When it comes to defrosting and using your ham you have two methods to choose from that should result in safely thawed out ham. Method one is the best both for taste and safety and that is to take your ham out plenty of time before you want to use it and pop it on a plate in the fridge.
This allows the ham to defrost slowly. How long this takes will depend on how thick your ham slices or chunks are. A small portion can take up to six hours so if you have a lot of ham to defrost make sure you allow plenty of time for it to defrost thoroughly before you cook. Cooking partially thawed ham can make you sick so be careful.
Method two is a slightly quicker method but it is one to use with care. Submerge your packets of ham in a bowl of cold water. Make sure your packet is leak proof. This is quicker but you should still expect the ham to take a while to defrost. Allow approximately 30 minutes for every pound of ham. The optimum time that food has time for bacteria to grow is at the point it is being cooled or being warmed so the more times you repeat this cooling and warming process, the more time there is for harmful bacteria to grow.
Freezing ham is also a great way of getting prepared in advance of any special occasion. You can cook and freeze ham joints and slices a few days ahead of your celebration and defrost the day before for delicious ham, perfectly cooked.
One thing to always be careful of when dealing with ham or pork products of any kind is that they can contain harmful bacteria that can cause food poisoning. So, you should always take care when it comes to cooking, freezing and thawing out your ham. All you need to do is write the date on the packet with a permanent marker so you know when you need to use up the ham and pop it in the freezer!
It really is that easy. If you have opened your packet of ham then you do need to make sure it is airtight before freezing by putting portions into a freezer bag before putting it into the freezer. Cajun-Spiced Ham.
Credit: Jason Donnelly. Make sure ham is cooled and dry to prevent ice crystals. This will help prevent freezer burn. Fresh, uncured, uncooked ham: 6 months Fresh, uncured, cooked ham: 3 to 4 months Cured, cook-before-eating ham sliced or whole : 3 to 4 months Fully-cooked, unopened ham: 1 to 2 months Cooked, whole ham: 1 to 2 months Cooked slices, half, or spiral cut ham: 1 to 2 months Cooked country ham: 1 month Canned, shelf-stable, opened don't freeze unopened canned ham : 1 to 2 months Prosciutto, Parma or Serrano ham, dry Italian or Spanish type ham, sliced: 1 month.
Comments Add Comment. Back to story Comment on this project. Tell us what you think Thanks for adding your feedback. Denver Breakfast Muffins. Breakfast Enchiladas. Zucchini and Ham Casserole. Ham and Cheese Pasta Bake. Ham Stuffed Shells. Devilled Ham. Asparagus and Ham Tarts. Southwestern Quesadillas.
Hearty Ham and Barley Soup. Ham and Lentil Soup with Barley. Cook-before-eating; Uncooked: 3 to 4 months Cook-before-eating; After consumer cooks it: 1 to 2. Vacuum sealed at plant; undated; unopened: 1 to 2 months Vacuum sealed at plant; dated; unopened: 1 to 2 months Vacuum sealed at plant; undated or dated; opened: 1 to 2 months Whole; Stored wrapped: 1 to 2 months Half; Store wrapped: 1 to 2 months Slices; Store wrapped: 1 to 2 months.
Whole, uncut country ham can be stored at room temperature for up to 1 year. The ham is safe after 1 year, but the quality may suffer. By Sheri Castle December 15, Save FB Tweet More. Best Ham Glaze.
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