To freeze ham, refrigerate it before freezing, pack it individually, and write the freezing date on the package. Avoid stacking portions until frozen, and separate the ham into packets based on future use. Don’t stack packages initially to prevent the ham from freezing unevenly.
Frozen ham can be a great way to keep this lean, flavorful meat on hand for quick meals. Some of the best tips for doing this include refrigerating the ham before freezing and packing the portions individually to make thawing the ham quicker and easier. To ensure you’re using the ham while it’s still at its peak in texture and flavor, write the date you’re freezing it on the package and avoid stacking portions until everything is completely frozen.
Placing the ham in the refrigerator for two to three hours before freezing will help it reach a frozen state much more quickly. This will lengthen the time the ham will remain safe for consumption, as well as preserve the taste and texture of the meat once it is thawed. Freezing ham from a warm or even hot temperature is one of the most common mistakes made when freezing foods, and doing so should be avoided.
There’s perhaps nothing more frustrating than taking a package of ham out of the freezer only to realize you only need half of what’s there; however, you still have to thaw everything so you can separate it. To avoid this problem, separate the ham into individual packets based on what you plan to use it in the future. For example, if you’re freezing ham for sandwiches, place a piece of wax paper between each slice so they can be easily separated.
One of the best tips for freezing ham is to write the freezing date on the package, as well as the date it needs to be disposed of. In general, properly frozen ham will keep the meat safe for human consumption forever; however, there is a point where the flavor will begin to wane, which varies depending on the type of ham and whether or not it has been cooked. For raw ham that hasn’t been heated yet, this time frame is about 3 to 4 months, and after cooking, it will typically taste good for up to two months after freezing. Uncured raw ham will last for about six months if properly frozen and four months if cooked prior to freezing.
Once you’ve chilled, wrapped and labeled everything, it’s important not to stack the packages on top of each other when you initially put them in the freezer. This can prevent the ham in the center of the stacks from not freezing as quickly as it should, reducing the quality of the ham once it has thawed. For the first two to three hours when you freeze the ham, place the packages in the freezer separately until each is firm. Then you can safely stack them in the way that best utilizes the space in your freezer.
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