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Crazy Harry 07-21-2013 09:56 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.

The one in the right is sugar

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.

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.

I took them off at an IT of 160

I let them rest overnight in the refrigerator then sliced.

the one with sugar

and the Splenda one.

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

Thank you for looking.

GC8 07-21-2013 09:57 PM

So, the Splenda worked?

MisterChrister 07-21-2013 09:58 PM

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

IamMadMan 07-21-2013 10:06 PM

Looks like it worked...

Any taste difference?

Thanks for sharing.

Crazy Harry 07-21-2013 10:16 PM


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


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 10:17 PM

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

TroyA65 07-21-2013 11:04 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 08:52 AM

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

cholloway 07-22-2013 01:04 PM

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

TowersOfFood 07-22-2013 01:25 PM

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

Teamfour 07-22-2013 01:34 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 02:01 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 02:15 PM

Great looking hams my local brother! :thumb:

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