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After cooking the spiral cut ham, allow the meat to cool down to room temperature before wrapping. Wrap tightly in an air-tight container or bag and label it clearly with a four-day expiration date. After that, the quality, freshness and safety of the meat is questionable.torage After Preparation. Even after a spiral ham is prepared for a meal, it will only last in the refrigerator so long before its shelf life is compromised. Ham will dry out if not wrapped properly or can build up moisture in the packaging if wrapped while still warm.
Instructions. Seal the spiral ham in a resealable bag and place it in a baking pan in the refrigerator for five to seven hours per pound to thaw. Alternatively, submerge the sealed ham into a sink full of cold water for 30 minutes per pound. Change the water in the sink after every 30 minutes.Cook the thawed spiral ham immediately by reheating it for 10 minutes per pound at 300 degrees Fahrenheit or until the internal temperature reaches 140 degrees Fahrenheit.hange the water in the sink after every 30 minutes. Cook the thawed spiral ham immediately by reheating it for 10 minutes per pound at 300 degrees Fahrenheit or until the internal temperature reaches 140 degrees Fahrenheit.