Properly chill your cooked ham after preparation to reduce the chance of foodborne illness. The Department of Agriculture advises that you heat your ham to an internal temperature of at least 145 degrees Fahrenheit for safety. Use a meat thermometer for accuracy. Ham should not sit out in room temperature for more than two hours, since harmful bacteria multiply in temperatures from 40 to 140 degrees Fahrenheit. Chill your ham before you reach the two-hour mark.
Step 1
Cut your ham into small pieces, as recommended by the USDA, to accelerate the chilling process. Cut slices of ham into small enough pieces to fit in shallow storage containers in your refrigerator.
Step 2
Place the pieces of ham in the storage containers to prepare for refrigeration or freezing. Shallow containers accelerate the cooling process. Cover the shallow storage containers loosely.
Step 3
Set your refrigerator temperature to a maximum of 40 degrees Fahrenheit and freezer temperature to to a maximum of zero degrees Fahrenheit, as recommended by the USDA, to help prevent growth of bacteria. Place the storage containers in your refrigerator or freezer to chill. Reheat your cooked, chilled ham to a temperature of at least 140 degrees Fahrenheit if you choose to eat the leftover ham after it has been chilled.
Things You'll Need
- Meat thermometer
- Refrigerator or freezer
- Shallow food storage containers
- Knife
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