Originally Posted by Sir_Loin_of_Beef
I'd cut it up into meal portions first, so you don't have to keep thawing and refreezing it.
And add reheating it in-between.
I might take something out to semi-thaw, cut some off for that meal and then refreeze the rest. Butchers do that all the time, keep their meats in a semi-frozen state, but the cooking in-between... I don't know... It's probably OK for ham, as it's smoked/cooked anyway.
But truth be told. Of course you can refreeze it. Just stick it back in the freezer. Then if you decide to throw it out it won't stink up the garbage like it would if it was thawed.