How to Freeze Leftover Holiday Ham

Question: I’m serving ham for New Year’s dinner and want to freeze any leftovers. Can you give me freezing directions?

Aanswer: “Freezing ham is tricky,” according to “The Safe Food Book,” a phamphlet from the U.S. Department of Agriculture Food Safety and Inspection Service. “Like other smoked pork products, ham tends to lose flavor and texture in the freezer. To freeze, wrap ham tightly in freezer paper or use special plastic freezer bags. Don’t try to keep it frozen over a month or two.”

Q: At what temperature and for how long should I bake the fully cooked ham I’m serving for my New Year’s Eve buffet?

A: The National Live Stock and Meat Board recommends baking a fully cooked ham at 325 degrees. If boneless, allow 1 1/2 to 1 3/4 hours for a three- to four-pound ham; two to 2 1/4 hours for a five- to seven-pound ham; 2 1/2 to three hours for a seven- to 10-pound ham; three to 3 1/2 hours for a 10- to 12-pound ham; and 3 1/2 to 4 hours for a 12- to 14-pound ham.

If a bone-in, fully cooked ham, allow three to 3 1/2 hours for a 10- to 13-pound ham and 3 1/2 to four hours for a 13- to 16-pound ham.

Q: Some recipes call for fresh bread crumbs, others say dry bread crumbs. What’s the difference?

A: “Both fresh and dry crumbs are made by processing or blending bread in a food processor or blender until fine”, say authors Sylvia Rosenthal and Fran Shinagel in “How Cooking Works” (Macmillan: 1981). “Fresh bread crumbs are made from fresh bread that is slightly dried out. If the bread is too fresh, the crumbs may be gummy. Bread that is two to four days old is generally satisfactory. Don’t use stale-tasting bread, for stale bread will give you stale-tasting crumbs. For dry bread crumbs, crisp the bread on a baking sheet in a 250 degree oven. Some or all of the crusts may be used for either the fresh or the dry crumbs. Cut the bread into cubes before processing or blending.

“Store the crumbs in a tightly closed plastic bag or covered container in the refrigerator. If you must keep them for more than a short period of time, store them in the freezer to prevent mold. According to the authors, an average slice of white bread will yield about 1/2 cup of fresh bread crumbs; a slice of dry bread will yield 1/4 to 1/3 cup dry bread crumbs.