Iberian ham is a gastronomic jewel that requires proper care to preserve its exceptional flavour, texture, and aroma. Follow these practical tips to ensure every bite is sublime.
1. Storing a Whole Piece (Unopened)
- Place the ham in a cool, dry, well-ventilated area away from heat sources or direct sunlight.
- Remove any plastic wrapping or protective cover immediately. The ham needs to breathe.
- Hang it by the hoof or place it on a ham stand. You can cover it with a breathable cotton net.
2. Protecting the Cut Once Opened
- Use its own fat: When cleaning the piece, set aside wide strips of the white fat from the ham itself. Place them directly over the cut to keep it moist and sealed.
- Place a clean, opaque cotton cloth over the fat to protect it from light and air.
- Avoid full plastic wrap: Do not wrap the entire piece in cling film, as this creates moisture and mould.
3. Should It Be Refrigerated?
- Whole piece: NEVER. Cold suppresses the aromatic nuances, hardens the fat, and alters the texture.
- If a thin layer of white or grey mould appears, this is a natural process. Remove it by rubbing the area with a clean cloth lightly dampened with olive oil.
4. Storing and Consuming Vacuum-Packed Ham
- Storage: Keep the packets in a cool, dark place, or in the fridge if the ambient temperature exceeds 22°C.
- The opening ritual: Take the packet out of the fridge at least 20–30 minutes before consuming to allow it to reach room temperature. It is ready when the slices separate on their own without breaking and the fat glistens.