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-   -   Diabetic Ham (http://www.bbq-brethren.com/forum/showthread.php?t=166502)

Crazy Harry 07-21-2013 08:56 PM

Diabetic Ham
 
I have family and friends that must limit their sugar intake and I use sugar when curing ham. then I has a thought that I could substitute Splenda for the sugar :doh:, I hadn't heard of this being done so I did it anyway.

I made two hams, one with brown sugar and one with Splenda. I started with two boneless leg muscles of about 15 lbs each.
http://farm6.staticflickr.com/5518/9...e00820a3_c.jpg

http://farm6.staticflickr.com/5449/9...7e7179ba_c.jpg

The one in the right is sugar
http://farm6.staticflickr.com/5329/9...c65ca018_c.jpg

I let them sit in the sugar, salt, spice solution for two weeks. I then rolled them up and let them sit overnight in the refrigerator.
http://farm8.staticflickr.com/7396/9...8fac5565_c.jpg

then on the UDS at 200 to 225 with apple and cherry smoke. This is at IT of 140 when I brushed on a glaze of pineapple, orange juice concentrate, mustard and honey that was pureed then reduced. I added more glaze at an IT of 150.
http://farm4.staticflickr.com/3756/9...d314d8c9_c.jpg

I took them off at an IT of 160
http://farm4.staticflickr.com/3722/9...262e881c_c.jpg

http://farm6.staticflickr.com/5461/9...f32c86cc_c.jpg


I let them rest overnight in the refrigerator then sliced.

the one with sugar
http://farm6.staticflickr.com/5504/9...4b4c43a0_c.jpg

and the Splenda one.
http://farm8.staticflickr.com/7331/9...27fef767_c.jpg


It did not last long with the people I gave it to.

Thank you for looking.

GC8 07-21-2013 08:57 PM

So, the Splenda worked?

MisterChrister 07-21-2013 08:58 PM

Crazy Harry, your hams look crazy good! Thanks for posting this!

IamMadMan 07-21-2013 09:06 PM

Looks like it worked...

Any taste difference?

Thanks for sharing.

Crazy Harry 07-21-2013 09:16 PM

Quote:

Originally Posted by GC8 (Post 2560029)
So, the Splenda worked?

Quote:

Originally Posted by IamMadMan (Post 2560042)
Looks like it worked...

Any taste difference?

Thanks for sharing.

I could not taste any difference.

landarc 07-21-2013 09:17 PM

Nicely done, color and hams cure sure looks spot on. I am curious about the flavor as well.

TroyA65 07-21-2013 10:04 PM

Glad the flavor is the same, and I might give that a try some time. However, keep in mind that once upon a time the curing process wasn't just for flavoring, it was a method of preserving. I wonder if this would still be accomplished???

NickTheGreat 07-22-2013 07:52 AM

Interesting. I would have just left the sugar out. This is more creative.

cholloway 07-22-2013 12:04 PM

Both hams look wonderful.
The Splenda one seemed to produce thicker slices! :rolleyes:

TowersOfFood 07-22-2013 12:25 PM

Wow thanks. I'm a diabetic, this will help me alot. Great Job!!!!!!!!

Teamfour 07-22-2013 12:34 PM

1 Attachment(s)
Those look great! As a diabetic, I use the Splenda brown sugar substitute in a lot of my home BBQ, not in comps though.

Paula Deen was on the path to creating a diabetic ham before she got way-laid.

Bludawg 07-22-2013 01:01 PM

Those look like that need a few Dzn Eggs to go with 'em a en a stack of biscuits. I switched to using splenda in my rubs about a year ago, Psst.... it don't scorch don't tell anyone.

Al Czervik 07-22-2013 01:15 PM

Great looking hams my local brother! :thumb:


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