How to Slice and Store Jamón
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.
Here is a video we made showing the proper method of carving a jamón: Slicing Video
Store bone-in jamón in a cool ventilated place, either in a holder or hung by the rope provided. Always cover the sliced area with plastic wrap to preserve freshness and moisture. The first slice should be discarded if the meat has been exposed for some time. A bone-in ham can last for weeks if properly cared for. Avoid exposure to insects or high temperatures.
Store your boneless jamón in the refrigerator, wrapped in plastic. Boneless hams can be divided into pieces, or can be sliced on an electrical slicer. Serve the jamón at room temperature.
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.
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.
"why does the boneless ham require refrigeration while the bone-in can be stored in a cool place? can the boneless ham be stored on a holder in the refrigerator and covered with a dish cloth? "
"While the bone remains in the jamon, it will continue to cure and should be stored in a cool dry place, loosely covered (for breathing). Once the bone is removed, the curing process stops and the meat must be refrigerated. We recommend storing the boneless ham in an airtight container in the refrigerator, to prevent drying out.
"If I buy a bone-in Jamon Serrano, how long can it keep uncut. Meaning, if i buy a Jamon now, But do not want to begin slicing it in its holder until XMAS time, will that be ok just resting hung up for a few weeks?"
"Thanks for your post, Fisher. Since the bone-in jamón is dry-cured, your ham will continue to cure, even after your receive it. Just be sure to unwrap it upon receipt and store it in a cool dry place away from insects. It can be stored for several weeks."
"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."
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!"
"hi! i just rcvd my bone in Jamon Serrano- i'l be serving it on sep. so that's like 3 months for now- is it still gonna be as fresh? can i put it in the ref with the original vacuum wrap as it was delivered to me or should i take out the vacuum wrap and just leave it on the stand in my dining area- im such a rookie -lil confused what do i do? thanks! can't wait to throw a big spanish dinner :) "
"Hola Fatima, I am sure you will enjoy your jamón serrano. Since you have a whole bone-in one, in contrast to a boneless one, by all means I would remove the plastic vacuum pack and allow it to breathe again.
As you suggest, I would put it on a stand on your counter, it is dry cured, so it won't go bad if left out in the air -- it will be improved. The only thing to watch for is whether it is getting dried out on the surface -- especially in the area where you slice it. If so, get a cloth with olive oil and place it over the area. Have a great time with your friends and family. Don"
"As an endocrinologist I can't help but point out an important mistake in the text above. The text states: "Small white spots (thyroxine): 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." Thyroxine is not an amino acid. It is thyroid hormone. If the ham did actually contain thyroxine, it could be quite dangerous. There was a famous epidemic some years back that occurred when a slaughter house in the midwest included pieces of the thyroid gland in beef when they harvested the neck strap muscles. The thyroxine in the beef caused an epidemic of thyroid hormone intoxication, which if the levels are too high it can actually be fatal. I wonder if you mean the amino acid threonine? "
"Dear Dr. Colllins,
Thank you very much for your authoritative clarification concerning jamones. We quickly updated the descriptor, and we appreciate your taking the time to educate us all! We are grateful to have members of the Tienda Community lending us support."
"I would like to know how I can keep the freshness of the jamon Serrano (bone in) when the temperature in Panama is 33C all year around and the humidity is high, or would I need to keep it in the fridge?"
"You do have a problem, José, although I think that people in Buffalo and Minnesota would not mind dealing with less of their snowy climate.
If you are carving your jamón daily, then cover the open sliced area with a cheesecloth and some oilive oil or a slice of fat from the jamón. If it is not going to be used for several days then refrigeration is the way to go. Just bring it out long enough to reach room temperature before you start slicing again."
"I have a bone in Iberico jamon that I have kept refrigerated for around 14 years in its vacuum seal. Do you think it will still be good?"
"Thanks for your note. 14 years is quite a long time! It would be one for the record books. You can open the packaging and see. If it smells fine, cut into the meat and see what it looks and smells like on the inside. You will have to make your best judgement as to its edibility at that point.
I have tried jamones in Spain that were over five years old, and they were delicious. Hopefully you have the same experience.
"Hi Don, I was wondering how many plates (regular dinner plate) or grams of Jamon would I get from a leg which is about 4 kgs? I originally thought it would be a lot - plates and plates full (maybe 15?) but videos online make it look like a lot less after you have trimmed fat and discarded bone? Maybe 3-4 plates. Having a few dinner parties and wondering how many legs to buy. Many thanks. "
This is Don's son.
A jamon (back leg) of ham is about 8 kilos for serrano and 6 kilos for Iberico. I would estimate you will lose 30 to 40% for each ham in fat and bones.
So the yield on a Serrano will be about 5 kilos and an Iberico will be about 4 kilos.
If you buy a "paleta", or front leg, expect to lose 50% to 60%.
Enjoy your parties!
"What can I do with the very bit of the ham? Can I braise it and make a stew?"
"Sure, Adrian. You can easily add your bit of jamón to a stew of casserole and add a great deal of flavor. I don't think you need to braise it, though.
"Hi, how long can an uncut ham support 33c and humidity. I had mine here for 10 days before i could get it refrigerated. is it still good? i hope so because there are a lot of people looking forward to enjoying it. cheers"
"An uncut ham can last indefinitely at room temperature. It is important to remove it from its vacuum packed plastic covering so it can breathe. "
"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?"
"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."
"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"
"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!"
"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."
"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."
"Hi, I live in a hot very humid tropical climate, do you recommend that I refrigerate my jamón? Or will it be ok? "
"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."
"Hello, I am interested in purchasing a bone in jamón serrano but would like to know how much of the fat can be used. Mi abuelita would make lentejas and often put the fat from the jamón to flavor it.I have never purchased one myself and would like to waste as little as possible.Thank you!"
"You can use almost all of the jamon, which is the great thing about getting a whole ham. The fat can be used to flavor soups and stews, and the bones make amazing broth."
"I was reading these comments to see how long a jamon lasts after cutting it, but I really want to know what happened with the 14 year old jamon!!!"
"Hi there, I was wondering if you had any videos or tutorials about how to properly slice the boneless ham shoulder? I see so many videos and posts on the internet about how to cut jamon on the leg or bone but none for the boneless pieces. Any help would be greatly appreciated, thank you!"
"A boneless jamon or shoulder (paleta) can be sliced by hand or, even better, using an electric slicer. We recommend chilling the ham in the freezer until very cold but not frozen. This will make the meat firm when slicing. Then allow the ham to warm up to room temperature before you enjoy it. Wrap unsliced meat tightly in plastic wrap and refrigerate. Vacuum seal the piece if you can. "
"We have opened our boneless Jamon and started to slice and consume. We have wrapped the remaining jamon piece in clinging and stored in the refrigerator. How long will be able to keep the jamon so it is safe to slice and eat?"