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You have leftover spiral ham from Sunday dinner in the fridge, a can of ham in the pantry from God knows how long ago, and a package of deli sliced \u200b\u200bham for sandwiches. Same words. Very different product. Very different shelf lives. One of them can last for years. The second one should have been used three days earlier.<\/p>\n
Does ham go bad?<\/strong><\/p>\nShort answer:<\/strong> Yes, ham does go bad, but it depends entirely on what type of ham you have. Deli-cut ham keeps for 3 to 5 days after opening. A cooked whole ham lasts for 3 to 5 days in the refrigerator. Spiral-cut ham lasts for 3 to 5 days refrigerated. Canned ham (shelf-stable) lasts for 2 to 5 years in the pantry without being opened. Whole country ham lasts up to 1 year unrefrigerated. Once cut or opened, all types require refrigeration.<\/em><\/p>\nSee the Food Storage Guide for more information on storing deli meats and perishable foods.<\/p>\n
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key takeaways<\/strong><\/p>\n\nCooked whole ham or spiral ham (opened): 3 to 5 days refrigerated (USDA)<\/li>\n Deli-cut ham (uncovered): 3 to 5 days refrigerated<\/li>\n Canned ham, shelf-stable (unopened): 2 to 5 years at room temperature (USDA)<\/li>\n Canned ham, labeled “Keep Refrigerated”: 6 to 9 months in refrigerator; follow the label<\/li>\n Whole country ham (uncut): up to 1 year at room temperature (USDA)<\/li>\n Country ham, after cutting: cool; Use within 1 week<\/li>\n Freezer: Most hams 1 to 2 months; Country ham is not recommended<\/li>\n<\/ul>\n<\/div>\nHam is not a product<\/h2>\nMore than any other deli meat, it’s important to know which specific type you have before you can say anything useful about ham shelf life. The USDA FSIS Ham and Food Safety Guide lists five major categories, each with completely different storage regulations. What is true for a can of shelf-stable ham is the opposite of what is true for deli-sliced \u200b\u200bham. They’re confused by how leftover holiday ham goes to waste or how someone gets sick from a can they assumed was still good.<\/p>\n
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The five types and what makes them different:<\/strong><\/p>\ncooked ham<\/strong> (whole, halved, spiral-sliced, boneless) are fully cooked during processing. Most holiday hams, spiral cuts and deli counter whole hams are of this type. Requires refrigeration. Reheating is optional as it is already fully cooked.<\/p>\nDeli-sliced \u200b\u200bham<\/strong> Sold in refrigerated packages or cut over the counter. Always refrigerated, always perishable, once opened has the shortest shelf life of the group.<\/p>\nShelf-Stable Canned Ham<\/strong> Has been commercially unsuccessful. No refrigeration is required before opening. Shelf life in the pantry 2 to 5 years according to the USDA. Generally no more than 3 pounds.<\/p>\nrefrigerated canned ham<\/strong> Labeled “Keep Refrigerated.” It is a different product from shelf-stable canned ham, even though both come in cans. It has not been completely sterilized. Should remain cool. Never leave at room temperature.<\/p>\ncountry ham<\/strong> (Virginia Ham, Smithfield Raw Country Ham) Cured with salt and kept for months. A whole, uncut country ham is shelf-stable for up to 1 year at room temperature, per USDA. Once cut, the moist interior should be refrigerated.<\/p>\n<\/div>\nHow long does ham last?<\/h2>\n\n
\n\n\nType<\/th>\n Pantry (not open)<\/th>\n refrigerator<\/th>\n freezer<\/th>\n<\/tr>\n \nCooked whole or half ham (boneless)<\/td>\n Refrigerate only<\/td>\n 7 days (USDA)<\/td>\n 1 to 2 months<\/td>\n<\/tr>\n \nCooked ham after cutting or cutting<\/td>\n Refrigerate only<\/td>\n 3 to 5 days (USDA)<\/td>\n 1 to 2 months<\/td>\n<\/tr>\n \nSpiral-Cut Ham (cut open)<\/td>\n Refrigerate only<\/td>\n 3 to 5 days (USDA)<\/td>\n 1 to 2 months<\/td>\n<\/tr>\n \nDeli-sliced \u200b\u200bham (cut loose)<\/td>\n Refrigerate only<\/td>\n 3 to 5 days<\/td>\n 1 to 2 months<\/td>\n<\/tr>\n \nShelf-Stable Canned Ham (Unopened)<\/td>\n 2 to 5 years (USDA)<\/td>\n 6 to 9 months<\/td>\n not recommended<\/td>\n<\/tr>\n \nRefrigerated canned ham (“keep refrigerated”)<\/td>\n never have a pantry<\/td>\n 6 to 9 months (USDA)<\/td>\n not recommended<\/td>\n<\/tr>\n \nCountry ham, whole uncut<\/td>\n Up to 1 year (USDA)<\/td>\n up to 1 year<\/td>\n not recommended<\/td>\n<\/tr>\n \nCountry ham, after cutting<\/td>\n Refrigerate only<\/td>\n 1 week after soaking or cutting<\/td>\n not recommended<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n