Given that you're going to be out of town for the next few days and probably have quite a lot to keep you busy, I'd go with freezing. Freezing ham works quite well for the short-term. In other words, it's not a meat that keeps as well frozen as other meats. However, it'll be fine for a month or two and give you time to use it up. The bone will freeze just as well as any of the rest of the ham. Carol

We enjoy this Spanish tapas recipe of baked leeks with cheese & ham as a main dish. It could be adapted for preparing as a freezer meal. LEEKS AU GRATIN (Puerros Gratinados) ************************************** For 2 servings as a main dish or 4 as a side. Good as a diet recipe as it uses water for the bechamel. No-fat turkey or chicken slices could be used instead of ham or bacon. 4 leeks 4 slices cooked ham 4 slices cheese grated cheese 3 TBS flour 2 TBS butter salt Top and tail the leeks, removing all the green stalks and wash well. (I don't. I measure the length of the casserole dish and cut the leek to size. I love having some green left on the end.) Cook in salted water for 15 minutes. Remove the leeks and put the cooking water to one side. (If using bacon, dice, fry and drain now.) 2) Wrap each leek in a slice of cheese, and then a slice of ham. Place in an ovenproof dish. 3) Meanwhile prepare a bechamel sauce: Melt 2 TBS butter in a saucepan. Add 3 TBS flour and, stirring constantly with a wooden spoon, slowly pour in some of the cooking water, making sure no lumps are formed. Cook for 5 minutes. 4) Pour the sauce over the leeks, sprinkle with grated cheese and grill to brown the cheese lightly. Serve piping hot. Source: Classic Tapas Cordoba 2003 SharonCb

Hello, just wanted to tell you that I made this recipe (with your help - thank you!!) I cut down the celery to 4 stalks, used an 8 oz jar of relish, left out the hot sauce, used smoked ham cut up fine, added a bit of mayo ....AND IT WAS GREAT! Thank you for all your help! As I noted, I don't cook much and I made these for a party for 40 people. The wraps are all gone, they went quickly, were easy to make and looked nice on the plate. They one thing I was add to the recipe was to make sure you roll the wraps tightly, and "seal" the end with a bit of cream cheese to make sure the wrap stays closed. I cut the wraps about an hour before the party, put them on a platter with sprigs of parsley as garnish, then back in the fridge. T'was easy, good & nice addition to lots of cheese & veggie platters. Thank you again for your advice, it is very much appreciated!

Annie said it well. Most any store-bought ham has water added anyway so there's lots of liquid in there. Even those marked "natural juices" are still water-injected. Beer is another good liquid for braising if you so choose to add, but if you're heating a ham rather than roasting it, you shouldn't have any problem. If it seems to be losing all the liquid in there, add a little moisture to steam and seal it up better.