Nancy’s Kentucky Country ham is thoroughly aged and can be sliced and frozen for months with little or no loss of flavor. Wrap securely in plastic wrap and store in the refrigerator (Saran pack type). Gas builds up in loose plastic bags and changes the taste.
How long can country ham keep before being cooked
A whole, uncut dry-cured or country ham can be safely stored at room temperature for up to a year. Ham is safe after a year, but the quality may decline. Chopped country ham can be stored in the refrigerator for two to three months or in the freezer for a month.
What’s the best way to preserve country cured ham
Store in plastic wrap below 55°F. Wrap the ham tightly in wax paper or parchment paper, then unwrap it with foil and store in the refrigerator. If superficial mold appears, use the same instructions as for the ham bone or cut away any mold with a knife.
What’s the best way to keep an open country ham
Our country ham is popular, and for good reason. Whether you’re new to our country’s ham products or a long-time fan, we’ve reviewed and answered some of the most frequently asked questions about our hams.
Hanging a whole country ham in a cold, dry place can keep for up to a year. Our sliced vacuum-packed items do not require refrigeration and can be stored for up to a year if the seal is not broken. Always refer to the best by date printed on the packaging. After opening, keep the container in the refrigerator for no more than two weeks.
The smoke is only used to flavor the ham and to dry it throughout the smoking process. Our ham was just salted, not cooked, before they got to the store.
For flavor, country ham is salty. Salt-cured ham, so it comes from the curing process. Keep in mind that most people will recommend washing or soaking the ham before cooking. If you follow this procedure, there won’t be much salt.
You can find tons of recipes to try on our website! If you’re looking for something sweet and savory, we recommend our Spicy Apple-Peach Chutney. If you want to spice up your country ham with a dish that only takes a few minutes and a few ingredients, you’ll love our Creamy Mustard Sauce recipe.
How long can you keep country ham in the refrigerator
Most hams should be kept out of temperature zones where bacteria can grow rapidly. Hazardous zones are defined as the temperature range of 40 to 140 degrees Fahrenheit. Depending on the type of ham, fresh and cured hams can keep for several days in the refrigerator. If not edible within the recommended time frame, it should be refrigerated to avoid spoilage. Carefully wrap leftover ham and refrigerate as soon as possible. Let the ham come to room temperature for no more than two hours. It should be refrigerated if not used within four days of cooking.
Undercooked or cooked ham can be safely stored in the refrigerator for several days at 40F or lower. How long it can be refrigerated depends on the type of ham, how fresh it was when purchased, the temperature it was exposed to when transported from the store to home refrigeration, and the packaging used.
To prevent the meat from drying out from exposure to the air, keep it covered. To reduce meat handling, wrap ham in its original box whenever possible. Rewrap tightly with plastic wrap, foil, leak-proof bag, or place in an airtight container if the original package was opened. Meat should be kept in the coldest part of the refrigerator. The storage chart below shows the storage time for several types of hams.
Leftover cooked ham should be refrigerated as soon as possible after serving. Let the ham come to room temperature for no more than two hours. It doesn’t need to be completely frozen before refrigerating leftover ham. Wrap tightly in plastic wrap, foil, airtight bag or airtight container and refrigerate at 40°F or lower. See the table below for information on how long leftovers can keep.
Refrigeration advice:
- Wait until shortly before serving to cut the ham. Slices will dry out and lose moisture faster than uncut sections.
- Using an appliance thermometer, check the temperature of your refrigerator frequently to make sure it’s staying at the correct temperature.
- Divide leftovers into shallow plates and cool quickly before refrigerating. This will reduce the time pigs spend in danger zones between 40 and 140 degrees Fahrenheit.
- If you’re not sure if the ham has been refrigerated for the maximum recommended storage time, and you’re not sure if it’s edible, don’t taste it… throw it away!
Ham should be kept in the refrigerator at 40 degrees Fahrenheit or lower, and if not eaten within the recommended storage time, it should be frozen to avoid spoilage. If possible, avoid freezing ham as it can alter its flavor and texture. The nutritional value of meat is not affected by freezing.
To ensure the best quality, ham should be frozen as soon as possible after purchase. If it is to be frozen before cooking, it should be kept in its original packaging. If the ham has been removed from the original box or has holes in the original package, it should be carefully wrapped in moisture-proof heavyweight plastic wrap or foil, freezer bag, or freezer paper. To help keep the moisture in the ham, wrap it twice and make sure it’s tightly wrapped around the entire surface of the meat.
Note the contents and date on the box so you know how long it’s been in the refrigerator. Ham can be frozen past the specified date and still be safe to eat, but the meat quality will be reduced.
Ham needs to be frozen as soon as possible. Thaw is better if it freezes quickly. Place the package on the floor of the freezer or against a wall to speed up the freezing process, as these are the coldest parts. Frozen foods should always be frozen and stored in the freezer, not the refrigerator freezer. Freezers keep food at 0 degrees Fahrenheit or lower, allowing it to be stored for longer periods of time. Refrigerator freezers typically only hold 10 to 25 degrees Fahrenheit and will open more frequently, causing temperature fluctuations. If you put your ham in the freezer, you should use it sooner than if you put it in the freezer. The storage chart shows the best time to freeze for best quality.
Freezing Tips:
- When freezing ham, use moisture-proof packaging or bags. Waxed paper is not moisture resistant and should not be used to wrap ham as it will allow moisture to escape.
- To ensure the best quality, freeze the ham as soon as possible.
- Canned ham should not be frozen. Remove the meat from the container, wrap tightly, and freeze the canned ham if the shelf isn’t stable.
- If there is a bone in the ham that might stick out of the package, wrap it in foil or plastic wrap before wrapping the whole piece.
Do vacuum-packed country hams need to be refrigerated
Refrigerate plastic-wrapped and vacuum-packed hams. A ham wrapped in plastic lasts about a week. Vacuum-packed ham should be eaten within 1 week of the “sell by” date or before the “use by” date. Hams packaged in plastic or vacuum-packed can be frozen.
Is country ham okay to eat
Your ham is already cooked. Simply cut and serve. The ideal way to serve country ham is at room temperature. Alternatively, reheat the foil over low heat (275F) until warm.
Is it necessary to prepare cured country ham
In short, the ageing and curing process “cooks” the ham so you can eat it right after soaking and cleaning, although most people and recipes recommend frying, roasting, sautéing, roasting, or pan-frying. Regardless of the recipe, make sure the internal temperature of the ham reaches 160 degrees Fahrenheit.
Can uncooked country ham be eaten
American company Sermara Enterprises, which distributes prosciutto salt and drying equipment, has equipped more than half a dozen country ham makers, according to distributor Joe Amadee. “People who understand the prosciutto process realize that it’s very similar to the country ham process,” he explained.
The Department of Agriculture’s Food Safety and Inspection Service agreed. All dry-cured hams produced in the United States, whether country style or prosciutto style, are held to the same standards. Dry curing with salt inhibits bacterial growth, making the ham safe to eat raw.
Regulations allow for variations in style. Italian or domestic prosciutto is cured for 10 to 14 days before hanging to maturity, while regular country ham takes 35 to 50 days. Imported prosciutto must be aged for 400 days, while domestic prosciutto is usually aged 9 to 12 months. Prosciutto, unlike some of its country ham brethren, never smokes.
The most notable difference between country ham and prosciutto is the way they are eaten. Most country ham producers don’t consider ready-to-eat meats like prosciutto because they’ve been cured in the southern states. As a result, the Department of Agriculture requires uncooked country ham labels to include safe handling and cooking instructions.
Nancy Newsom Mahaffey’s family-run country ham shop in Princeton, Kentucky, is old-fashioned: She salts and sweetens only a few thousand nitrate- and nitrite-free pecan prosciutto a year. Wolfgang Puck, Emeril Lagasse and other chefs have used her sweet smoked ham.
“My primary market is Kentucky, which I think is a compliment, but my second market is California,” added Ms. Newsom Mahaffey. Ms. Newsom Mahaffey has just started serving her country ham as Gourmet-Aged Prosciutto ham for the second market, and chefs who plan to eat it raw.
I’m not sure what I would do with whole country ham.
Poaching (preferred): Place your country ham skin-side down in a container and cover with cold water when ready. Preheat water to 190 degrees F (simmer, not boil). Cook for about 25 minutes per pound, or until the internal temperature reaches 163 degrees Fahrenheit. Add water as needed to keep the ham covered.
