How long does ham last in the fridge

Hams are either wet cured, dry cured, smoked, or aged. Thus they have a longer shelf life than fresh meats. That depends. How long do eggs last? Foods that have been mixed together in a recipe will expire according to the quickest expiring ingredient in the list. In addition, we scoured the web for informative articles and reports related to food safety, food storage and the shelf life of Ham.

Although the Ham shelf life information on Eat By Date is generally reliable, please remember that individual cases will vary and that our advice should only be taken as an opinion and not a replacement for your health care professional. Please eat responsibly! Home » Proteins » Meats » Ham. How Long Does Ham Last?

Our Favorite Food Storage Set! After purchasing it should be taken home and refrigerated as soon as possible. When cooking and serving ham, the meat must be handle properly to prevent contamination. Use a different platter and cooking utensils for cooked meat than what was used for the raw meat, unless they have been properly cleaned and dried after exposure to the uncooked ham.

Be sure that uncooked ham does not come in contact with foods that have already been cook or foods that do not require cooking before being consuming, such as raw vegetables and fruit. It is important not to overcook ham if the desired result is to produce meat that is tender and juicy. In the past it was thought that pork had to be cooked until well done to eliminate the risk of trichinosis. Trichinosis is a food borne illness, which is caused by exposure to trichinella spiralis trichina , an organism sometimes found in hogs.

Improved production conditions and USDA guidelines have mostly eliminated the risk of trichinosis but some risk does remain. We still have to be concerned that the meat is handled and cooked properly to eliminate all risks. Most often dry-cured hams will have mold on their exterior surface, which develops during the long curing process.

The mold is generally harmless and is washed off before preparing the ham. During the dry curing process, moisture is drawn out of the ham, leaving them containing little water. Because of the low water content of dry-cured hams, bacteria cannot grow in them.

This is why dry-cured hams, which are uncooked, can be stored at room temperature. Staphylococcus aureus staph is a bacterium that is destroyed through cooking and processing. If the ham is mishandled, the staph bacteria can reappear. Staph can produce a toxin that cannot be killed by additional cooking. The high salt content that is present on a dry-cured ham's exterior hinders the growth of the staph bacteria. Once the ham is sliced, the moister interior allows the bacteria to grow.

This is why once a dry-cured ham is sliced it must be refrigerated. Curing solutions, used on wet-cured hams, contain salt, sodium nitrate, nitrites, and may also contain sugars, seasonings, phosphates and ascorbates.

The curing solution provides preservation, color development, and enhances flavor. The salt, sodium nitrate, and sodium nitrites in the curing solution inhibit the growth of Clostridium botulinum, which is a deadly microorganism that causes botulism. In this time the meat continues to cook and will reach the proper temperature without the meat becoming overcooked. See the chart below for internal temperatures that should be reached for proper doneness. Most hams should be stored so that they are kept out of the temperature zone in which bacteria grows quickly.

Fresh ham and cured ham can be stored in a refrigerator for several days, depending on the type of ham. If it is not going to be used within the recommended time, it should be frozen to prevent it from perishing.

Leftover ham should be wrapped tightly and refrigerated as soon as possible. Do not leave the ham at room temperature for more than two hours.

If it is not going to be used within four days of cooking, it should be frozen. The amount of time that it can be refrigerated will depend on the type of ham, how fresh it was when purchased, the temperatures it is exposed to in transporting from the store to home refrigeration and the type of packaging used.

Ham should be stored tightly wrapped to prevent the meat from drying out due to exposure to air. Tips How long does cooked ham last in the fridge? The precise answer to that question depends to a large extent on storage conditions - refrigerate ham within two hours of cooking. To maximize the shelf life of cooked ham for safety and quality, refrigerate the ham in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap.

Properly stored, cooked ham will last for 3 to 4 days in the refrigerator. I know there are some specialty products like country ham that are sometimes sold unrefrigerated and keep well at room temperature, but the vast majority of ham products require refrigeration. First and foremost, keep the meat well wrapped at all times. Packaged ham is usually vacuum sealed, or at the very least tightly sealed in a pack.

And even if you buy sliced lunch meat at the deli counter, it usually comes properly wrapped too. Those keep the moisture and smell inside, and prevent the ham from picking up any smells from the fridge. For the meat to last the longest, keep it in the far corner of the fridge and return it there right after cutting as much as you need.

When it comes to canned ham sold unrefrigerated , room temperature is perfectly fine for it. A cool place in a pantry or kitchen is perfect for storing the tins. Once you open the can, store any leftovers in the fridge. If possible, transfer the leftover ham to a small airtight container or put the tin in a freezer bag.