Store uncooked, pre-cooked, or spiral-sliced ham safely in the refrigerator for three to five days before cooking. Serve hot, pre-cooked hams immediately or divide and refrigerate as soon as possible after purchase. Bake ham at a temperature of at least 325 degrees, and use a thermometer to ensure the internal temperature is between 140 degrees for a USDA-inspected ham. If your ham doesn't have this designation, bake until the thermometer reads at least 165 degrees before serving. Contrary to popular opinion, cured ham does not have a longer shelf life in the refrigerator. Discard any leftover ham after three or four days to prevent food poisoning.
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