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I think any food handling expert would officially say 6 months is about the limit. But, I know that I have used meat that's been in my freezer for one and two years, with no ill effect.
Theoretically the ham is already cooked, so I don't know how much could go wrong. The only problem would be if the hams were shipped frozen, then thawed for sale, then the purchaser is intending to refreeze it. There may be some degradation in texture.
Pile on that pineapple and nobody's the wiser!
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