Jamón is the culinary treasure of Spain. Spaniards enjoy more ham per person than anyone in the world. A whole jamón can be stored in your kitchen and used daily as tapas or in recipes. It is also a great conversation piece for parties and holiday gatherings.
Slicing Spanish Ham
To enjoy the flavor and authentic texture of a fine jamón, slice the ham with a long sharp knife in the following order: first the rump half (maza) which has the most meat and is the most tender, then the rump end (babilla) which is firmer and more cured, and lastly the end (punta). We recommend starting with the babilla since the maza will stay moist longer. Some parts of the ham will be much firmer and more intensely flavored than others depending on the thickness of the meat.
Remove the layer of fat from the top and the sides until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices. Slice downwards with your free hand behind the knife.
Below is a video we made showing the proper method of carving a jamón.
Storage
Bone-In Jamón: Store your whole bone-in ham in the refrigerator in its original packaging for 2-3 months or until the best-by date. A day or two prior to cutting into your jamón, remove from the plastic packaging and store it uncut at room temperature on a ham holder or hang from the rope provided. Harmless white mold on the exterior of whole cured hams is not uncommon and can be wiped off using a cloth and some olive oil.
Once you have started slicing into it, the ham can be kept in a cool, dark place on a ham holder for 6 to 8 weeks. Cover the cut surface with reserved fat from the ham, and drape with plastic wrap and a light breathable cloth. Only cut into sections of your ham you plan to carve and eat within a few days. Do not remove skin or fat from other areas. Chunks of ham may be stored tightly wrapped in the refrigerator or freezer for longer term storage.
Boneless or Center Cut Jamón: Store your boneless or center cut ham in the refrigerator. For easier slicing with an electric slicer or ham knife, place the ham in the freezer for 20 minutes prior to slicing. Leftover pieces can be wrapped tightly in plastic and stored in the refrigerator or freezer for longer term storage.
Sliced Jamón: Your sliced jamón should be stored according to the package instructions. Serve slices at room temperature. Keep leftover slices refrigerated in an airtight container and consume within 3 to 5 days
Jamón Appearance
Mold: A thin layer of mold may appear on whole hams. This penicillin-like mold is completely harmless. It can be removed with a clean, damp cloth or with a cloth and olive oil.
Small white spots: These are small "chalky" granules that form between the muscle fibers during the curing process. They vary in shape, size and location. They are amino acids found in aged meat and cheese products and are perfectly safe to eat.
Iridescent coloring: This coloring can be seen on the cut surface of the ham and in certain parts of the meat. It is insignificant as far as the quality of the ham is concerned.
Salt: Sometimes salt can crystallize on the surface of the ham in dry conditions. This inorganic salt does not affect the flavor of jamón and can be brushed or wiped away.
White film: This may be seen on the cut surface of whole or boneless hams. Simply slice off the section with the film and discard the discolored slice.
Dark spots in the fat: These spots can appear in the white fat of jamones, particularly in hams made from Duroc pork or grain-fed Ibérico pork. These are oxidized blood pigments typical of a natural pork. They are harmless and do not affect the quality of the hams.
Fat: Whole hams are covered with a thick layer of fat, which protects the meat and helps it keep longer. Some areas are much dryer than others, and each part of the ham has a different texture and flavor.
18 Comments
Hi, I live in a hot very humid tropical climate, do you recommend that I refrigerate my jamón? Or will it be ok?
Response:
Jamon needs to be stored in a cool, dry place. If you do not live in an air conditioned home, I would store your ham in the refrigerator.
How long can Iberico Jamon be without refrigeration if it is sliced and vacuum packed? I purchased it in Spain and was travelling ~ 10 days before arriving home.
Response:
Hi Carl – Iberico ham is a salted product and should be safe to eat, though without knowing the conditions of storage we can’t guarantee it! We slice our jamón fresh here at La Tienda when you need another pack.
I’m considering a bone in jamón as a Christmas gift for my husband, but he would be eating it progressively (at least I hope he doesn’t eat it all at once!) so my question is: once sliced into, given that it is stored as indicated, how long will the rest of it last? For instance, if you eat some in January and you plan to eat the rest little by little up to what month will it be good?Thank you
Response:
Hi Jacqueline – A bone-in jamón will last for several weeks after it is first sliced if it is cared for properly. The ham should be kept in a cool, dry place. The cut surface should be protected with plastic wrap and the whole ham should be covered with a cloth when not being sliced. It is best to slice the ham daily. If left for a longer time, you may need to cut away the first slice to remove any discoloration or harmless mold. Do not remove the fat and skin from areas you are not actively slicing, as they protect the ham from drying out. Once the ham is fully sliced, ham scraps and bones can be used for soups and stews. Enjoy your jamón!
Hi, I was wondering if flies etc, maggots are a problem once the cured ham is hung up and in use. Should the leg be stored in a fly net or covered in some way or does the curing process make it unattractive for insects?
Response:
It is important to keep your ham in a cool dry place away from insects. Netting would not be a bad idea. Once the ham is sliced, the cut surface should be covered with plastic wrap and a towel.
We are expecting delivery soon of a boneless iberico ham, can’t wait! I am looking for the best option for some longer term storage, meaning a few months. How long will vacuum sealed pieces last in the refrigerator? Is freezing sealed pieces bad? Also, what would be the best approach to breaking it down for some storage and a lot of fresh eating? Lots of questions, just don’t want to waste a bit! Thanks for your time.
Response:
Hi Chris,
Congratulations on your purchase, it is truly an amazing ham! A boneless ham can be stored for a few months if it remains wrapped in its original plastic. There is no need to freeze the jamon. Once it is removed from its packaging it will last a much shorter time, unless you have a countertop vacuum seal machine. In that case you can cut it into pieces and store them individually until you are ready to slice away. If you are going to use a meat slicer, I would recommend slicing it well chilled for thin slices. But remember, always bring the ham slices to room temperature before serving!