Increase re-heating oven temperature for cooked ham

Extra water in cooked ham is 100% fine to eat, see here. In general, you can use the printed "use by" date if you're in the US and you'll be safe. I'm adding my answer to provide an authoritative source for you, so you'll know for certain you won't get sick from it.

Quotation, for @adamlynch:

HAM: In order to be labeled as "Ham," the product must be at least 20.5% protein in lean portion as described in 9 CFR 319.104. Added water is permitted in a product labeled as "Ham." In fact, water will be declared in order of predominance in the ingredients statement. This is how the cure solution is introduced into a ham.

HAM AND WATER PRODUCTS X% of Weight is Added Ingredients: Product contains more additives than a "Ham Water Added," but the product name must indicate percent of "added ingredients." For example, "Ham and Water Product 25% of Weight is Added Ingredients" for any canned ham with less than 17.0% protein.

As you can see, water added to ham is perfectly safe to eat, as it's normal for it to be present in the ham.

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.