All About Ham
Your complete guide to ham - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Ham Last?
Storage times and freshness tips for ham in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened canned/shelf-stable ham (pantry)2-5 years (canned); 2-6 months (dry-cured, vacuum-sealed)
Signs of Spoilage
For canned ham: bulging, leaking, or rusted cans; dents in seams. For vacuum-sealed: compromised seal, unusual liquid inside, foul odor upon opening, discolored meat.
How to Check
Visually inspect the packaging for damage. For canned goods, if the can shows any signs of compromise, discard immediately without opening. If the packaging is intact, the primary check will be a smell test immediately after opening – it should smell fresh, not sour or off.
Storage Tips
Store in a cool, dry place away from direct sunlight. Always check 'best by' or 'expiration' dates. If a can is compromised, there's a risk of botulism, so never taste.
unopened refrigerated ham (fridge)1-2 weeks past 'sell by' date (whole/half ham); 3-4 weeks (vacuum-sealed deli ham, if packaging intact and unopened)
Signs of Spoilage
Slimy surface, dull or grayish-greenish discoloration, sour or strong ammonia-like odor, visible mold (white, green, or black fuzzy spots), unusual stickiness.
How to Check
Visually inspect the ham through the packaging for discoloration or mold. Gently press on the package – if it feels unusually soft or squishy, or if there's excessive liquid, it could be a sign of spoilage. Upon opening, perform a smell test immediately. A fresh ham should have a mild, pleasant aroma.
Storage Tips
Always adhere to the 'use by' or 'best by' date on the packaging. Keep ham in its original sealed packaging until ready to use. Store on the lowest shelf of the refrigerator to prevent drips onto other foods.
opened ham (fridge)3-5 days
Signs of Spoilage
Slimy or tacky texture, dull or grayish/greenish discoloration (especially around the edges), strong sour, sulfuric, or ammonia-like odor, visible mold growth (fuzzy white, green, or black spots).
How to Check
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Visual Inspection: Look for any changes in color, especially dullness or green/grey patches. Check for mold.
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Touch Test: Gently touch the surface; if it feels slimy or unusually sticky, it's likely spoiled.
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Smell Test: A strong, off-putting odor (sour, ammonia, sulfur) is a clear indicator. Do not taste if any other signs are present.
Storage Tips
Once opened, transfer ham to an airtight container or wrap tightly in plastic wrap and then foil to minimize air exposure. This helps prevent drying out and slows bacterial growth. Do not leave opened ham at room temperature for more than 2 hours. When in doubt, throw it out – ham is a high-risk protein.
frozen ham1-2 months (sliced deli ham); 3-4 months (whole/half ham) for best quality; safe indefinitely.
Signs of Spoilage
While frozen ham remains safe indefinitely, quality degrades over time. Signs of quality degradation include freezer burn (dry, discolored patches, typically grayish-brown), which affects texture and flavor. It's not a safety issue but reduces palatability.
How to Check
Visually inspect for freezer burn. The ham might appear dryer or have areas that are lighter in color. After thawing, the texture might be slightly softer or more crumbly. A mild 'freezer' smell is normal; a strong off-odor after thawing indicates spoilage (likely due to pre-existing spoilage or improper thawing).
Storage Tips
For optimal quality, wrap ham tightly in plastic wrap, then heavy-duty aluminum foil, or place in a freezer-safe bag, pressing out as much air as possible. Label with the date. Thaw frozen ham slowly in the refrigerator (never at room temperature) to maintain quality and safety. Once thawed, treat as 'opened ham' and consume within 3-5 days.