Storing ham and pork


How to store leg ham (bone in)

To stop your leg ham from drying out, keep it in a ham-bag or wrap it in a damp tea-towel in the fridge.

Before using the bag, soak in a mix of 1 litre of water to 2 tablespoons of white vinegar. Squeeze out the excess liquid to leave the bag damp. For the best results, repeat the process every few days.

Remember to wrap your ham loosely to allow for air circulation, and place it in the coolest part of the fridge soon after serving.

How to store sliced ham

Place a piece of folded paper towel in the bottom of an airtight plastic container. Remove the ham from its plastic pack and place it on top of the paper towel.

Place another piece of folded paper towel on top of the ham and close the container firmly.

Remember to replace the paper when it becomes damp. Shaved or sliced ham should last 3 to 5 days.

Refrigerator Storage

Note: store between 2°C and 4°C.

Uncooked ham:

  • Packaging intact – between 3 to 5 days
  • Unpacked – up to 3 days

Cooked/ready to eat whole ham:

  • Packaging intact – up to 3 months (or by the use by date)
  • Unpacked – between 1 to 2 weeks

Ready to eat slices:

  • Packaging intact – 1 month
  • Unpacked – between 3 to 5 days

Freezer Storage

Note: store below 18°C, once thawed use as soon as possible.

Uncooked ham – up to 6 months

Cooked/ready to eat whole ham:

  • Whole ham – up to 3 months
  • Sliced – up to 1 month
  • Cooked pieces – between 2 to 3 months

How to store pork


  • Store between 2°C and 4°C
  • Keep the refrigerator clean
  • Place raw meat on a plate, or in a container.
  • Cover loosely with plastic wrap and place on the lowest shelf so their juices cannot drip onto other food.
  • Split the packaging of pre-packaged fresh meats to allow air to circulate.
  • Put cooked meats including ham, seafood or poultry on a plate, cover loosely and place on a high shelf, well away from raw meat.
  • Leave the protective packaging of vacuum packed ham and bacon on a plate and cover loosely.


  • Store below 18°C
  • Only freeze good quality food that is fresh, and is in small quantities.
  • Only use packaging recommended for freezers such as heavy duty plastic bags
  • Remove the air and seal with a twist tie.
  • Do not use thin plastic wrap, greaseproof or brown paper, unless the package is placed in a plastic bag.
  • Label and date all foods before freezing.
  • Use frozen pork, ham and bacon within their recommended storage times.