I am planning an open-house day involving a country ham. My lizard-brain vaguely remembers a rule that foods become dangerous after forty minutes between forty and one hundred and forty degrees fahrenheit. But, surely this does not apply to something as salty as country ham!
I guess I should serve, carve some, and refrigerate the ham, then bring it out later to carve more, etc... what a pain.
So, how long should country ham, sliced or not, sit around in a cozy warm house? An hour or two? Forty minutes? All day?
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