My vote, too. My boss gives us a nice Honeybaked Ham every Christmas and we eat some right away and then freeze the rest. In portioned slices, and then when the ham gets too raggedy to have nice slices, I chop it up and freeze.Another vote for freezing it in meal sized
Small amounts come in handy for seasoning greens, baked beans, scalloped potatoes, soups, frittatas, grilled ham and cheese sandwiches.
When I lived in Denmark, my mum bought a ham that I believe was Westphallian. It was cured and was supposed to be fine to store outside of the fridge. We had to throw away a huge amount of expensive meat. It got maggots. *Shudder*Ah,
I was thinking of westphalian, serrano, parma, prosciutto and likewise types of ham
The ones you describe will indeed not keep outside the refrigerator
In days gone by they used to talk about hearing the fat drip from the dry cured smoked hams hanging in the smokehouse or shed during the hot humid days of summer.I'm going against the trend.
If it is a properly smoked & dried ham, it can be left outside the fridge or freezer as the moisture content is too low for anything to grow in it.
If it's just smoked for a little while for flavour, then you need fridge/freezer
I grew up in the south and lots of people call their grandmothers memaw. Mine were called grandma, but memaw is pretty common.