Some people think that re-boiling soup makes it safe for consumption. Hi Julie – the finished ham doesn’t have a really strong vinegar taste (although I could taste hints of vinegar) but it definitely smells like vinegar while boiling so … You should read the manual for your particular crock pot, because even though it might be safe for the food, I'm not sure if it's safe for your pot. Not All Wine Faults Are Actually Wine Faults Volatile Acidity …aka Acetic acid. Spread the glaze over the ham using a high-heat resistant spatula ($26 for a set). I suspect it did. Didn't seal it up. The wine's color can offer a clue too. Don't know if the smell went away yet. Add enough vinegar to create a thick paste. Any odd or off smells of vinegar, ammonia, or yeast mean it's time to throw out the turkey, pastrami, or ham. Be prepared that it will smell like vinegar while boiling. Haven't heard back. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish. Urine that contains a lot of water and few waste products has little to no odor. Oxidized-- The wine will smell like a sherry, and may smell stale, nutty or even like burnt marshmallow or stewed fruit. Worked great but they did smell like vinegar. What it is: This can be one of the most common wine faults, known as vinegar taint, but it is also a tool used by some high-quality winemakers to develop complexity in their flavor profiles. P.S. Usually an oxidized wine will be turning a shade of brown -- brick red for reds, and golden to tawny for whites. Remove the ham from the oven and discard the piece of foil. While re-boiling can kill some of the bacteria like salmonella and E. coli, other harmful species of bacteria, such as the bacteria that causes botulism, form inactive spores that can survive the process of re-boiling.Once soup cools down after re-boiling, these spores may start germinating and can multiplying quickly. A truly "warm" but not "hot" temperature like 100° F is practically a giant incubator, even worse than just leaving it at room temperature. If the lunch meat smells foul in any way (when bad, lunch meat often takes on a sour or vinegar-y scent), that’s not a good sign. If sliced deli meat like turkey, ham, or salami has a foul odor, throw it out; the smell typically indicates bacteria is growing inside, according to the folks at EatByDate. Especially when found in conjunction with other indicators of spoilage, such brown or gray areas on the surface of raw ground beef, an off odor is always a bad sign. Very strong batch. The wine's color can offer a clue too. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. -thinly sliced smoked, raw ham-thinly sliced onions-pepper-vinegar In a glass or ceramic bowl, layer the ham and onions. Very strong smell. 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