Holiday ham hacks: Store and savor for weeks
Christmas is the perfect occasion to indulge in the purchase of better ham. Preparing homemade cold cuts can be rewarding for those willing and able. Cured ham, roasted pork neck, and bacon are delicious alternatives to store-bought options. However, both homemade and store-bought cold cuts need to be stored properly. Without proper storage, you might be unpleasantly surprised with your cold cuts by the second day of Christmas.
During the pre-Christmas period, the refrigerator often reaches capacity. Fortunately, colder temperatures are forecasted so that some supplies can be moved to the terrace or balcony. The winter weather significantly eases home logistics. Glass containers and parchment are also useful for storing cold cuts. Planning to serve ham for New Year's Eve? Consider asking for vacuum packaging.
At what temperature should cold cuts be stored?
Meat and cold cuts should be stored between 36 and 39 degrees Fahrenheit in the refrigerator. It's best to keep them on the middle shelf, which is most resistant to temperature fluctuations. Some cold cuts can be frozen, but their taste and quality may not remain at the same high level.
Cold cuts containing cooked eggs, such as meatloaf, should not be frozen. After thawing, the eggs become rubbery, and the texture of the cold cuts may change. Improper thawing can also encourage the growth of microorganisms.
Invest in parchment
A common mistake when storing cold cuts is keeping them in their original plastic packaging after opening. An open package causes the ham to lose its aroma, and its smell can transfer to other products in the fridge. Additionally, plastic limits air circulation, encouraging mold growth, and the cold cuts can become slimy and unappetizing.
Some meat shops pack hams in disposable plastic bags, which are only good for transportation. Once home, repackage the cold cuts into a glass container or wrap them in parchment. This simple trick allows the meat to breathe and helps preserve its aroma.
How long to store cold cuts in the refrigerator?
Cooked and smoked hams will stay fresh for up to 7 days in a glass container or wrapped in parchment. Dried meats and sausages can be stored for up to 2-3 weeks.
If you're purchasing meat before Christmas with New Year's Eve in mind, you can ask the store to pack some cold cuts in vacuum-sealed packages. Alternatively, you can invest in a vacuum sealer for home use. Cutting off air access doubles the shelf life, providing the best results for packaging fresh cold cuts.
