Tips for Preserving Ham
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There are so many ham enthusiasts in the world, whether it's people who enjoy it on special occasions or as a part of their usual diet. Regardless of how often you eat ham, there are special ways of caring for ham and ways to prepare it in order to keep the ham in perfect condition as time goes by.
When we decide to invest in a nice piece of ham, we should keep in mind that there are specific ways to properly store it. Experts in the field have shared different tips and recommendations when it comes to consuming ham, as well as how to store the ham for a certain amount of time. Let's look at some of their suggestions in order to get the most out of the ham, lengthening its shelf life and maintaining its flavour and smell.
Cover with fat
Putting fat on the ham after slicing it is a very common practice. This is used to prevent the ham from coming in contact with the air and thereby delaying the surface from oxidising. The best thing to do is to cover the surface you've just cut with the white fat form the Iberian ham itself. This practice gives the ham a better image and prevents any unpleasant flavours and odours from being transferred to the ham. In addition, you should place a clean cotton cloth over the ham; this is the ideal way to preserve the ham when we're not going to be cutting it.
Regarding the use of wrapping
The ham should not be wrapped, we need to remember that it's an organic product, it's alive. By wrapping the ham, we are depriving it of the ability to breathe and sweat, and we only manage to diminish its quality. When you buy a piece of ham, it's a good idea to remove all wrapping that it comes with and to hang it in a cool, dry place where it can breathe. Plastic wrappings and other materials should be avoided because they can favour the appearance of unpleasant flavours and smells that range from rancid to humid.
Once you've reviewed this set of recommendations for preserving and storing ham, you'll be able to prolong the product's shelf-life, managing to maintain its smell, taste and texture for even longer.
When we decide to invest in a nice piece of ham, we should keep in mind that there are specific ways to properly store it. Experts in the field have shared different tips and recommendations when it comes to consuming ham, as well as how to store the ham for a certain amount of time. Let's look at some of their suggestions in order to get the most out of the ham, lengthening its shelf life and maintaining its flavour and smell.
Appropriate temperature
According to experts, the conditions we should keep the ham in are similar to those of the curing cellar; that is, a cool and dry place. Changes in temperature can alter the organoleptic characteristics of the ham, including its texture and smell, therefore it is important to avoid these changes. It is recommended that the ham be kept at a temperature of between 10 and 15 degrees centigrade. Furthermore, you should avoid placing the ham near fryers, ovens and other cooking devices that generate heat.Watch out for light
We must keep the ham away from sources of light that could directly hit it. Like many other food products, ham should be protected from sunlight. The ham, or slices of ham, should not be exposed or stored in places where there is direct sunlight since, just like with inadequate temperatures, this can lead to alterations in its flavour and colour. A cellar is an optimal place with the described properties for preserving ham.Eat soon after cutting
Recently sliced ham tastes better than ham that was sliced a few days ago. However, when you want to cut large quantities of ham, even whole pieces, it's best for the ham to be properly sliced by a professional and then vacuum-packed. This way we can help preserve its properties and it'll be easier and more practical to eat later on. In general, we recommend only slicing what you can eat in one sitting.Cover with fat
Putting fat on the ham after slicing it is a very common practice. This is used to prevent the ham from coming in contact with the air and thereby delaying the surface from oxidising. The best thing to do is to cover the surface you've just cut with the white fat form the Iberian ham itself. This practice gives the ham a better image and prevents any unpleasant flavours and odours from being transferred to the ham. In addition, you should place a clean cotton cloth over the ham; this is the ideal way to preserve the ham when we're not going to be cutting it.
Cut quickly
Experts report that you should open the ham within the first two months after having bought it. In addition, the ham should be consumed within a maximum of one month after you've begun eating it.Where should we cut it?
The cut of the ham must start from the leg and, once you've begun, the surface should be kept as uniform as possible in order to get the most out of the ham. There should be a method to your cutting. In addition, it's a good idea to maintain a uniform proportion of fat and lean meat in each slice; the ideal slice is three centimetres wide. You shouldn't cut the ham in several areas, as this makes it easier for the ham to dry out prematurely.Use the right knife
Professionals in the art of cutting ham use three knives: one long, strong knife to strip the ham and cut the outer part; a boning knife, called a pairing knife, to separate the lean meat from the bone in complicated areas; and the ham knife. This last one is thin, flexible and long, especially designed to achieve thin, perfect slices. Additionally, they use a sharpening tool to sharpen the knives and keep them in tip top cutting condition.Regarding the use of wrapping
The ham should not be wrapped, we need to remember that it's an organic product, it's alive. By wrapping the ham, we are depriving it of the ability to breathe and sweat, and we only manage to diminish its quality. When you buy a piece of ham, it's a good idea to remove all wrapping that it comes with and to hang it in a cool, dry place where it can breathe. Plastic wrappings and other materials should be avoided because they can favour the appearance of unpleasant flavours and smells that range from rancid to humid.
What about the packaging?
When cutting the whole piece, it's a good idea to vacuum pack it in plastic bags and in portions of approximately 100 grams, which are customary for consumption. If you are going to eat it within a few hours or days, it can be kept at a temperature of between 10 to 15º, without the need to refrigerate it. If we aren't going to consume it for a long time, it's best to keep it refrigerated in order to delay the oxidation of fats and prolong the ham's shelf life. You should remove the refrigerated packets of ham half an hour before consuming them; this will allow it to reach the optimum temperature for consumption. After half an hour, you should open the package and place the slices on a plate to air out the ham before you enjoy it.Once you've reviewed this set of recommendations for preserving and storing ham, you'll be able to prolong the product's shelf-life, managing to maintain its smell, taste and texture for even longer.
Todo sobre el jamón
Contenido
- 1 Tipos de jamón ibérico
- 2 Cómo consumir jamón ibérico
- 3 Cortar jamón ibérico
- 4 Cómo conservar el jamón ibérico
- 5 Maridaje del jamón ibérico
- 6 Ley de calidad del jamón ibérico
- 7 La Dehesa
- 8 Denominaciones de origen del jamón ibérico
- 9 Propiedades nutricionales del jamón ibérico de bellota
- 10 Recetas con jamón
- 11 Diferencias entre jamón ibérico y jamón serrano
- 12 Diferencias entre paletilla y jamón ibérico
- 13 Diferencias entre jamón ibérico y jamón serrano
- 14 Jamón ibérico y sus competidores en el mundo
- 15 Propiedades nutricionales del jamón ibérico
- 16 Denominación de origen del jamón ibérico
- 17 Zonas de elaboración del jamón y del jamón pata negra
- 18 Jamón cortado a mano o a máquina
- 19 Museos del jamón ibérico en el mundo
- 20 Cata de jamón ibérico: todos los secretos
- 21 Ruta del jamón ibérico
- 22 El jamón ibérico de bellota y su maridaje ideal
- 23 Proceso de elaboración de los embutidos ibéricos
- 24 Historia de los embutidos ibéricos
- 25 IVA para el jamón: preguntas y respuestas
- 26 El jamón en la literatura
- 27 Curiosidades del jamón ibérico
- 28 Cómo conservar el jamón serrano
- 29 Normativa de calidad del jamón serrano
- 30 Elaboración del jamón serrano
- 31 Denominaciones de origen del jamón serrano
- 32 Propiedades nutricionales del jamón serrano
- 33 Recetas con jamón serrano
- 34 Tipos de jamón serrano
- 35 Maridaje del jamón serrano
- 36 Cómo consumir jamón serrano
- 37 Cortar jamón serrano
- 38 Todos los secretos sobre la cata de jamón pata negra
- 39 Cómo elegir un buen soporte jamonero
- 40 Cuál es el mejor jamón pata negra?
- 41 Es correcto el término jamón pata negra?
- 42 Jamón pata negra y dehesa
- 43 Los secretos del maridaje del jamón pata negra
- 44 ¿Cómo saber qué jamón comprar?
- 45 ¿Por qué el buen jamón es tan caro?
- 46 ¿Cómo comprar jamón en tiendas online?
- 47 Mitos y realidades, beneficios y prejuicios del jamón
- 48 ¿El jamón ibérico engorda?
- 49 ¿Qué hacemos con el hueso del jamón?
- 50 ¿Por qué solemos colgar el jamón?
- 51 Jamón y embarazo: ¿Se puede incluir el jamón ibérico en la dieta de las embarazadas?
- 52 El rol del jamón en el crecimiento y desarrollo de los niños
- 53 Consejos para conservar el jamón
- 54 ¿Qué es el perfilado del jamón y por qué se hace?
- 55 Nuevas tecnologías y jamón - Resonancia magnética en la cata del jamón - Imágenes espectrales
- 56 El cerdo ibérico comienza a emigrar
- 57 Embutidos: Origen, composición y clasificación
- 58 Elaboración de jamones y paletas
- 59 Guía de Cata del Jamón Ibérico
- 60 Elementos diferenciales de calidad en jamón y embutidos “ibéricos”
- 61 El mapa del jamón en España
- 62 Propiedades de la grasa del jamón ibérico
- 63 Cómo transportar jamón ibérico y otros alimentos en vuelos internacionales
- 64 Prevalencia de patógenos y beneficios de los ácidos orgánicos en la producción de cerdos
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