To reheat gammon twice?

[Yourface]

I have always followed the rule that meat should only be reheated once.

Made a gammon joint for tea on Tuesday. Made the most fantastic soup with it last night but I have loads left. Can I heat it up again? Or will I get sick?

I often do this. Just make sure it's absolutely piping hot.

I would do this but only if a) it hadn't been more than three days and b) I wasn't serving it to anyone with a dodgy constitution or who was immunocompromised for some reason.

But I have a pretty good digestive system, if I was more delicate in that area I would probably not.

I end up doing this. My family and I seem to have rather hardy constitutions!

Just an update...I didn't die!

Thanks for giving me the confidence to live on the edge! Yesterday soup ...today bungee jumping l!

I do gammon in the slow cooker, with veg and lentils to make soup. We have it hot the first day, with potatoes/other veg, then cold the next day in sandwiches with the soup made the day before, and if any left, cold with salad/baked potato etc. Don't fancy heating it again.

I have the same situation! Made gammon on Sunday, used leftovers for soup on Wednesday them froze the leftover soup. Worried about reheating the frozen soup a bit!

I cook gammon in slow cooker, then in a pie, then remains in soup, no-one has died yet, or even been ill. Salt overload, possibly, but no stomach upsets!

Just do it! Unless it's a really long incubation period...I'm still fine. I wouldn't do it with roast chicken, then heat up chicken soup twice though. Unless several people on mumsnet tell me it's fine.

The frozen part shouldn't make a difference.

I always just go with my gut instinct on these things. I'm not dead yet.

My favourite one is milk. I have friends who will throw a bottle of milk away the day after its "use by" date and it drives me insane. If it smells OK, use it!

My mum told me it's fine to reheat soup as many times as you like as long as you always bring it to boiling point. I always trust my mum.

I haven't died yet and reheat things alot. I don't follow the reheat once rule. We've got cast iron guts in this house.

I just had a bacon sandwich. The bacon went into the freezer reduced. Defrosted it two days ago. Used half and then finished it today. I sniffed it. It was fine .

For yourself it's fine. I wouldn't for a visitor though as you don't know if they're immunocompromosed from certain medications or anything.

Yep, I'd do it with roast chicken too. If it looks ok and smells ok (and hasn't been sitting in the fridge for more than three days or so) it's fine in my book.

That's a really good point about soup going to boiling point.

I'm feeling liberated here. Albeit in a souptastic way.

I do this often. I'd only reaheat what your going to eat so you don't end up with leftovers from your leftovers. Why waste good soup!

I have reheated things including meat and rice to lukewarm many times without counting for myself or family members, including the children, and we are still standing and in fact pretty robust immunologically.

Obviously it won't apply to everybody but for non-immuno-compromised individuals what doesn't kill you does make you stronger. Many studies show that.

I've reheated home made chicken soup loads of times. My lunch today was the remains of two batches of soup that were reheated once and then put in the freezer and reheated again today. I did give it a good boil but I'm definitely not dead. In fact it was bloody lovely.

How many re- hearings is too many, out of interest?

I've have to keep a Food Hygeine certificate up to date for work purposes. You're only ever meant to heat up anything - not just meat - once. Repeated heating of soup is definitely a no-no. Break it up into batches and just re-heat portions as you need them, not the whole lot. In hospitals (where I work) you can't even re-heat once, but that's because the patients are immune-compromised.

Out of interest, rice is one of the dodgiest things you can re-heat and gives one of the highest incidences of food poisoning, so that has to be especially hot when reheated to be safe.

But in reality...I re-heat things more than once, but rarely more than twice, given what I know from the courses I've done.