We would advise that you leave the ham in its vacuum packaging until you are ready to use it. When you first take the meat from the vacuum pack you may notice a slight odour. This is normal with traditionally cured ham, and will fade in a few minutes.
Once open, keep cooked ham covered with greaseproof paper to prevent the ham drying out. Never cover your ham with polythene or cling film, as this will encourage the development of mould. An alternative is to use our Ham Storage Bag, a calico bag which can be dampened with some water and a splash of vinegar and will do a great job of keeping your ham moist in the fridge.
We would always recommend storing your ham in a refrigerator.