HAM STORING

How to store your Spanish ham:

After cutting

A ham once cut into will last for up to 8 - 10 weeks as long as the ham is kept as fresh as possible. This is done by covering the ham using the following methods:

When carving your ham, retain the first thicker slice cut, this can be used to place on top of the exposed meat.

Olive oil can also be used, smear some oil over the meat to help keep fresh as this prevents the meat from drying out.

Always cover the ham with a light tea towel, the exposed meat needs to be "protected" using all three of these methods will keep the ham nice and fresh for the next slice.

Conditions

In rural Spain where our hams are cured humidity is naturally low, the ideal temperature to keep your ham is between 10°C -15°C in a cool, dry area with ventilation. This also applies to other cured charcuterie such as chorizo.

Exceptions

Full bone in hams should never be placed in the fridge. There are exceptions however, boneless vacuum packed hams or vacuum packed pieces do need to be placed in the fridge to be kept fresh. After slicing these pieces of ham should be wrapped in a tea towel, cling film or foil to protect the exposed part of the meat.

Spanish Tips

If your ham has not been used for a few days the first slice can be discarded. Underneath will be fresh ruby red meat ready for slicing. The first slice can discolour after a prolonged period.

A mold can also form after prolonged periods on the exterior of the ham, this is completely harmless and can be removed by rubbing away with a damp cloth.

If your ham is to hang for any period of time "rotate" or "turn" the ham once weekly as it continues to cure. Factors such as light, temperature and air flow should be distributed evenly around the leg.

The "Punta" or furthest part of the ham away from the hoof generally has a more intense flavour - carve this last to discover a different flavour in one ham.

The hip joint located at the top of the leg is best for stews and stock, this is because more meat tends to be left around this area, it also has a more intense flavour and is always used in Spanish soups, etc.

Tips from Julian and Conchi (Carniceria de Julian, Orce Granada)