Ham, better with time?

[Dotyville]

Wasn't sure where to post this. I brined and smoked a picnic shoulder roast about two months ago. It was fine, not outstanding, just fine. I froze a few packages of it sliced and a few days ago I used one of those packs. Wow! What a difference! It was truly a better tasting experience. Is this normal!

 

[smokerjim]

in my opinion all smoked meats taste better after sitting a couple days, never had something last for a couple months but would imagine it would be excellant

 

[SmokinAl]

We do it all the time, since there are only 2 of us, most of what we cook goes into vac bags & into the freezer. We just take the packs out & put them in simmering water for about 1 hour, and they are as good or better than when they were coming off the smoker. I think most of us do this! BTW I have had stuff in vac packs for over a year & they still taste like they were just cooked.
Al

 

[Hamdrew]

Yes, and very much so.

Wednesday I smoked 3 day cured baby backs, yesterday when I diced up some of the leftovers (salads, pizzas, sides etc.) and sliced the loin thin for lunch meat, I had a taste and.. let's just say IMO, never have a taste til its just scraps left on the cutting board. LOL

 

[Colin1230]

Yes, that is my experience also. Vac sealed and frozen leftovers reheat great. I often think it is better than the original cook.

 

[chef jimmyj]

The phenomenon is called going " Nose Blind ", maybe better called Taste Blind. You Tongue senses Sweet, Salty, Sour, Bitter and Umami (Savory). The whole mouth senses Spicy Hot. Its the Noses, Olfactory Nerves, that sense the thousands of bold and nuanced Flavors like those of Garlic, Onion, Black or White Pepper, Smoke, Molasses, Lavender and different varieties of Honey.
When we cook, we are surrounded by and smelling all the Aromatic Compounds of Meat, Sautéing Onjons, Garlic with Herbs and Spices. And we most definitely are basted in all the Thin Blue Smoke, when we spend hourss tending a fire or futzing with our Smoker and the meat in it!
All these smells and smoke in particular, DULLS the Olfactory Nerves and our sense of Smell and Taste beyond the Tongues 5 Senses. The FOOD WE JUST COOKED TASTE...MEH! However, give your Nose a day or more to recover and that Meh, Bland Food, taste the way you expected and Fabulous! In the case of BBQ, you taste it was smoked with Apple Wood, Brined with Dr. PEPPER, Brown Sugar, Lemon and Orange Zest and Fresh Thyme. You smell and taste the meat was Rubbed with Hungarian Paprika, Garlic, Onion, Black and White Pepper, Oregano, Cumin and Chipotle Pepper for Heat. You taste all the ingredients and effort you put in!

Ive made the Thanksgiving Meal for Forty Years and EVERY time I join the family to eat. They rave and talk about the Juicy Bird and the Best Dressing Ever, and I just taste MEH, it's Ok...
Ten years ago I discussed with my Wife that it would save me the Hassle and Aggravation of trying to pull multiple dishes together, day of, and would reduce the Mess and cleanup if we made the bulk of the meal on Tuesday and Wednesday, Reheated on Thursday and just finished things like Mashed Taters and details day of. Not only was this procedure Easier for all involved, not Smelling the food cook all day, with Tasting and Adjusting, made for a more Relaxed Day and the BEST TASTING THANKSGIVING MEAL EVER! Even my family who are not in the kitchen but Smell the food cooking for hours, thought That years TG was better tasting.
Bottom line...Anything that requires an extended period of Cooking and Smelling, will ALWAY taste better a day or more later when your Nose Recovers...JJ

 

[Bearcarver]

I started typing what JJ explained, but mine would have been a lot less words, and not explained as good, so I'll just say, "Yup, What chef jimmyj , said above".

Bear