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Recipes and Craft Ideas
Ham and Ham Glaze Recipes Index
Buying a Ham and Cooking Times
Ham Storage Chart
Ham Recipes
Ham Glaze Recipes
Ham Sauces
My Favorite Ham and Leftover Ham Recipes
Baked Holiday Ham
7 to 10 lb. smoked ham
Apricot-Mustard Glaze
Cook ham. Spread glaze over ham 20 minutes
before end of cooking time.
Apricot Mustard Glaze:
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice
Drain apricots, reserving syrup, and puree fruit in blender or put through food
mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and
lemon juice in small saucepan. Cook over moderate heat
for 8 to 10 minutes (to honey consistency), stirring occasionally.
Brown Sugar And Orange Juice Ham Glaze
1 sm. can frozen orange juice
1/2 can crushed pineapple
1/2 c.+ brown sugar
1/2 c.+ sugar
1/2 tsp. cloves
Mix well together all ingredients, simmer over low heat until the sugars have
dissolved. Can use 1/2 cup of sugars, add more if needed. All depends on taste.
Baste your favorite ham with this.
Crock Pot Baked Ham
1 sm. ham
Apple juice to cover
1 c. brown sugar
2 tsp. dry mustard
1 tsp. ground cloves
2 c. white raisins
Cook ham in juice 8-10 hours on low. Before serving turn oven to 375 degrees.
Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot
juice. Smear on ham. Place ham in a baking pan and pour in a cup full of the hot
juice and the raisins. Bake 30 minutes or until the paste has turned into a
glaze.
Ham Storage Chart
NOTE: Freezer storage is for quality only.
Frozen hams remain safe indefinitely.
| Type of Ham |
Refrigerate |
Freeze |
| Fresh (uncured)
Ham, uncooked |
3 to 5 days |
6 months |
| Fresh (uncured)
Ham, cooked |
3 to 4 days |
3 to 4 months |
| Cured Ham,
cook-before-eating; uncooked |
5 to 7 days or “use-by”
date* |
3 to 4 months |
| Cured Ham,
cook-before-eating; after consumer cooks it |
3 to 5 days |
1 to 2 months |
| Cooked Ham,
vacuum sealed at plant, undated; unopened |
2 weeks |
1 to 2 months |
| Cooked Ham,
vacuum sealed at plant, dated; unopened |
“Use- by” date* |
1 to 2 months |
| Cooked Ham,
vacuum sealed at plant, undated or dated; opened |
3 to 5 days |
1 to 2 months |
| Cooked Ham,
whole, store wrapped |
7 days |
1 to 2 months |
| Cooked Ham, half,
store wrapped |
3 to 5 days |
1 to 2 months |
| Cooked Ham,
slices, store wrapped |
3 to 5 days |
1 to 2 months |
| Spiral-cut hams
and leftovers from consumer-cooked hams |
3 to 5 days |
1 to 2 months |
| **Country Ham,
uncooked, cut |
2 to 3 months |
1 month |
| Country Ham,
cooked |
7 days |
1 month |
| Canned Ham,
labeled "Keep Refrigerated," unopened |
6 to 9 months |
Do not freeze |
| Canned Ham,
labeled "Keep Refrigerated," opened |
7 days |
1 to 2 months |
| ***Canned Ham,
shelf stable, opened |
3 to 4 days |
1 to 2 months |
| Lunch Meat Ham,
sealed at plant, unopened |
2 weeks or “use-by” date* |
1 to 2 months |
| Lunch Meat Ham,
sealed at plant, after opening |
3 to 5 days |
1 to 2 months |
| Lunch Meat Ham,
sliced in store |
3 to 5 days |
1 to 2 months |
| Prosciutto, Parma
or Serrano Ham, dry Italian or Spanish type, cut |
2 to 3 months |
1 month |
Quantity to Buy
When buying a ham, estimate the size needed according to the number
of servings the type of ham should yield:
- 1/4 - 1/3 lb. per serving of boneless ham
- 1/3 - 1/2 lb. of meat per serving of bone-in
ham
Source: USDA
Easy Ham and Leftover Ham Recipes
Angel Hair Pasta with Ham/a>
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