A HoneyBaked Ham is often the centerpiece of a holiday celebration, a Sunday brunch, or a special family gathering. Known for its signature sweet, crunchy glaze and perfectly spiral-sliced tender meat, it is a premium product that many look forward to all year. However, because these hams are often quite large, the question of leftovers is inevitable. To ensure you enjoy every bite safely and at peak quality, it is essential to understand the specific storage requirements for this unique brand of meat.
Unlike standard grocery store hams that might have various levels of water added or different curing processes, HoneyBaked hams are fully cooked, smoked for up to 24 hours over a blend of hardwood chips, and then hand-glazed. This preparation impacts how the meat responds to refrigeration and freezing. Whether you have just brought your ham home from a retail store or had one shipped to your doorstep, following the correct timeline and storage methods will prevent spoilage and maintain that iconic flavor.
Refrigeration Guidelines for HoneyBaked Ham
The refrigerator is the most common place for short-term storage. For the best experience, your refrigerator should be kept at a consistent temperature of 40°F or lower. Maintaining this cold chain is the first step in ensuring your ham remains safe to eat.
Unopened and Fresh from the Store
If you purchase a ham directly from a HoneyBaked Ham store and it has not been frozen, it typically stays fresh in the refrigerator for 7 to 10 days. The company’s specific curing and glazing process allows for a slightly longer shelf life than a standard home-cooked ham, which usually only lasts 3 to 5 days. Always check the “use-by” or “sell-by” date on the packaging as your primary reference point.
After Opening the Packaging
Once you break the seal and serve the ham, the clock begins to tick a little faster. Exposure to air introduces bacteria and causes the meat to lose moisture. For opened ham, you should aim to consume the leftovers within 5 to 7 days. To maximize this window, wrap the remaining portion tightly in the original foil or move it to an airtight container. Minimizing the “flesh-to-air” ratio is key to preventing the meat from drying out.
Shipped Hams and Thawing
If your ham was shipped to you, it likely arrived frozen or partially thawed. Upon receipt, you should immediately place it in the refrigerator. A fully frozen bone-in ham can take 24 to 36 hours to thaw completely in the fridge. Once it has thawed, the same 7 to 10-day rule applies. Never thaw your ham on the kitchen counter at room temperature, as this allows the exterior to enter the “danger zone” (between 40°F and 140°F) where bacteria multiply rapidly, while the center remains frozen.
Long-Term Storage in the Freezer
If you realize that your family cannot finish a whole ham within the one-week refrigeration window, the freezer is your best friend. Freezing allows you to preserve the ham for future meals without sacrificing much in the way of taste or texture, provided you package it correctly.
Freezing for Peak Quality
The HoneyBaked Ham Company guarantees the quality and freshness of their hams for up to 6 weeks in the freezer. While the meat will technically remain safe to eat for much longer (even up to 4 to 6 months), the high sugar content in the glaze and the moisture in the meat make it susceptible to freezer burn and texture changes after the 6-week mark.
Proper Freezing Techniques
To prevent freezer burn—which causes gray, dry patches on the meat—you must ensure the ham is double-wrapped. Use the original heavy-duty foil if it is still in good condition, and then place the wrapped ham inside a heavy-duty freezer bag or wrap it again with plastic wrap. Removing as much air as possible is the secret to a successful freeze.
Slicing Before Freezing
One pro tip for managing leftovers is to slice the ham before freezing. Instead of freezing a large 5-pound chunk, divide it into meal-sized portions. This allows you to pull out exactly what you need for a sandwich or a breakfast hash without having to thaw the entire remaining ham. Individual slices or small stacks should be separated by parchment paper before wrapping to prevent them from sticking together.
Signs of Spoilage: When to Toss It
No matter how carefully you store your ham, it will eventually go bad. It is vital to trust your senses rather than just the calendar. If you notice any of the following signs, it is time to discard the ham to avoid foodborne illness.
Changes in Smell
Fresh HoneyBaked ham should have a pleasant, smoky, and sweet aroma. If you open the container and detect a sour, sulfur-like, or “funky” smell, the meat has begun to spoil. Bacteria produce gases as they break down the proteins, and a strong off-odor is the most reliable indicator that the ham is no longer safe.
Texture and Surface Film
The surface of the ham should feel moist but not “slimy.” If you touch the meat and it feels sticky, tacky, or has a slippery film that remains on your fingers, this is a sign of significant bacterial growth. While the glaze itself is naturally sticky due to the sugar, the meat underneath should not feel slimy.
Visual Discoloration
Healthy ham is typically a light pink or rose color. If the meat begins to turn gray, green, or develops a dull brown tint, it has oxidized and is likely harborous to bacteria. Additionally, any signs of fuzzy mold—whether white, black, or green—mean the entire portion should be thrown away, as mold roots can penetrate deep into the meat.
Handling and Serving for Safety
How you handle the ham during your meal also impacts how long the leftovers will last. Food safety starts the moment the ham hits the table.
The Two-Hour Rule
Standard food safety guidelines dictate that perishable meats should not sit at room temperature for more than two hours. If your holiday dinner lasts all afternoon, it is better to carve what is needed and keep the rest in the refrigerator. If the ambient temperature is very warm (above 90°F), that window drops to just one hour.
Reheating Safely
HoneyBaked hams are designed to be served at room temperature or even cold, straight from the fridge. If you prefer your ham warm, it is best to heat it by the slice rather than reheating the entire ham, which can cause it to become tough and dry. To reheat a slice, place it in a skillet over low heat for a few minutes or in an oven at 275°F for about 10 minutes per pound until the internal temperature reaches 140°F.
Storage for Side Dishes and Turkey
Many people purchase the complete meal, including turkey breasts and side dishes like Macaroni and Cheese or Sweet Potato Souffle. These items have slightly different shelf lives.
Turkey breasts from the same brand typically stay fresh in the refrigerator for 5 to 7 days, which is a shorter window than the ham. Side dishes, once cooked or thawed, should be consumed within 5 days. If the sides are purchased frozen, they can remain in the freezer for months, but once they are heated, they follow the standard leftover rules.
Summary of Storage Durations
To keep things simple, keep these general timelines in mind for your ham:
- Refrigerator (Unopened): 7 to 10 days.
- Refrigerator (Opened/Sliced): 5 to 7 days.
- Freezer (For best quality): Up to 6 weeks.
- Freezer (Safe to eat): Up to 6 months.
By sticking to these timelines and ensuring your storage containers are truly airtight, you can stretch your investment and enjoy the delicious taste of HoneyBaked ham well after the initial celebration has ended.
FAQs
Can I leave a HoneyBaked ham out overnight?
No, you should never leave a HoneyBaked ham out overnight. Because it is a perishable meat, it must be refrigerated. If the ham has been left at room temperature for more than two hours, the USDA recommends discarding it due to the risk of rapid bacterial growth that can cause food poisoning.
Is it better to store ham in foil or plastic?
HoneyBaked hams come wrapped in a specific type of foil that is excellent for maintaining the glaze. For refrigeration, wrapping it tightly in that foil and then placing it in a plastic bag or airtight container is ideal. For the freezer, a double-wrap method using both foil and a freezer-safe plastic bag is the best way to prevent freezer burn.
How long does the ham bone last for soup?
If you have finished the meat and saved the bone for a soup or beans, the bone follows the same rules as the meat. It will last 5 to 7 days in the refrigerator. If you aren’t ready to make soup yet, wrap the bone tightly and freeze it; it will stay good for up to 3 months in the freezer.
Can I refreeze HoneyBaked ham after it has been thawed?
You can safely refreeze the ham only if it was thawed in the refrigerator and has not been sitting out at room temperature. However, keep in mind that each time you freeze and thaw meat, the ice crystals break down the cellular structure, which may result in a slightly drier or mushier texture.
Does the glaze make the ham last longer?
The high sugar content in the glaze acts as a mild preservative, and the smoking process also helps. This is why a HoneyBaked ham can last 7 to 10 days in the fridge compared to a standard home-cooked ham. However, these preservatives do not make the meat shelf-stable; refrigeration is still mandatory.