Ham

Whole cooked ham: 5-7 days refrigerated. Deli slices: 3-5 days. Unopened packaged ham follows package date. Freeze in airtight wrapping; quality declines after 2 months but remains safe longer.

Values vary significantly by type and brand. Deli ham and cured hams are typically high in sodium.

Check the label: 'fully cooked' ham is ready to eat, 'cook-before-eating' ham must reach 145°F internal temperature

Score the fat cap in a crosshatch pattern before glazing to help caramelization and fat rendering

Let whole ham rest 15-20 minutes after heating for easier slicing and juicier meat

Save the ham bone for soup stock—it adds incredible depth to bean soups and split pea soup

Cheese: Swiss, cheddar, gruyère, brie

Fruits: pineapple, apple, cherry, fig, melon

Condiments: mustard (Dijon, honey, whole-grain), maple syrup, brown sugar glaze

Vegetables: asparagus, green beans, Brussels sprouts, potatoes

Grains: rice, pasta, bread (especially rye or sourdough)

Overcooking fully-cooked ham—it only needs gentle reheating to 140°F, not full cooking

Not reading the label to distinguish between raw and cooked varieties

Slicing ham too thick for sandwiches—thin slices (deli-style) are more tender

Discarding the ham bone instead of using it for stock