Whether it is a leftover holiday centerpiece, a quick deli purchase for weekday sandwiches, or a vacuum-sealed spiral ham waiting for a special occasion, ham is a staple in many households. However, because ham comes in so many different varieties—cured, uncured, smoked, cooked, and canned—knowing exactly how long it stays safe to eat can be confusing. Food safety is paramount when dealing with pork products to prevent foodborne illnesses. This comprehensive guide will break down the storage timelines, signs of spoilage, and best practices for keeping your ham fresh and delicious.
Understanding the Different Types of Ham
Before diving into specific timelines, it is essential to understand that not all hams are created equal. The processing method significantly impacts the shelf life.
Fresh Uncured Ham
Fresh ham is essentially an uncured leg of pork. Because it hasn’t been preserved with nitrates or heavy salt, it has the shortest shelf life. You should treat fresh ham the same way you would treat a raw pork roast or chops.
Cured Ham
Most hams found in the grocery store are cured. Curing involves adding salt, sodium nitrate, and sometimes sugar or seasonings. This process inhibits bacterial growth, allowing the meat to last much longer than fresh pork. Cured hams can be “ready-to-eat” or require cooking.
Deli Ham and Sliced Meats
Deli ham is often highly processed and sliced thin. Because of the increased surface area exposed to air during slicing, it tends to spoil faster than a whole ham once the package is opened.
How Long Can Ham Last in the Fridge?
The refrigerator is your primary tool for short-term ham storage. For the best results, ensure your refrigerator is set to 40°F or below.
Fresh and Uncooked Ham
If you have purchased a fresh, raw ham that has not been cured, it will only stay fresh in the refrigerator for 3 to 5 days. It is vital to cook it within this window to ensure quality and safety.
Cured Ham (Unopened)
A whole, bone-in, or boneless cured ham that is still in its original vacuum-sealed packaging can last quite a while. Generally, these will stay good for up to 2 weeks in the fridge, or until the “use-by” date printed on the package.
Cured Ham (Opened or Sliced)
Once you break the vacuum seal or start slicing into a whole ham, the clock starts ticking faster. Cooked, cured ham (including leftovers from a holiday dinner) should be consumed within 3 to 5 days. This same rule applies to spiral-cut hams, which are often pre-sliced and therefore more susceptible to drying out and bacterial growth.
Deli Ham
Unopened vacuum-sealed deli ham can last about 2 weeks. However, once the package is opened, or if you purchased it freshly sliced from the deli counter, you should eat it within 3 to 5 days.
Canned Ham
Canned hams are unique. “Shelf-stable” canned hams can sit in your pantry for 2 to 5 years at room temperature. However, “refrigerated” canned hams (which are clearly labeled) must stay in the fridge and can last up to 6 to 9 months unopened. Once any canned ham is opened, it must be treated like fresh cooked ham and eaten within 3 to 5 days.
Freezing Ham for Long-Term Storage
If you realize you won’t be able to finish your ham within the recommended refrigerator timeframe, the freezer is an excellent option. While freezing keeps food safe almost indefinitely, the quality and texture will eventually degrade.
Freezer Timelines
For the best taste and texture, follow these guidelines for frozen ham:
- Fresh, uncooked ham: 6 months.
- Cooked ham (whole or slices): 1 to 2 months.
- Cured, uncooked ham: 3 to 4 months.
- Deli meats: 1 to 2 months.
The reason cured meats have a shorter freezer life than fresh meat is the salt content. Salt tends to accelerate the development of rancidity in the fats when frozen, leading to an “off” flavor even if the meat is technically safe to eat.
How to Properly Freeze Ham
To prevent freezer burn, wrap the ham tightly in plastic wrap or aluminum foil, then place it inside a heavy-duty freezer bag. Squeezing out as much air as possible is the key to maintaining moisture. If you have a vacuum sealer, this is the ideal time to use it.
Signs That Your Ham Has Gone Bad
Regardless of what the calendar says, you should always inspect your meat before consuming it. Use your senses to determine if the ham is still safe.
The Smell Test
Fresh or properly cured ham should have a mild, salty, or smoky aroma. If you notice a sour, sulfur-like, or “funky” smell, the ham has likely begun to rot. Do not taste-test meat that smells bad.
Visual Inspection
Look for changes in color. While ham is naturally pink, it should not look grey, green, or black. A slight iridescent sheen on sliced deli meat is sometimes normal due to the way light hits the muscle fibers, but a slimy film is a major red flag. If you see any mold growth, the entire portion should be discarded.
Texture and Feel
Freshly cooked or sliced ham should feel moist but firm. If the surface of the meat feels slimy, sticky, or excessively slippery to the touch, bacteria are multiplying on the surface. Washing the slime off will not make the meat safe to eat, as the toxins produced by bacteria can penetrate the meat.
Best Practices for Ham Food Safety
To maximize the lifespan of your ham and keep your family safe, follow these storage tips:
The Two-Hour Rule
Never leave ham out at room temperature for more than 2 hours. This includes the time it sits on the table during a holiday meal. If the ambient temperature is above 90°F, that window shrinks to just 1 hour. Bacteria thrive in the “Danger Zone,” which is between 40°F and 140°F.
Proper Thawing
Never thaw ham on the kitchen counter. The outside of the meat will reach room temperature and start growing bacteria while the center is still frozen. Instead, thaw your ham in the refrigerator. For a large whole ham, this may take 24 to 48 hours. For a quicker method, you can submerge the ham in cold water (keeping it in its leak-proof bag) and change the water every 30 minutes.
Reheating Leftovers
When reheating ham, ensure it reaches an internal temperature of 165°F to kill any potential bacteria that may have formed during storage.
FAQs
Can I eat ham that has been in the fridge for a week?
If the ham is a whole, unopened cured ham, it is likely still fine. However, if it is cooked ham, leftover spiral ham, or opened deli meat, 7 days is too long. The USDA recommends consuming these items within 3 to 5 days to avoid the risk of food poisoning.
Is it safe to freeze ham twice?
You can safely refreeze ham if it was thawed in the refrigerator. However, each time you freeze and thaw meat, the ice crystals break down the cellular structure, which can result in a mushy or dry texture. If the ham was thawed at room temperature or in warm water, it should not be refrozen.
Why does ham sometimes look shiny or iridescent?
A rainbow-like shimmer on the surface of sliced ham is often a physical phenomenon called structural coloration. It occurs when light hits the moisture and fats on the surface of the cut muscle fibers. If the meat smells fine and isn’t slimy, this iridescence is generally harmless and does not indicate spoilage.
Does honey-glazed ham spoil faster than plain ham?
Yes, hams with sugary glazes or coatings can sometimes spoil slightly faster because the sugar provides a food source for certain types of bacteria and yeast. Additionally, glazes can mask the early scents of spoilage. It is best to stick strictly to the 3 to 5 day rule for glazed leftovers.
How should I store a ham bone for soup?
If you have saved the bone from a holiday ham to make pea soup or stock, you should treat it like the meat itself. Keep it in the fridge for no more than 5 days. 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.