How to Slice and Store Jamon
Jamón ham is the culinary treasure of Spain. Spaniards enjoy more ham per
person than anyone in the world. A whole jamon can be stored in your kitchen and
used daily as tapas or in recipes. It is also a great conversation piece for
parties and get-togethers.
Slicing Serrano 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 (1), then the
rump end (2), and lastly the shank (3).
 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.
Storage
Store bone-in jamon 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.
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 jamon at room temperature.
Jamón Appearance
 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 (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.
Iridescent colouring: This colouring can be seen on the cut
surface of the ham and in certain parts of the meat. The colouring sometimes has
a metallic appearance. It is insignificant as far as
the quality of the ham is concerned.
Salt: Sometimes saline precipitates may form on the surface
of the ham in dry conditions. This inorganic salt does not affect the flavor of
jamon and can be brushed or wiped away.
White film: This may be seen on the cut surface of whole or
boneless hams. The film is mostly thyroxine (same as the white spots). Simply
discard the discolored slice.
Fat: Whole hams tend to be rather fatty, which protects the
meat and helps it keep longer.
Related Products
Jamon Carving Set with Sharpener
Aluminum Handles & Presentation Box
A
razor sharp knife is essential for carving fine Serrano ham, as each slice
should be wafer thin. This set includes an aluminum handled, fire hardened
stainless steel knife especially designed for Jamon serrano. Also included is a
sharpening steel for keeping the knife in top condition. All packaged in a
wooden presentation box. Include one with any of our imported Serrano hams and
enjoy perfectly sliced Jamon every time.
Supreme Hardwood Ham Holder with Swivel Grip - 'Iberico'
'Iberico' is the
world's finest jamonero ham holder. Wherever you travel in Spain you will find
this culinary work of art: from humble country inns to the finest restaurants
that display Michelin stars. It is the masterpiece of Don Paulino Pantaleon, the
celebrated master jamón carver who has presided over jamón events throughout
Europe and as distant as Japan. His personal signature appears on each of his
creations.
He, his wife Isabel Gomez Alonso, son Marcos and daughter Elisa have been
making these extraordinary jamoneros for years. They make the base and arm from
Sapeli hardwood from the forests of the Ivory Coast and Nigeria. The wood is
denser and harder than African mahogany.
They create a base that is more than one and a half inches thick --solidly
anchoring the whole ham for slicing. The ham is secured to the base by a
stainless steel cradle clamp lined with hardwood. All of the hardware is made of
solid, heavy gauge stainless steel, for a flawless presentation.
Drawing on his experience as the maestro, he has created a sophisticated
gyro-clamp that enables him to turn the ham with effortless precision while the
hoof remains secure. This exclusive feature is what makes the 'Iberico' jamonero
ham holder the most advanced in the world. The final touch is a silicon cutting
board is integrated into the base.
Our favorite touch for the 'Iberico' Jamonero, is the hand-carved acorn - or
bellota - which adorns the gyro-fastener clamp. It is this kind of attention to
detail, reflects the overall craftsmanship of the Pantaleon family.
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