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Smoked ham can develop uneven coloring or streaks due to how smoke circulates during processing. This can create darker edges or patchy tones.
When Should You Be Concerned?
While most marks are harmless, there are a few signs that indicate your ham may not be safe to eat:
- A slimy texture on the surface
- A strong, sour, or unpleasant odor
- Green, gray, or iridescent discoloration
- Mold that is not typical of dry-cured products
If you notice any of these, it’s best to discard the ham.
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