How To Serve And Store Spanish Ham

Image source: http://www.thespanishhamonline.com/wp-content/uploads/2012/02/jamon_iberico_bellota_sabor2.jpg

If your hamon is boneless, it wishes to be stored in the refrigerator and wrapped in the wrappings that got here with it or with butcher paper. Those which are vacuum packed wishes to be taken out in their original wrappings and stored in another container. Boneless hams shall be cut into smaller portions for storage or sliced by an electrical slicer. It is imperative that Spanish ham must be served at room temperature so cool it down backyard your refrigerator before serving but do not cook it.

Jamon or Spanish ham is one of the greatest culinary treasures that Spain has given to the world. It is enjoyed by Spaniards more than any other nationality in the world and it is common to see a whole ham displayed on the kitchen table ready for anyone to slice and eat for snacks or foodstuff. A whole ham is straightforward store and shall be kept on hand for use in recipes or as tapas.

The first step in slicing a whole ham is to remove the layer of fat covering the acceptable and sides of the meat until the meat is exposed. Trim the fat whilst you are slicing and if it is Iberico ham, cut very thin slices that include some of the rich and marbled fat. Slice in a downward motion and use your free hand situated underneath the knife for leverage. If your ham is to be consumed just in a day or two then you can remove completely the skin and fats. If you plan to consume it over a longer duration of time then it is better to only remove the skin and fat from the part that you are going to slice for that day.

A jamonero or holder is the simplest way to store your whole hamon with bone incorporated. It must be stored in a well ventilated place this is cool and dry. It can also be hung up by the rope in your kitchen. Always cover the ham with plastic or cling wrap to preserve the flavour, freshness, and moisture. A little of the removed fat shall be used to cover after slicing. Discard the first slice of the ham if it has been left exposed to the air for a long time. The meat has a tendency to become dry and tough when not noted uncovered.

To fully enjoy the flavour and texture of a fine Spanish Jamon, then slice it with a long and very sharp knife starting with the rump 1/2 and then to the rump end and lastly at the shank. The meat this is closest to the bone is not easy to slice but small chunks shall be sliced off it for use in making soups and stews.