Check for a sour smell accompanying or overwhelming the usual smoky, meaty aroma, a slimy texture when handling the ham, or any full or partial color changes (gray, brown, or green). When in doubt, throw it away without eating any.
Ham—it’s the gift that keeps on giving, but only if you store it right. Whether you’re dealing with a juicy spiral ham, a hearty ham steak, or deli slices, knowing how to keep it fresh can save you from waste and, let’s be real, regret.
Here’s everything you need to know about cured or smoked ham longevity, freezing tips, and sniff-test strategies.
How Long Does Ham Last?
It depends on the type! Here’s a quick breakdown:
- Spiral Ham: Unopened and stored in the fridge, it’s good for 5–7 days after the sell-by date, which is usually a nice long time after it’s for sale in the store. Once opened, aim to finish it within 5 days.
- Ham Steak: Fresh ham steaks typically last 3–4 days in the fridge. Cooked? You get an extra day or two.
- Deli Ham: Freshly sliced deli ham stays good for 3–5 days in the fridge. Packaged deli ham? You’ve got 7–10 days unopened, but once the seal’s broken, it’s back to the 3–5 day rule.
Pro Tips
- Keep ham in its original packaging until you’re ready to use it. Once opened, store it in an airtight container or wrap it tightly in plastic wrap to lock in freshness. Air is the enemy of freshness.
- Use freshly washed hands or clean gloves when handling ham slices to avoid cross-contamination, which can shorten the shelf life of leftover ham.
Can You Freeze Ham?
Oh, absolutely. Ham loves a good nap in the freezer. Here’s how:
- Spiral Ham: Slice it into portions and wrap each tightly in plastic wrap, followed by aluminum foil, or use freezer-safe bags. Frozen ham stays good for 1–2 months for best quality.
- Ham Steak: Toss it in a freezer bag. It’ll be at its best for up to 2 months.
- Deli Ham: Wrap portions in plastic and place them in a freezer bag. Use within 1–2 months.
Freezing ham is a smart move if you’ve got leftovers or bought in bulk. Just remember to wrap it well, divide into portions, and label with the date. It’s best to only freeze it once, but if you need to refreeze it, bag or wrap in smaller portions. Ham that’s been refrozen might be best used in cooked recipes like soups, stews, pot pie and the like, since the texture can break down quite a bit (but you’ll still have the smoky ham flavor in tact.)
Thawing Tip: Always defrost ham in the fridge—not on the counter. You don’t want your ham to audition for a bacteria science project.
How to Tell if Ham is Bad
Nobody wants to play “Guess That Smell” in their kitchen. Here’s how to spot a ham that’s past its prime:
- Funky Smell: If your ham smells sour, off, or like it’s trying to come alive, it’s time to toss it.
- Slimy Texture: A little moisture is fine, but slimy is a no-go. Not sure? Sacrifice a slice to your bare hands then rub your fingers together. Slick and slimy or just wet? For a slippery feeling, it may not be safe to eat.
- Color Change: Fresh ham is pink. If it’s gray, brown, or green, don’t risk it.
When in doubt, throw it out. Your stomach will thank you.
No-Nonsense Tips on Storing Ham
Want your ham to last? Here’s how to show it some love:
- Keep it cold. Ham should always be refrigerated at 40°F (4°C) or below. Use the two-hour rule for leaving it out at room temp: The preservatives even in cured ham can only work so hard. It should only be left out for two hours total, and keep chilled the rest of the time for optimal freshness and safety.
- Wrap it tight. Once opened, use airtight containers, plastic wrap, or aluminum foil to keep air (and smells) out. Remember, air causes dehydrated, chewy meat, and oxygen creates an ideal environment for bacteria to grow.
- Freeze leftovers into portions. That way you won’t have too much thawed that you can’t eat all in one sitting.
Sources: Hams and Food Safety | Food Safety and Inspection Service; Cold Food Storage Chart | FoodSafety.gov
The bottom line
Hope this helped you make sure you are eating only the best-tasting ham.