Well, at Christmas I had a ton! I flash froze it cut up in small, and meduim chunks and sandwich size slices. Put a layer of ham, not touching, on a cookie sheet and and cover it with saran wrap. When it dreezes, I put the different sizes in approprate freezer bags. That way, we always had ham for scrambed eggs and omelets, casseroles, pinapple and ham pizza, ham quich, ham and cheese grilled sandwiches, salads, etc. Just take out the amound you want and nuke it on low or put it directly into a casserole, adding a few minutes. This way we were not having "ham for days!'

From my house to yours