Can you freeze a spiral ham?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you freeze a spiral ham ?” and discuss how to cook a spiral ham?
Can you freeze a spiral ham?
Yes, you can freeze a spiral ham. Keep your ham in the freezer for up to 4 days if you don’t expect to consume any of it within that time frame. Remove the spiral ham from its original package before cooking. Put it in the freezer as is instead.
Spiral ham may be stored in the freezer for up to two months at 0 degrees Fahrenheit or below (1). Although it is acceptable to eat for another two months, the spiral ham’s quality may have declined.
A quality attribute that influences fresh as well as cured meat purchasing decisions is color because consumers use discoloration as an indicator of lack of freshness and wholesomeness. According to studies, a 15% price reduction of retail meat is reported due to surface discoloration.
Lipid and pigment oxidation are the two main causes of quality deterioration limiting the quality and acceptability of meat and meat products and leads to discoloration, drip losses, off odor development, the production of potentially toxic compounds and modification of nutritional characteristics (2). It is therefore important to properly store sliced ham.
When you purchase a spiral ham, it’s already cooked, so all you have to do is reheat it and, if you choose, drizzle it with a sweet glaze. It’s important to keep spiral ham in the freezer if you’re not planning to consume it straight away, just like any other pork product.
Making a Plan for What You’ll Eat Later
Keep your spiral ham leftovers in the freezer for up to two months and they’ll be OK to eat. Slice or cube the remaining spiral ham and store it in an airtight freezer jar. If you or your family only eat a little bit of ham in one sitting, divide the leftovers into portions that are equal to the amount you or your family consume in one sitting.
Thawing
In order to thaw your defrosted spiral ham, safety is essential. When thawing a frozen spiral ham, do not leave it out in the open air. Thaw in the refrigerator (4). It’s best to defrost your spiral ham a few days before you want to cook with it in the oven.
Refrigerating
Refrigerate your spiral ham as soon as you get it home from the store. When stored in a refrigerator at 40 degrees F or below, ham is safe to consume for up to 4 days (1). For leftovers, the same holds true. Keep any leftover spiral ham in the refrigerator, where it will keep for up to five days after cooking. Within this five-day window, it is okay to freeze refrigerated spiral ham. Discard the leftovers after 4 days in the refrigerator.
However, storage time may vary, depending on the conditions, and improper storage may lead to meat deterioration. Lipid and pigment oxidation may be catalyzed or accelerated by factors involved with processing and storage procedures such as exposure to light, free iron and copper; and presence of oxygen and/or gas composition in the package (2).
Spiral Ham Cooking Advice
Spiral-sliced hams are pre-cooked and pre-sliced for your convenience.. Slices of similar thickness are produced by the spiral cut. Spiral-sliced hams are a convenient and delectable option for parents during the hectic Christmas season. The ham has already been cooked, so take caution not to overheat it.
Preparation
Spiral sliced ham should be placed cut side down in a roasting pan to avoid drying out in the oven. Using aluminum foil, cover the top of the ham to help retain the moisture. An aluminum foil tent over the top of the ham is an effective way to keep the meat moist.
Baking
Make sure your oven is preheated at 325 degrees Fahrenheit. Depending on the pound, bake the ham for between 10 and 12 minutes. The danger of food-borne disease may be reduced by heating the ham to 140 degrees Fahrenheit. You may use an instant-read thermometer to check the internal temperature of the ham.
Glazing
Spiral-sliced ham may be glazed for added taste and moisture retention. Remove the ham from the oven 15 minutes before the end of the cooking time for a glaze to be applied to it. Apply the glaze evenly over the top of the ham using a pastry brush, allowing the glaze to trickle in between the slices. Make sure the ham doesn’t become overcooked by leaving it in the oven while it’s roasting.
Serving
If you’re looking for a varied main meal, spiral-sliced ham is the way to go. Serve the ham with a marshmallow-topped sweet potato dish to bring out the sweetness in the glaze. Potatoes, green beans, and Brussels sprouts are some of the other ham accompaniments. Make split pea soup or scalloped potatoes with any leftover ham, or toss it in a salad with a creamy dressing.
For how long can a spiral ham be frozen?
Information. Consumer-cooked ham leftovers, such as spiral-cut hams, may be refrigerated for up to 4 days or frozen for up to two months (1). You should keep your refrigerator and freezer at 40 degrees Fahrenheit or less. See Ham and Food Safety for further information.
How can you reheat a spiral ham that’s already been cooked and cooled?
Ham may be baked or roasted face down without the need for any packing materials. Whole hams may be positioned on their side.) Wrap securely in a cover, foil, or a cooking bag and cook for about 12-15 minutes per pound at 275°F.
The precooked spiral ham should be heated for how many minutes?
To wrap the ham, place it cut-side down on a large sheet of heavy-duty aluminum foil. When using an oven roasting bag, follow the bag’s specific preparation recommendations. 10-14 minutes per pound, or until a meat thermometer reaches 140 degrees Fahrenheit.
To learn more about freezing a spiral ham click here
Other FAQs about Ham that you may be interested in.
Can you freeze leftover Christmas ham?
Can you freeze Christmas ham on the bone?
Conclusion
In this article, we answered the question “Can you freeze a spiral ham?” and we discussed how to cook a spiral ham?
Reference
- Foodkeeper. United States Department of Agriculture.
- Haile, Demewez Moges, et al. Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham. J Food Sci Technol, 2013, 50, 239-247.
- Ham and Food Safety. The Food Safety and Inspection Service (FSIS).
- Freezing foods. University of Illinois.
