It’s usually only water they syringe into meat - so they can sell a 1.5kg leg of lamb as a 1.7kg ;) but only if your food supply is really badly regulated
The sugar in bacon is from the brine it is soaked in; in ham it’s from the glaze it was coated in before it was sliced - the sugar on sliced ham is all in the edge
Sliced ham is cut from the big piece. And you’re right, aside from Christmas, ham isn’t usually glazed. I guess there’s sugar in the pot when the ham is cooked, so I think my advice is right - the sugar will not have penetrated far
I guess I haven’t thought much about sugar in smallgoods, as it was within the 20g allowance on keto (even with a bowl of salad) and now I’m on “zero carb” I don’t bother with ham because it doesn’t have enough fat
It’s usually only water they syringe into meat - so they can sell a 1.5kg leg of lamb as a 1.7kg ;) but only if your food supply is really badly regulated
The sugar in bacon is from the brine it is soaked in; in ham it’s from the glaze it was coated in before it was sliced - the sugar on sliced ham is all in the edge
Salami might have sugar to promote fermentation
Glazed sliced ham? No I’m talking a bout a big piece of meat without glace. I’m not in the states though so might be different there.
Sliced ham is cut from the big piece. And you’re right, aside from Christmas, ham isn’t usually glazed. I guess there’s sugar in the pot when the ham is cooked, so I think my advice is right - the sugar will not have penetrated far
I guess I haven’t thought much about sugar in smallgoods, as it was within the 20g allowance on keto (even with a bowl of salad) and now I’m on “zero carb” I don’t bother with ham because it doesn’t have enough fat
I’m also not in the states, g’day from Australia