Recipe Index
 

 

Nancy's Kitchen - Tried and Tested Recipes
Ham Storage Chart











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 mos
Fresh (uncured) Ham, cooked 3 to 4 days 3 to 4 mos
Cured Ham, cook-before-eating; uncooked v5 to 7 days OR Use-by date* 3 to 4 mos
Cured Ham, cook-before-eating; after consumer cooks it 3 to 5 days 1 to 2 mos
Fully Cooked Ham, vacuum sealed at plant, undated; unopened 2 weeks 1 to 2 mos
Fully Cooked Ham, vacuum sealed at plant, dated; unopened Use by date* 1 to 2 mos
Fully Cooked Ham, vacuum sealed at plant, undated or dated; opened 3 to 5 days 1 to 2 mos
Fully Cooked Ham, whole, store wrapped 7 days 1 to 2 mos
Fully Cooked Ham, half, store wrapped 3 to 5 days 1 to 2 mos
Fully Cooked Ham, slices, store wrapped 3 to 5 days 1 to 2 mos
**Country Ham, uncooked, cut 2 to 3 mos 1 month
Country Ham, cooked 7 days 1 month
Canned Ham, labeled "Keep Refrigerated," unopened 6 to 9 mos Do not freeze
Canned Ham, labeled "Keep Refrigerated," opened 7 days 1 to 2 mos
***Canned Ham, shelf stable, opened 3 to 4 days 1 to 2 mos
Lunch Meat Ham, sealed at plant, unopened 2 weeks OR Use-by date* 1 to 2 mos
Lunch Meat Ham, sealed at plant, after opening 3 to 5 days 1 to 2 mos
Lunch Meat Ham, sliced in store 3 to 5 days 1 to 2 mos
Proscuitto, Parma or Serrano Ham, dry Italian or Spanish type, cut 2 to 3 mos 1 month
*Company stands by its "Use-by" date.

** A whole, uncut Country Ham can be stored safely at room temperature for up to 1 year. After one year the ham is safe but the quality may suffer.

*** An unopened Shelf Stable Canned Ham may be stored at room temperature for 2 years.

Timetable For Cooking Ham
NOTE: Set oven temperature to 325°F. Both cook-before-eating cured and fresh hams should be cooked to 160°F. Reheat fully cooked ham to 140°F.
Cut Weight/lbs Minutes/lb
SMOKED HAM, cook-before-eating
Whole, bone in 10 to 14 18 to 20
Half, bone in 5 to 7 22 to 25
Shank or Butt Portion, bone in 3 to 4 35 to 40
Arm Picnic Shoulder, boneless 5 to 8 30 to 35
Shoulder Roll (Butt), boneless 2 to 4 35 to 40
SMOKED HAM, fully cooked
Whole, bone in 10 to 14 15 to 18
Half, bone in 5 to 7 18 to 24
Arm Picnic Shoulder, boneless 5 to 8 25 to 30
Canned ham, boneless 3 to 10 15 to 20
Vacuum packed, boneless 6 to 12 10 to 15
Spiral cut, whole or half 7 to 9 4 to 18
FRESH HAM, uncooked
Whole leg, bone in 12 to 16 22 to 26
Whole leg, boneless 10 to 14 24 to 28
Half, bone in 5 to 8 35 to 40
COUNTRY HAM
Whole or Half (Soak 4 to 12 hrs in refrigerator; then boil, covered with water. Drain, glaze and brown at 400°F 15 minutes.) 10 to 16, whole; 5 to 8, half 20 to 25

http://www.nancyskitchen.com 


Click to Print this Recipe           

Want to share this recipe with a friend?
[ Click Here to send this recipe to a friend ]


Mr. Food eCookbook          

                    
                                                            
                           Chili's Free Chips and Queso