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| Ham hints
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Christmas hams will keep for several weeks with proper handling.
Reduced salt hams will not last as long as conventional hams so it's important to follow the instructions on the packaging.
Plan ahead
- the leg of ham needs to be stored in the refrigerator in a special ham bag or a clean cotton pillowcase
- the ham bag or pillowcase needs to be changed or washed and dried every 3 days
Check the fridge
- 5°C or below is the temperature the fridge needs to be to stop bacteria growing
- putting more than usual in a fridge can push up its temperature. Blocking cold air vents and more frequent opening and closing of the door can also raise the temperature.
- things like soft drinks can be safely kept cold in an ice-filled sink or esky
Make space
- don't allow any raw food such as other meats to touch the ham
Scrub up
- wash hands thoroughly before handling the ham, especially after nose blowing or going to the toilet
- avoid preparing food if sick with something like a cold, diarrhoea or nausea
- take extra care with hygiene if there are pets in the kitchen
- make sure to use separate cutting boards, knives and other kitchenware to prepare the ham
- use clean sponges and tea towels; dry wooden kitchenware in the sun if possible
Serving
- slice off the amount that's needed and keep the whole ham in the fridge
- ham needs to be eaten within 2 hours or put back in the fridge
Leftovers
- leftover sliced ham can be kept in the fridge for up to 2 days if wrapped in plastic or foil
- sliced meat can also be put back under the skin flap of the ham and stored in the ham bag or cotton pillowcase
- it’s also possible to freeze leftover ham slices
Please remember...
- Keep it cold
- Keep it clean
- Keep it hot
- ...and check the label
Ensuring food is safe and correctly labelled is the role of the NSW Food Authority.
For more information please call the Food Authority on 1300 552 406 or email contact@foodauthority.nsw.gov.au.
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