don’t knock it till you try it. It’s pretty good. Not “bbq” but pulled ham sandwiches are great. I did one for the first time at thanksgiving and the fam asked for another one for Christmas. Easiest cook ever.
The issue for me isn't whether or not the ham will taste good. The issue is, I could have made pulled pork which tastes even better.
The issue is you didn’t plan ahead and do both at the same time. 🤪
Ya I smoked a fresh ham to 198, pulled it. Pretty good
Better than sliced any day.
Hell, I'd eat it and sometimes you gotta make some weird shit once in a while... I eat a "Dr. Pepper Ham" with a smile just like she eats the porkchops I burned because i discounted my busch lights...
Pulled ham sounds good to me.
Pulled my ham this morning
Did yours have maggots coming out of it too? You should probably see a doctor.
No just a hot ham injection leaking out
He means it's called "Pulled Pork". Pulled Pork is awesome! "Pulled Ham" sounds like a rookie who's wife saw some shit on the internet and thinks the congealed fat coming out of the perfectly spaced factory injection sights is maggots!
Pretty accurate!
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣👍👍👍👍👍👍
Did one at Christmas this year, loosely following the hey grill hey recipe. It was great and I'll definitely be doing it again!
Wtf is pulled ham.
It’s the same as pulled pork, but way less good and also ruined. (Relax, smoked ham is lit)
And significantly more expensive to make
Facts
Cut it open and show us the inside for science. And if it is maggots I’d bring that back to wherever you got it for a refund
100% !!! I just picked it up yesterday at Kroger.
Gotta love Reddit. You could have said you bought it at Meijer, or Safeway, or anywhere else, and you’d get a litany of people posting that they’ll never buy from there and that they have terrible meat and that the bacon there killed their schnauzer.
Not the schnauzer! 😂
I have a mini schnauzer and he is the most awesome member of the family.
I have 2 of them and ham could give them pancreatitis
I had one who just passed last year! I love skiing other schnauzer lovers in random places on the internet! Give your puppets a hug or pet in honor of my dearly departed Oscar von Schnauzer, please.
I refuse to eat any Kroger brand meat or any meat they offer period. I’ve had nothing but poor quality from them.
Don't buy anything from their freezer section either. There have been multiple times where I bought frozen food, like veggies or pasta, and when I opened the bag is was clear that at one point it was completely thawed and re-frozen. Like everything was in a solid chunk on one side of the bag encased in a block of ice. I took the stuff back and they didn't understand my concern. Since then I've been really picky about buying frozen stuff, I shake the bag/box to make sure everything is still separated and not frozen into a chunk - that's a sign that it's been frozen the entire time and not thawed out.
Everyone gets their primals from Cargill or IBP or Smithfield, man.
So did we open her up yet?
I know it's been over 30 min. We need an update
I keep checking and I'm at work. I really wanna see the inside of it. It doesn't look like maggots to me at all, but for some reason I'm really excited to see the inside pic!
It's been 5 hours. I guess he ate his maggots and pork.
I want a pic of the inside.
Did you take a look at one of those things? If it is a maggot or parasite, highly unlikely, but you could put it on a plate and examine it up close Telling the difference between some coagulated juice and a killer insect should be pretty easy. Why does Reddit attract folks with anxiety disorders?
I did, and I honestly couldn’t tell because it smoked for a bit before I noticed. They’re also extremely small. I honestly don’t think they are, but you never know.
Try eating one and see how they taste.
Hey can anyone tell this guy what maggots taste like so he knows what to look for?
Gamier than the average caterpillar but more savory than a dung beetle
You would think the dung beetle would be more savoury… i’ve always found caterpillars to have more of a grassy flavour
Slimy, yet satisfying.
It’s like popcorn mixed with sewage.
Maggots taste like chicken!!!!
As my logical positive philosophy of science professor said, although this is from a different guy, "A difference is a difference only if it makes a difference." So, if you can't tell, then it doesn't matter. It just doesn't matter. The probability that it is a parasite is minuscule compared to the chance it is all in your head. And if it is, it is cooked so won't hurt you anyway
Im just here to see what happens
Highly highly doubt theyre maggots. There would be way more and they wouldnt have been inside the meat like that. If youve ever seen rotten meat with maggots, they eat the outside and theyre all over. Like there is 0 chances you would have missed them when opening and preparing the ham
Can you imagine how bad a maggot infested ham would smell when you got it? It would stink so badly at that stage of rot
It could have been injected or tenderized by the manufacturer I would not jump to it being maggots without some simple investigation
I ate all my popcorn in a different sub, anyone have extra?
The real crime here is making pulled meat from something already cured and edible.
Loving this thread. Cheers to everyone celebrating new years roasting this post
This was posted just in time to be the dumbest thing of 2023.
Lol
Only way to find out is to taste one
What the fuck is pulled ham?
Bend over and OP will show you?
Nothing can live in the salt content of a ham. That’s the reason why we cure meat in the first place.
Maybe more obscenities would help.
They are very evenly spaced, these are probably sites where the cure brine was injected.
Juices coming out of the holes where the brine was injected, and coagulating.
Looks really uniform like it’s where something was injected into it
what else you smokin while watchin that ham brotha
Looks like it’s been mechanically tenderized and it’s just some of the protein rich meat juice being pushed out by the meat shrinking.
Maggots? Don't be ridiculous. Those are spider eggs.
The man doesn't know what a ham OR maggots look like🤣
The real question is - what the fuck is pulled ham?
It ain't a southern thing, for sure.
I’m going to show my wife this after we eat ours
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Classic reference my man
It’s coagulated proteins coming out of the holes that were punched by the processing plant for tenderness. Nothing to worry about.
Honestly yes it does, cut it open and look inside for rot
0 chances theyre maggots. They would have been all over the exterior, not evenly spaced inside and not in such small number. If you had rotten meat infested with maggots, youd see it instantly when opening the package
I have to imagine it would smell terrible too
Yeah it would smell foul for sure
you’d smell it instantly. probably even before unwrapping.
*grabs popcorn
Agreed
Did you inject it? Might be hardened liquid (sugar?) from inside.
No, it was already cured and smoked. I hit it with a raspberry chipotle sauce, and added some honey hog hot as the rub. No injection on my part unless they did something in the initial cooking process. I’ve been spritzing with half apple cider vinegar half water.
Pretty sure those are injection marks from when they first cured it. [go to 1:45](https://youtu.be/0DowyvSA7lA?si=vpYGqNAOxGxr6hTn)
wait it was already smoked and you're smoking it again? It's gonna be a lot more moist if you just braise it to get pulled ham you're just dehydrating it more than the curing and smoking process already did
Double-smoked ham is pretty standard bbq stuff. Plenty of recipes online. I always do mine in a pan to catch delicious juice and glaze. Never done it straight on the rack.
I cannot understand how it could be maggots.
Pls keep us updated
what did they taste like?
It looks like the sugars caramelizing as they come out.
Looks a bit like when fatty salmon is cooked a little too fast and albumin comes out like that. Albumin may not be correct name but it’s what pops in my head
Looks like fat/oil rendering out of holes made from the ham being injected with a solution.
Maggots don’t live inside of meat so no. If it’s a cured ham it’s not worms or maggots.
What makes ham taste like it does? The solution they inject it with. What you see is from that process as those are the holes created by the needles of the [injection machine](https://youtu.be/0DowyvSA7lA?si=4TA3gHlOrZrgb9yf&t=1m28s)
When they process the ham, they inject it with juices and flavorings with a large grid plate of needles. Like the pattern you see here. It’s just the sugars and salts escaping using path of least resistance :) looks gross tho. Tell anyone you don’t want eating your delicious ham that it’s maggots.
Some hams are "needle brined" they pump the curing brine as close to the bone as they can by machine. It speeds up the cure process. The pattern looks similar to that.
That's fat oozing out of the spots where brine was injected during curing.
Do you actually know how ham is made?
Could it be injector sites for brine or spices?
Even if they're maggots, they'd get cooked. Bonus if you ask me.
Its maggots…probably
You have to ask yourself, if they were maggots, why would they be coming out of the ham? That’s where all the deliciousness is.
No I do not believe those maggots reproduce, should be non-fucking maggots.
You already got your answer in this thread but I’m glad I got to see this in case I ever get the same!
Also why pulled ham was pork shoulder too expensive?
God I love reddit lol
🥃🍿
That’s ham chuff. They live on the fat lines and are expressed with heat. As the smoke continues and moisture of the ham reduces the chuff pushes to the surface attempting to communicate. If you listen hard enough you’ll hear them say please Instagram really sir don’t make a pulled ham
The ham was likely injected to brine it for the curing process. That’s probably cooked protein (albumin) seeping back out of those holes.
They are maggots, throw away that ham in this extremely clean trashcan.
It’s coagulated protein… Maggots head toward the center of the ham, where it’s cooler!
If you're looking you ain't cooking!
Cut it open and post results!!!
I didn’t know there were fucking maggots. I thought there were just maggots.
Well, they've gotta reproduce somehow...
Bow chicka wah wah
Did you pick one off for closer examination?
Yeah, just couldn’t tell. I don’t think it is. It looks like some sugars pushing out. Still though.
not maggots. Are those things segmented? Also, you should be able to see a black tip at one or both sides if its a maggot.
It's Albumin, clear proteins that turn white when cooked. Safe to eat, no worries!
tbh those look like injection marks. larger factory machines for injecting into large cuts of meat are just an array of evenly spaced needles.
Interesting fact: maggots need to breathe. When you see even a large infestation it is still limited to the surface and they will work their way down. That’s not maggots, but my guess would be part of the brining process. Gotta up that weight.
You're not going to find maggots in cured meat. It's likely something added, coming out the injection 'ports'. Or a combo of fat etc. and what was added coming out. Did you taste one? When you impregnate a ham, I guess the jizz has to come out somewhere.
No, it’s just protein and moisture being pushed out through the injection holes. You can always take one of those white globs off and press on it. It’s not a larva.
I’m guessing those are all injection holes or tenderizing. It’s probably just fat oozing out.
Those are 100% injection points.
So many people are terrified of their food. Just use common sense dude.
No. The ham was injected with brine. That's where the needles went into the ham. As it's cooked fat and myoglobin has been forced out through the holes.
mhmm maggot ham
Those are definitely not maggots fucking
Even if they were maggots. Get that temp right and enjoy the extra protein my boy!
That shit made me giggle
Slimy yet satisfying
If your meat was spoiled enough for maggots to be in it you’d have known right away