Opened sliced or deli ham also has a relatively short refrigerator life because it has been exposed to air and handled during slicing or serving. Unopened commercially packaged ham can sometimes last considerably longer, depending on its packaging, expiration date, and manufacturer instructions. A sealed package therefore should not be treated the same way as leftover sliced ham that has already been opened and stored for weeks.
Spoiled ham may develop a sour smell, slimy or sticky surface, discoloration, mold, or an unusual texture. However, appearance and smell alone cannot guarantee safety because some harmful bacteria may grow without producing obvious changes. Taking a small bite to “test” old ham is therefore not a reliable or safe way to decide whether it should be eaten.
If opened or cooked sliced ham has remained refrigerated for three weeks, the safest choice is to throw it away rather than serve it. Food-safety decisions should be based on proper storage time and temperature rather than simply whether the food still looks or smells normal. When there is real uncertainty about how long refrigerated meat has been stored, it is better to discard it than risk foodborne illness.
