Dry-cured ham, canned ham and SPAM...

[Cathy Monaghan]

Curing meats with salt and smoke was originally an important method of preserving them. Today it's done for the flavor - most cured products require refrigeration and don't last long even then.

Dry-cured "country" hams are still cured by traditional methods and can be stored at room temperature - until cut.

Storing and Slicing

Store dry-cured Country Ham in a brown paper bag or its original wrapping in a cool dry place. Do not wrap in plastic. Once the ham is cut you should wrap the pieces and refrigerate for immediate use, or freeze.

According to the USDA a whole, uncut, properly cured and stored Country Ham can be edible for one year. But for the best taste, you'll probably want to use it within six months.

So this is one meat, that doesn't always come from a can, that you can safely store aboard your boat. If you can't find any in your local supermarket, you can order some online before you leave on your cruise. Look for hams that are 5-lbs of less. If you're not sure whether it's been dry-cured or not, check the label carefully. If it says "Refrigerate", then it's not dry-cured.

Do you like prosciutto? Prosciutto is dry-cured. Make sure it's whole and not sliced. The sliced will need refrigeration.

If you can't find dry-cured ham, there's still canned hams that don't need refrigeration until after opening. Even Wal-Mart has Dak canned ham (16 oz.). It is fully cooked and ready to eat. To Serve Hot: Heat in 325F oven for 15 minutes per pound.

...And then there's SPAM.