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Should Smoked meat be bloody?

post #1 of 2
Thread Starter 

We have a friend who smokes meat frequently.  A couple of months ago, he gave us a smoked ham.  It was frozen when he gave it to us, and I defrosted it over the last 24 hours.  The ham is probably about 4 lbs, and has about 3-4 tablespoons of blood in the bottom of the bag.  Is this usual, and is it safe to eat?

post #2 of 2

Is it a cooked smoked ham (ready to eat) or is a uncooked smoked ham (ready to cook)?  And to make it even more confusing, they also make "partially cooked" hams.  What you have could be any of them.


Is it one he fully smoked and would have been ready to eat prior to him freezing it or is it a "smoked ham" he bought from the store and gave you? A cooked ham should not be bloody.  But one that is cold smoked after curing but not fully cooked might still have a little color to the juice/liquid when thawed. Was it red blood or pinkish liquid?

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