To enjoy all the flavor and quality of your ham or sausage, it is important to preserve it properly. Here are some practical tips to keep your ham in its best condition for longer.
1. Whole Ham Storage
If you have purchased a whole piece and have not yet started it, it is essential to keep it in a cool, dry and well-ventilated place. Avoid direct exposure to the sun or heat sources. The ideal temperature is between 15ºC and 20ºC, in a place where air circulates freely, such as a pantry.
2. Start the Cut Correctly
Before cutting the piece, remove the greaseproof paper that wraps the leg. When you are going to start eating your ham, make sure you make the first cut correctly. Remove the outer layer of fat and the rind only on the part you are going to eat, this will help the rest of the ham to remain protected.
3. Preservation of the Empezado Ham
To preserve a ham that has already been started, follow these steps:
- Protects the cutting zone: Once you have finished slicing, cover the exposed surface with the fat slices you removed at the beginning or with a clean, slightly damp cloth. This will prevent it from drying out and preserve its texture and flavor.
- Store It Right: Place the ham on a support or ham holder and cover it with a cotton cover or a breathable cloth. Keep the ham in a cool, dry place, avoiding sudden changes in temperature.
4. Avoid Excess Moisture
Ham is sensitive to excessive moisture. If you notice that the ham has accumulated surface mold, this is normal in a natural curing process. Simply remove it with a clean cloth dampened in olive oil before slicing the piece.
5. Conservation Time
Ham has a long shelf life if properly preserved. A whole ham can last up to a year without losing quality, as long as these tips are followed. Once started, it should ideally be consumed within 3 to 6 months to enjoy its best flavor and texture.
6. Other Useful Tips
- Do not freeze: Freezing ham can alter its texture and flavor, so this practice is not recommended.
- Avoid Exposure to Direct Air: If left too long in the air, the ham may dry out too much, affecting its quality.
