I know it sounds nutty -- and possibly risky, but when I have some deli slices of ham that are, say, four to six days old (why do they sell these things in such huge quantities? Who eats ten slices of ham in three days?) and doesn't have that "off" smell (and I know that that means nothing, either!) I wash the slice under cold water, rubbing it with (clean) hands, then pat completely dry with paper towels and serve whatever it is I'm serving.
Am I deluding myself that the ham is less toxic? Just as an aside, I've eaten deli ham that I know to be more than ten days old and have never gotten sick.
What do you think?