Cured, smoked, and ready-to-eat meats include ham, bacon, smoked pork and sausage products. The heat, smoking and processing of these items inactivates most bacteria and enzymes. Leave these products in their original wrapping to prevent further contamination. Once opened, most cured meat products will stay fresh under refrigeration for approximately a week and should be stored in airtight containers to prevent drying out of the meat and odors in the refrigerator. Do not freeze luncheon meats.
I agree, a week is best... but I have been know to go two weeks because our fridge is extremely cold (It freezes water and tea in 2 to 3 days so we have to drink it fast)., therefore the meat stays good longer.
If you seal it and need to wait longer than a week, you can always freeze it and remove it from the freezer 2 to 3 days prior to needing it.