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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-21-2013, 08:56 PM   #1
Crazy Harry
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Lightbulb 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 , 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.
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Unread 07-21-2013, 08:57 PM   #2
GC8
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So, the Splenda worked?
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Unread 07-21-2013, 08:58 PM   #3
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Crazy Harry, your hams look crazy good! Thanks for posting this!
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Unread 07-21-2013, 09:06 PM   #4
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Looks like it worked...

Any taste difference?

Thanks for sharing.
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Unread 07-21-2013, 09:16 PM   #5
Crazy Harry
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Quote:
Originally Posted by GC8 View Post
So, the Splenda worked?
Quote:
Originally Posted by IamMadMan View Post
Looks like it worked...

Any taste difference?

Thanks for sharing.
I could not taste any difference.
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Unread 07-21-2013, 09:17 PM   #6
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Nicely done, color and hams cure sure looks spot on. I am curious about the flavor as well.
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Unread 07-21-2013, 10:04 PM   #7
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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???
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Unread 07-22-2013, 07:52 AM   #8
NickTheGreat
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Interesting. I would have just left the sugar out. This is more creative.
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Unread 07-22-2013, 12:04 PM   #9
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Both hams look wonderful.
The Splenda one seemed to produce thicker slices!
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Unread 07-22-2013, 12:25 PM   #10
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Wow thanks. I'm a diabetic, this will help me alot. Great Job!!!!!!!!
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Unread 07-22-2013, 12:34 PM   #11
Teamfour
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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.
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Unread 07-22-2013, 01:01 PM   #12
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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.
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Unread 07-22-2013, 01:15 PM   #13
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Great looking hams my local brother!
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