Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Compac Duroc Pit Ham - How long can you store in Fridge?

dstearndstearn Posts: 1,365

I am having a Compac Duroc Pit Ham delivered 2 day ship April 17th, non frozen in a cooler. My plan is to heat it on the Egg on Easter.

Does anyone know what the shelf life is in the fridge for a pit ham?

Comments

  • nolaeggheadnolaegghead Posts: 30,755

    Ham = cured = long shelf life

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 30,755

    No worries. You could probably keep it for next year's easter.

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 30,755

    I have had a prosciutto in my fridge for a year. Went in after spending a year on the counter.

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • dstearndstearn Posts: 1,365

    Thanks, I am going to use the Malcom Reed method. Heat low and slow till 135 internal, apply a Maple Honey Glaze and then let it set till 140 internal.

  • dstearndstearn Posts: 1,365

    I have a 10.2 Pit Ham being delivered this Wednesday. We will have 5 people for Easter so I told her that each person will be responsible for eating 10.2 lbs. :-)

Sign In or Register to comment.
Click here for Forum Use Guidelines.