Have just discovered unopened pack of Parma-style ham in fridge with use-by date 2nd Jan. Eat or not?

[scampadoodle]

Cured, not cooked ham. Looks ok. Haven't opened pack to smell it. I'm inclined towards 'Eat'...

No, I wouldn't risk it with meat.

I wouldn't - ham can be naaasty when its off.

No, that's too long even for my lax standards.

It should be ok (curing is a preservative process) but you will be able to tell if smells.

Noooooooo!

Go and treat yourself to a new packet.

nooooooooooooooooooooooooooooooo

tricky - I mean Parma ham is cured for up to 2-3 years traditionally, although 12 months has become more common, so in a way I can't see how an extra couple of weeks is going to do any harm.

However, I'm quite fussy about dates for meat, when I eat it (which is rare).

This is spectacularly unhelpful; I don't know.

I wouldn't eat it raw, but I'd cook it into a pasta sauce if it smells okay.

Go on, you know you wanna...

as long as it smells ok, I would def eat it. Parma ham is famous for the amount of time it's cured.

no way would I eat it. I was told on a food hygiene course that some foods may be "off" without smelling odd/bad.

I would be another going by sight and smell. Seems funny to put a specific date on something like cured ham as its normally hung/cured over a long period of time anyway.

I'm with the I'd-eat-it brigade - it's been around for years anyway, and best before seems rather pointless then. Bit like for mature cheddar I think.

Last week I ate the parma ham which was supposed to be for Xmas nibbles. It was from a deli not sealed and it was fine.

My tip is that if it is cold from the fridge let it come to room temp to see if it smells - things don't always smell much when cold.

Honestly, Parma ham is made to last months and months (if not years). Trust your nose - you will know if it's off.

I would eat it, as others have said it is cured.

If you're slightly worried about it, cook it. Try frying it chopped up in some olive oil and then adding some cooked peas. YUM. Or use it as a base for some lentils or chickpeas.