How well does cooked ham freeze? Reason I ask is that I cooked an eleven pound
ham the other day for my wife and myself. There was a LOT of leftovers. More
than we can finish before it goes bad and I hate to waste any of it. I've never
frozen ham before and I wondered if what seems to be a high water content in a
ham, at least before it's cooked, will make for a lot of ice crystals and ruin
the meat. Thanks. (I do have a vacuum packer if that makes a difference.)