Ham, Eggs, and Easter Meals: Keep Food Safety on the Table
Know Your Ham
Not all hams are produced the same way, so it is important to know what type of ham you purchased before cooking or serving it.
- Hams are either ready-to-eat or require cooking before eating. Ready-to-eat hams will say “Fully Cooked” on the packaging.
- Fully cooked hams can be reheated or safely eaten cold without additional cooking. If reheating, follow manufacturer’s instructions and use a food thermometer to ensure it has reached a safe minimum internal temperature of 140 degrees F.
- Raw fresh and uncooked hams must reach a safe minimal internal temperature of 145 degrees F with a three-minute rest.
Learn more about hams and food safety in our Spring Holiday Food Safety Guide.
Handle Eggs with Care
Eggs play a big role in Easter celebrations, from brunch dishes to decorating.
- Hard-cooked eggs should be kept refrigerated until ready to serve.
- Eggs intended for eating should not sit out at room temperature for more than two hours.
- Egg casseroles and other egg dishes should reach an internal temperature of 160 degrees F, as measured with a food thermometer.
Decorate Eggs Safely
If you plan to eat the eggs you decorate:
- Use only food-grade dye.
- Consume only if the eggs have been out of refrigeration for two hours or less.
Do not consume eggs used for egg hunts. Use non-food decorative eggs instead of eggs intended for eating.
Wrap Up the Meal
Refrigerate leftovers within two hours of cooking to prevent harmful bacteria from multiplying to dangerous levels.
- Carve leftover ham into slices and store in shallow containers so they cool quickly.
Learn more about how to keep foods out of the Danger Zone and leftover food safety.
By knowing how to prepare your ham, handle eggs safely, and save leftovers promptly, families can focus on enjoying Easter together without foodborne illness.
For More Information
Explore resources on the Spring Holiday Food Safety Guide, a one-stop guide to cooking, serving, and storing a safe holiday meal.
Contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.
