How long can you safely cure using Morton’s Tender Quick

This question is almost entirely a duplicate of this one on corned beef, sodium nitrite and Tender Quick.. Please see the answers for that question.

The only thing not covered in that question are the proportions of salt, sodium nitrite and sodium nitrate in Tender Quick. You would need to calculate those ratios, and compare them with the ratios in pink salt + kosher salt called for in the recipe. This information is not available on the Morton's web site; you will have to call them to get those proportions.

The official answer is generally only a few days for meat in the fridge ...

Ham can be different, as it's salt cured, so depending on the salt content can last longer without freezing it.

As for freezing it, it really depends on how you plan to use it:

• It's most convenient to cut it up in the same way that you're going to use it, so that you can just pull it and use it easily
• For maximum storage time, the less surface area (larger pieces) the better. Diced ham will get freezer burnt much faster than just bagging a 1lb chunk.
• As with freezing most meats, you want to double wrap it to prevent moisture loss (and freezer burn).

So, I'd go ahead and ask yourself how you envision using it up, and how quickly. For instance, if you think you'll make a pot of ham and black bean soup in the next month or so, go ahead and dice it now and freeze it, and you can just pull and dump it when it's time. If you like ham steaks, slice them up, wrap and freeze those -- you can always chop it up further to fold into a casserole once it's thawed, if you have to. If you have so much that you think you're going to get sick of ham and need a break, freeze it in a large chunk ... but you'll want to give it a day to defrost in the fridge so you can actually cut into it when you want to use it.