Hi guys. I've been hanging around here for a long time. I finally have a situation that I need help with. I'm not sure if this is even the right place for this so move it if necessary. I brine cured 2 hams. I used pops brine recipe. They were cured for 30 days. I rinsed them and smoked them today to an IT of 140. Now I have approx 24 lb of partially cooked ham. We will cook one next week for Easter. But the other one I would like to freeze or just keep in refrigerator. What is the best way to keep it and how long will it keep?