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Safe handling and storage of ham advised by agriculture department
The agriculture department outlines how to store ham to prevent staph food poisoning. Refrigerate whole cured hams seven days or less, small cuts three to five days, and unopened canned hams up to six months. Freezing is discouraged except one to two months with tight wrapping at 0 degrees F. Emphasizes sanitation and proper hygiene to avoid contamination and toxin formation.
MENTIONED IN THIS ARTICLE
Washington, D.C
U.S. Department of Agriculture