Ham Storage Chart NOTE: Freezer storage is for quality only. Frozen hams remain safe indefinitely.

Type of Ham	Refrigerate	Freeze
Fresh (uncured) Ham, uncooked	3 to 5 days	6 mos
Fresh (uncured) Ham, cooked	3 to 4 days	3 to 4 mos
Cured Ham, cook-before-eating; uncooked	v5 to 7 days OR Use-by date*	3 to 4 mos
Cured Ham, cook-before-eating; after consumer cooks it	3 to 5 days	1 to 2 mos
Fully Cooked Ham, vacuum sealed at plant, undated; unopened	2 weeks	1 to 2 mos
Fully Cooked Ham, vacuum sealed at plant, dated; unopened	Use by date*	1 to 2 mos
Fully Cooked Ham, vacuum sealed at plant, undated or dated; opened	3 to 5 days	1 to 2 mos
Fully Cooked Ham, whole, store wrapped	7 days	1 to 2 mos
Fully Cooked Ham, half, store wrapped	3 to 5 days	1 to 2 mos
Fully Cooked Ham, slices, store wrapped	3 to 5 days	1 to 2 mos
**Country Ham, uncooked, cut	2 to 3 mos	1 month
Country Ham, cooked	7 days	1 month
Canned Ham, labeled "Keep Refrigerated," unopened	6 to 9 mos	Do not freeze
Canned Ham, labeled "Keep Refrigerated," opened	7 days	1 to 2 mos
***Canned Ham, shelf stable, opened	3 to 4 days	1 to 2 mos
Lunch Meat Ham, sealed at plant, unopened	2 weeks OR Use-by date*	1 to 2 mos
Lunch Meat Ham, sealed at plant, after opening	3 to 5 days	1 to 2 mos
Lunch Meat Ham, sliced in store	3 to 5 days	1 to 2 mos
Proscuitto, Parma or Serrano Ham, dry Italian or Spanish type, cut	2 to 3 mos	1 month

*Company stands by its "Use-by" date. ** A whole, uncut Country Ham can be stored safely at room temperature for up to 1 year. After one year the ham is safe but the quality may suffer. *** An unopened Shelf Stable Canned Ham may be stored at room temperature for 2 years. Timetable For Cooking Ham NOTE: Set oven temperature to 325°F. Both cook-before-eating cured and fresh hams should be cooked to 160°F. Reheat fully cooked ham to 140°F.

Cut	Weight/lbs	Minutes/lb
SMOKED HAM, cook-before-eating
Whole, bone in	10 to 14	18 to 20
Half, bone in	5 to 7	22 to 25
Shank or Butt Portion, bone in	3 to 4	35 to 40
Arm Picnic Shoulder, boneless	5 to 8	30 to 35
Shoulder Roll (Butt), boneless	2 to 4	35 to 40
SMOKED HAM, fully cooked
Whole, bone in	10 to 14	15 to 18
Half, bone in	5 to 7	18 to 24
Arm Picnic Shoulder, boneless	5 to 8	25 to 30
Canned ham, boneless	3 to 10	15 to 20
Vacuum packed, boneless	6 to 12	10 to 15
Spiral cut, whole or half	7 to 9	4 to 18
FRESH HAM, uncooked
Whole leg, bone in	12 to 16	22 to 26
Whole leg, boneless	10 to 14	24 to 28
Half, bone in	5 to 8	35 to 40
COUNTRY HAM
Whole or Half (Soak 4 to 12 hrs in refrigerator; then boil, covered with water. Drain, glaze and brown at 400°F 15 minutes.)	10 to 16, whole; 5 to 8, half	20 to 25