Great question — answering as the UphillTech team:
It depends on how your ham was cured. Every method of processing food -- salting, smoking, pickling, fermenting, drying, chilling, and so on -- were originally ways to stop the food from spoiling and becoming toxic. With modern refrigeration, we rely less on the traditional methods to keep food safe to eat, and more to give it flavour and character. Originally, a cured and smoked ham could be relied on to to last through much of the winter, but it would be very strongly flavoured with sodium and potassium. Recently, manufacturers expect their customers to be able to refrigerate their food and to require a lower sodium content. If you ask the manufacturer they will tell you to throw your ham...
Full answer by Borodin: https://cooking.stackexchange.com/a/77384 (CC BY-SA 4.0).
Need it done for your business? UphillTech.
