Some canned meat products are heated to 250 degrees F, like vegetables and other canned goods. This effectively sterilizes them so they are shelf-stable. But some canned hams receive only a mild heat treatment after canning and are not sterile. These hams must be kept refrigerated. If a can of ham is swollen, don't even open it.
Swollen cans can signify trouble, perhaps even the toxin that causes botulism.
Hard dry sausage, in an unopened can be kept in the cabinet for four to six weeks, and in the refrigerator six months. After opening, store up to three weeks in the refrigerator. These items often are shipped with dry ice, which may evaporate by the time the meat arrives. If the meat has started to thaw by the time you receive it, it can be refrozen as long as it is still frozen hard at the center. If the meat is completely thawed but still cold to the touch, it can be safely stored for one to two days in the refrigerator.