[Caroline1]

I cured a couple of hams about a month ago and vac packed them in the fridge. I have just gone to cook and noticed the vac pack on one of them hasn't held and the meat has soft white spots on it.

Presuming some kind of mould but wondering as I need to cook it anyway, whether cutting off the edges/washing it would still make it edible?

Any thoughts?

[devonlady]

It might well be safe but my thinking is, if in doubt, chuck it out!

[Bionic]

I have to say I agree with Devonlady