The control of the psychrotrophic Clostridium botulinum group II type B hazard in cooked ham results from multiple factors that are closely interlinked. Although nitrites play a key role, it is the maintenance of this balance that ensures the product’s safety regarding this pathogen. This study aimed to assess the effect of two cooking-cooling regimens, including an usual (10 h) versus an extended (28.5 h) cooling period, on the growth of psychrotrophic C. botulinum group II type B during storage of a cooked ham model prepared with reduced levels of sodium nitrite (0 to 60 mg/kg) and sodium chloride (18 g/kg versus 13.5 g/kg). Only an ingoing amount of NaNO2 of 60 mg/kg inhibited toxinogenesis of C. botulinum Group II type B in cooked ham samples subjected to the extended cooling regimen. In comparison, 30 mg NaNO2 per kg were sufficient to prevent toxinogenesis in cooked ham cooled for 10.0 hours.