Let's be honest: Canned ham isn't exactly the most popular canned meat. Sure, it's an ultra-processed, long-lasting form of ham, but in our opinion, a lot of the reason why it gets such a bad rep is because people just don't know how to use it, and end making some key mistakes when doing so. This much-maligned ingredient is all too often sliced straight out of the can and used as mystery meat, when in fact you can cook canned ham in a bunch of different ways.
Whether you're failing to fry your ham or add a burst of sweet flavor to it, you're likely not using it to its full potential. Many people are also put off this canned protein because of some negative experience they had years before, and forget that plenty of canned hams out there taste very different. Plus, if you're scared of canned ham because of how it's stored, or how salty it is, it's time to stop right now.
Let's clear up all those mistakes people make with canned ham, and face a brighter future with this meat. 1. Mistake: Assuming all canned ham tastes the same Perhaps the biggest mistake that people make with canned ham is thinking that all of it is low-quality and disgusting-tasting.
While it's certainly true that canned ham doesn't really hold a candle to the fresh variety, it's an error to think that all manufacturers out there put no care whatsoever into their product. There are types of canned ham that suit every budget, and some varieties out there have a surprisingly nuanced taste, with a rich flavor tha.
