A Queensland butcher has revealed his top tips to making a Christmas ham last for weeks instead of days.
Scotty’s Mad About Meats owner Scott Reid said the key to keeping a cold ham fresh is regularly changing the bag and to always have two ham bags on hand “so you can change them after every two days”.
"On the second or third day, get your ham out, change your bag, do the same again, fill up your sink and add a cap of white vinegar,” Mr Reid told the Fraser Coast Chronicle.
He added having a good fridge helps and can make a ham last a good two to three weeks, but in hot and humid conditions you can probably only get a week and a half.
"If you haven't eaten your ham by then you've ordered too much,” Mr Reid said.
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He also added keeping the fat on the ham will keep it moist and to “always peel your skin back and carve” before putting the skin back on top before placing it back in the bag.