Can you eat a ham that has been frozen for 2 years?

In this short article, we will answer the question, “Can you eat a ham that has been frozen for 2 years?” in addition to discussing the shelf life and storage of various kinds of hams.

Can you eat a ham that has been frozen for 2 years?

Yes, you can consume ham frozen for 2 years. According to the US Department of Agriculture (USDA) [1], frozen hams remain safe indefinitely, but the quality may suffer with lengthy freezer storage. 

For best quality, hams should be kept frozen between 1 and 6 months, depending on the ham type [1]. After this period, it is still safe but may have lost quality. 

Indeed, as stated by Médic and others [2], recommendations on frozen foods are mostly concerned with thawing properties such as texture, aroma, color, or nutritional value, and not with the microbiological safety of the meat in question.

In freezing (-17 °C), preservation is achieved by low temperatures that reduce biochemical, enzymic, and microbial activity [3]. In general, the lower the temperature of frozen storage, the lower the rate of microbiological and biochemical changes [3].

This reduction occurs because freezing slows the movement of molecules, and causes temperature shock on microbes, which enter a dormant stage [4]. 

Studies revealed different effects of freezing on microbial survival. As reported by Fellows [3], vegetative cells of yeasts, molds, and bacteria such as coliforms and Salmonella spp. are most easily destroyed due to freezing.

According to Médic and others  [2], during the freezing process, approximately 60% of the microbial population is killed. 

The authors alleged a significant reduction in the total amount of Enterobacteriaceae, S. aureus, and Pseudomonas spp. during 18 months of frozen storage of ham, indicating that freezing may reduce the number of bacteria found in meat.

On the other hand, bacteria spores (the most resistant form of bacteria) are more immune, especially Bacillus spp. and Clostridium botulinum, and may resist freezing conditions.

This means that if good practices are not adopted upon thawing, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. 

Yet at a low rate, fat oxidation is one main chemical reaction that can take place in ham during the freezing period, yielding a rancid taste, off-flavors, and off-odors [2]. Changes in color and texture mays also occur [2].

Médic and others [2] observed after 18 months of frozen storage significant alterations in the physical and chemical parameters of pork cuts, including ham. The authors reported color changes and an increase in total exudate and lipid oxidation.

How to tell if the ham has gone bad?

You can tell if the ham has gone bad when it starts to develop some of these signs: 

– Bad smell: this can be a result of microorganisms’ activity, which consume ham components generating unpleasant off-odors and off-flavors.

– Off-color

– Slimy coat also appears on its surface when it starts to go bad, and indicates microbial growth.

– Mold development: you can see mold growth as colorful spots on the surface of your ham, and this indicates that the ham has gone bad.

Is it possible to freeze a ham that has been fully cooked?

Yes, cooked ham freezes very well if it is wrapped and kept correctly. We recommend double-wrapping it in butcher paper and freezing it for 1 to 2 months for the best quality [1].  

How long do different types of ham last?

Stick to the table provided by USDA [1] to check how long different types of ham last under storing conditions.

Type of HamRefrigerateFreeze
Fresh (uncured) Ham, uncooked3 to 5 days6 months
Fresh (uncured) Ham, cooked3 to 4 days3 to 4 months
Cured Ham, cook-before-eating; uncooked5 to 7 days or “use-by” date*3 to 4 months
Cured Ham, cook-before-eating; after consumer cooks it3 to 5 days1 to 2 months
Cooked Ham, vacuum sealed at plant, undated; unopened2 weeks1 to 2 months
Cooked Ham, vacuum sealed at plant, dated; unopened“Use- by” date1 to 2 months
Cooked Ham, vacuum sealed at plant, undated or dated; opened3 to 5 days1 to 2 months
Cooked Ham, whole, store wrapped7 days1 to 2 months
Cooked Ham, half, store wrapped3 to 5 days1 to 2 months
Cooked Ham, slices, store wrapped3 to 5 days1 to 2 months
Spiral-cut hams and leftovers from consumer-cooked hams3 to 5 days1 to 2 months
Country Ham, uncooked, cut2 to 3 months1 month
Country Ham, cooked7 days1 month
Canned Ham, labeled “Keep Refrigerated,” unopened6 to 9 monthsDo not freeze
Canned Ham, labeled “Keep Refrigerated,” opened7 days1 to 2 months
Canned Ham, shelf-stable, opened3 to 4 days1 to 2 months
Lunch Meat Ham, sealed at plant, unopened2 weeks or “use-by” date1 to 2 months
Lunch Meat Ham, sealed at plant, after opening3 to 5 days1 to 2 months
Lunch Meat Ham, sliced in store3 to 5 days1 to 2 months
Prosciutto, Parma or Serrano Ham, dry Italian or Spanish type, cut2 to 3 months1 month

How to Keep Ham Fresh for a Long Time?

Whatever kind of ham you’re dealing with, whether it’s cured or uncured, cooked or uncooked, sliced or unsliced, there are a few basic rules that apply regardless of the method of preparation.

  • Keeping ham may be done in either the refrigerator or the freezer, and both are effective methods of preservation.
  • Make sure that the ham is constantly firmly wrapped by using storing bags, plastic films, or airtight containers. In most cases, packaged ham is vacuum-sealed or tightly packed in a pack to ensure freshness. 

Effective protection will delay fat oxidation in ham, and leave it away from absorbing unwanted smells from the surrounding.  

  • The room temperature is acceptable when it comes to canned ham that has not been refrigerated before. The tins should be kept in a cool, dry place in the pantry or kitchen to prevent spoilage.

Once the can has been opened, any leftovers should be stored in the refrigerator. To prevent the smell from permeating the whole refrigerator and the meat from drying out, make sure they are fully covered with plastic wrap.

Then, transfer the ham to a small, airtight container or put the whole tin in the freezer for later use, if possible.

How to thaw ham?

Following the USDA [4] instructions, there are three safe ways to thaw ham: in the refrigerator, in cold water, or in the microwave. 

Thawing at room temperature is not recommended because you enter the danger zone (between 4 and 62°C) where resistant microbes to freezing can again become active, and multiply to levels that can lead to foodborne illness. 

USDA [3] claims that the safest thawing is in the refrigerator. For this, leave the ham to defrost overnight, or for a few days until you notice complete defrosting. 

For faster thawing, place food in a plastic bag and immerse it in cold water. Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately [4].

When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving [4].

Conclusion

In this short article, we answered the question, “Can you eat a ham that has been frozen for 2 years?” in addition to discussing the shelf life and storage of various kinds of hams.

Citations

1.https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/hams-and-food-safety#10

2. Medić H, Djurkin Kušec I, Pleadin J, Kozačinski L, Njari B, Hengl B, Kušec G. The impact of frozen storage duration on physical, chemical and microbiological properties of pork. Meat Sci. 2018 Jun;140:119-127.

3. Fellows PJ. Food Processing Technology Principles and Practice. Fourth ed, 2017.

4.https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety

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