Can I eat ham while pregnant?
US pregnancy food safety guidance. Educational only.
What Guidelines Say
According to FDA guidelines, consuming ham during pregnancy requires caution due to potential Listeria contamination.
Read more details
According to the FDA and CDC, ham and other deli meats pose a specific risk for Listeria monocytogenes, a bacterium that can survive refrigeration and cross the placenta. Unlike many other foodborne pathogens, Listeria can cause miscarriage, stillbirth, or preterm labor even if the mother does not feel severely ill. Guidelines from ACOG recommend that pregnant individuals avoid cold deli ham unless it is reheated to an internal temperature of 165°F or until steaming hot. Additionally, ham is often high in sodium and nitrates. While nitrates are not strictly prohibited, some health organizations suggest limiting processed meats to reduce intake of these preservatives. Freshly cooked ham should reach an internal temperature of 145°F followed by a three-minute rest period, though reheating to 165°F remains the safety standard for pre-processed deli varieties.
Cold Deli Ham
Reheat deli meats until steaming hot before consumption.
Fully Cooked Ham
Reheated Deli Ham
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Safer Choices
Fully Cooked Ham
- Ensure ham is cooked to an internal temperature of 145°F (63°C) to eliminate harmful bacteria.
Reheated Deli Ham
- If consuming deli ham, reheat it until steaming hot (165°F or 74°C) before eating.
Canned Ham
- Shelf-stable canned hams are typically safe as they are processed to eliminate bacteria.
Home-Cooked Ham
- Preparing ham at home allows control over cooking temperatures, ensuring safety.
Vegetarian Alternatives
- Consider plant-based deli slices as a safe alternative to ham.
Steaming hot deli ham
- Reheating deli-sliced ham to 165°F kills Listeria bacteria effectively
- Heating until the meat is steaming throughout is the recommended safety threshold
Freshly roasted ham
- Home-cooked fresh ham reached to 145°F with a 3-minute rest is a lower-risk protein source
- Immediate consumption after cooking minimizes the window for bacterial growth
Canned or shelf-stable ham
- These products are heat-treated during the canning process to ensure sterility
- Reheating is still required once the container is opened and the meat is handled
Low-sodium and nitrate-free varieties
- Choosing reduced-sodium options helps manage pregnancy-related blood pressure and fluid retention
- Uncured ham uses natural preservatives like celery juice instead of synthetic nitrates
Risks & Limits
Cold Deli Ham
- Avoid consuming cold or unheated deli ham due to Listeria risk.
Uncooked Ham Products
- Avoid products like prosciutto or other uncooked hams, which may harbor harmful bacteria.
Ham Salads
- Avoid pre-made ham salads from delis, as they may be contaminated.
Cold deli counter ham
- High risk of cross-contamination from slicers and Listeria growth during refrigerated storage
- Refrigeration does not stop the growth of Listeria monocytogenes
Dry-cured uncooked hams
- Prosciutto and Serrano ham are often unheated and may harbor Toxoplasma gondii or Listeria
- Curing alone is not always sufficient to eliminate all pathogens for high-risk individuals
Excessive sodium intake
- Processed ham contains high salt levels which can contribute to gestational edema
- High sodium consumption is linked to increased blood pressure in some pregnancies
Key Points from Health Guidelines
Based on FDA published guidance
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1Reheat deli meats until steaming hot before consumption.
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2Cook ham to an internal temperature of 145°F (63°C).
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3Avoid consuming cold or unheated deli meats.
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4Store ham at or below 40°F (4°C) to prevent bacterial growth.
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5Consume opened ham products within 3-5 days.
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6Wash hands and surfaces thoroughly after handling raw ham.
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7Consult a healthcare provider if unsure about food safety during pregnancy.