If you are planning to buy a Spanish ham, knowing how to cover it, so that it does not dry, it’s of vital importance to ensure that it stays in good condition once opened. If you want to know what to do, where to find the best place or how long you can keep it open, you’ve come to the right place! In Enrique Tomás we will share all our tricks with you!
How to cover a started ham
Buying a whole ham is something that is not done every day and, in order to make the most of each slice, it is important to know how to cover a ham so that it does not dry out, as only then will we be able to enjoy the aromas and nuances of each slice. They’ll melt in your mouth!
The first thing to keep in mind is that once you have your ham placed in the ham holder and you have removed the rind, throw it away! You’ve probably heard the phrase “cover the ham with its own skin” before. BIG ERROR! If it gets rancid, it will pass its flavor to the ham and we don’t want that to happen.
The best thing you can do is to use a clean, lint-free cloth to cover your piece, and remember not to remove any more bark than necessary. It helps to isolate the meat from the ham so the less fat we remove, the better the ham leg is protected.
Where to keep a started ham
If you’ve bought a sachet of slices and opened it, it’s clear that it belongs in the fridge, but what about the ham leg? Obviously we’re not going to put the whole thing in the fridge, so we have to find another place. But which one?
The most important thing is that it is clear to us that the ham cannot be near heat sources or anywhere where the sun shines. If you have a gallery or a pantry, you can put it there. As it will be covered with the cloth it will be protected from insects.
However, despite our advice, the meat will dry out a bit because, although the cloth prevents this from happening, it is in contact with the oxygen and this will affect it anyway. Simply remove the first two or three In the premises of Enrique Tomás when someone says the word... to enjoy all the aromas of the meat and, if you like, you can make creamy Iberian ham croquettes with these you have cut. They’re delicious!
Finally, one last aspect must be taken into account. The temperature of our country in the summer is much higher than during the rest of the year, especially on the Mediterranean coast or in the south of the country, so a ham will not be kept in the same condition. If you have bought a whole piece and opened it during the hottest months of June, July or August, you should know that it should be finished in a maximum of two weeks. In winter, this period is extended and you can have it in the ham holder up to 21 days.
If, for whatever reason, you see that this time has passed and you still have slices and slices of ham to cut and enjoy, bring us your piece to one of our ham shops! We will slice and vacuum pack it for you and, thanks to this preservation process, you will have up to three months to eat it!
That said, and now that you know how to cover a ham so it won’t dry out, take note and you’ll see that your ham stays perfectly dry. Just eat a slice and you’ll notice it!