A good quality ham can last for about one and a half months after being opened, provided it is kept in the best possible condition.

To conserve an open ham, cover the cut area with the fat left over from cutting and cover with a clean kitchen cloth.  Store it in a cool, dry place (at a temperature of between 10-15°C).

As regards a boned ham or shoulder (as a centre), it is advisable to store it in the fridge at a temperature of between 5-10ºC.

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