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Ham is typically cured anyways unless you happened to of started with a fresh non cured ham (rare). This places it in same range as some bacons and such. Most of them will last weeks in the fridge with no issues at all.
Only possible counter to this would be if your glazed it, then you do have extra sugars at work that could begin to help grow some bacteria. This could be countered by cutting off a layer around the ham.
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