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What in the world is "ham type flavor"?

alkapal Mar 19, 2011 07:32 PM

In a seasoning packet that came with some black eyed peas, this "ham type flavor" was listed as an ingredient. What in the world is that? I've heard of ham "flavor," but ham "type" flavor? whew!

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  1. Tripeler RE: alkapal Mar 19, 2011 07:40 PM

    I think it depends on what type of ham they are thinking about.
    There are many, many different varieties.

    1 Reply
    1. re: Tripeler
      m
      misterkot RE: Tripeler Mar 19, 2011 08:10 PM

      I think it's salt with a heavy dose of msg.

    2. Cheese Boy RE: alkapal Mar 20, 2011 12:00 AM

      Yup had a similar experience with a can of tomatoes recently. After years of purchasing only imported Italian tomatoes, I recently decided to purchase a can of Tuttorosso peeled plum shaped tomatoes and was surprised to learn that there was no "customary" whole basil leaf included in the contents. Usually, one would find at least one floating around in there somewhere, but this time nothing. So I decided to smell the contents and realize that maybe the basil was in there afterall. To my disappointment, the tomatoes smelled very bland and there was an off fragrance about them too. I couldn't make out what it was, so I decided to read the ingredients label and maybe THAT would prove to be revelatory. Sure enough, 'NATURAL BASIL FLAVOR'. My goodness. Some kind of extract perhaps? I was disappointed with the scent, but fortunately it didn't impact the recipe all that much. As a result, I will try not to stray because I believe whole basil leaf is best IMO.

      The ingredient declaration --> http://www.redgold.com/tuttorosso/pro...

      1. alkapal RE: alkapal Mar 20, 2011 05:04 AM

        still researching: http://www.gsbflavorcreators.com/Powd...

        http://flavorjen.com/shop/Flavorjen+S...

        i'm gathering (D'OH!) that there is not even a remotely faint ham-derivation anywhere in its provenance!

        1. mamachef RE: alkapal Mar 20, 2011 05:27 AM

          Eeerk. "Ham-type flavor" provokes in me a "soul-death type" shudder.
          I'm thinking it's some form of sodium base or yeast base that contains the merest hint of liquid smoke (or liquid-type smoke) to give it that Southern flava.
          Girl, you know how to cook and do it well. Make some dang peas and rice!

          1 Reply
          1. re: mamachef
            alkapal RE: mamachef Mar 20, 2011 05:32 AM

            i wasn't intending to USE the packet. i just had never heard of the ham "type" flavor. it is yet one step further removed from real food and toward the wonderful world of chemical re-creations of "reality."

            have a fantastic "good-type morning," mamachef!

          2. porker RE: alkapal Mar 20, 2011 06:25 AM

            Where is the package from, al? Could it just be a question of bad English translation? My nuoc mam from Thailand has "allergy advice:contains anchovy fish" not quite a warning, but rather "advice"...

            1 Reply
            1. re: porker
              alkapal RE: porker Mar 20, 2011 06:32 AM

              porker, it is a harris teeter brand package, from matthews, north carolina.

              "ham flavored seasoning packet inside" -- salt, dextrose, malodextrin, sugar, bacon flavor, disodium inosinate and disodium guanylate, ham type flavor, and no more than 2% silicon dioxide added as an anti-caking agent.

              ~~~~~~~
              mmmmmm mmmmm gooooooood!

            2. v
              vafarmwife RE: alkapal Mar 20, 2011 06:36 AM

              My ham type flavor comes from the scraps and grease from cooking a country ham. I chill the grease, cut it up, and freeze it in cubes. When I need ham flavoring for green beans, greens, or brown beans, I put a couple of cubes in. However I doubt this is what the package is talking about LOL.

              2 Replies
              1. re: vafarmwife
                alkapal RE: vafarmwife Mar 20, 2011 06:44 AM

                i like your idea of saving the ham fat scraps. usually, though, i just get a piece of the country ham to add in.
                ~~~~~~~
                actually, today, i might use half the peas to make the feta, scallion and spinach soup with quinoa recipe i just saw here on chow. except i'll be using the peas instead of quinoa. i said it is like a greek spinach pie without the phyllo calories.

                1. re: alkapal
                  v
                  vafarmwife RE: alkapal Mar 20, 2011 06:57 AM

                  My grandmother used to do this when we quit killing our own hogs and didn't have ready access to fatback. I also like to take the ham scraps from the bottom of the ham and grind them up and use them in ham salad.

              2. q
                Querencia RE: alkapal Mar 20, 2011 09:02 AM

                Ask a chemist.

                2 Replies
                1. re: Querencia
                  Cheese Boy RE: Querencia Mar 20, 2011 09:31 AM

                  Shoot !! It didn't occur to me until NOW that the flavoring might actually be completely ARTIFICIAL. I'm thinking smoke flavor etc where at least the essence is extracted. Wasn't thinking chemicals.

                  1. re: Querencia
                    alkapal RE: Querencia Mar 21, 2011 03:47 AM

                    querencia, that's what i am doing. there are chemists on these boards.

                  2. LorenM RE: alkapal Mar 20, 2011 10:44 AM

                    If it's anything like the ham flavor packet in 15 Bean Soup, it's not terrible but I would rather use some chicken base and throw in a few cheap smoked ham hocks and maybe a little bacon grease. On second thought, the packet might be better for you! Lol!

                    1. sunshine842 RE: alkapal Mar 21, 2011 04:00 AM

                      I think ham-type flavor goes well with pasteurized processed cheese food and fortified wine product.

                      Enough chemicals on a plate to start your own chemistry lab!

                      10 Replies
                      1. re: sunshine842
                        alkapal RE: sunshine842 Mar 21, 2011 04:06 AM

                        fortified wine product?

                        is that "marsala-type flavor"?

                        1. re: alkapal
                          sunshine842 RE: alkapal Mar 21, 2011 05:24 AM

                          http://chowhound.chow.com/topics/630467

                          1. re: sunshine842
                            alkapal RE: sunshine842 Mar 21, 2011 05:57 AM

                            oooooohhhhhhhheeeeeeeuuuuuuuuwwwwwwwww.

                        2. re: sunshine842
                          porker RE: sunshine842 Mar 21, 2011 04:35 AM

                          My uncle isn't a wine-product kind of guy, but he loves his malt beverage...

                          1. re: porker
                            alkapal RE: porker Mar 21, 2011 04:43 AM

                            malt-like beverage?

                            1. re: alkapal
                              porker RE: alkapal Mar 21, 2011 10:11 AM

                              I was hinting at the fact that "malt beverage" is a catch-all name for generally poor quality swill along the same lines as "wine-product" ...or as the Urban Dictionary says,
                              "High-powered, cheap source of booze-based amusement when one has only thirty dollars until payday. Seven dollars buys a lot of time-killing fun."
                              I was also trying to conjure a parallel comparison between a wine-snob and a beer guy, but in this case, a wine-product snob and a malt beverage guy, both of whom might be considered sub-par in their tastes...

                              But alas, my weak attempt at humour likely fails...{;-/)

                              1. re: porker
                                alkapal RE: porker Mar 21, 2011 03:19 PM

                                well, the sad fact is that "malt beverage" i've heard of for a long time, but never a "wine product." in the past, i heard of them as "wine coolers."

                                1. re: alkapal
                                  sunshine842 RE: alkapal Mar 22, 2011 12:41 AM

                                  yeah, I can't imagine how bad is has to be to earn the name "wine product" -- Drano might have a better mouthfeel.

                                  1. re: sunshine842
                                    porker RE: sunshine842 Mar 22, 2011 03:24 AM

                                    If you read the ingredient list, you'll notice it states "Drano less than 0.4% as stabaliser"

                                    1. re: porker
                                      sunshine842 RE: porker Mar 22, 2011 04:25 AM

                                      ROFL

                        3. Kajikit RE: alkapal Mar 22, 2011 07:54 AM

                          Nothing I want to eat, that's for sure! (shudders)

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