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 (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.

Here is a video showing the proper method of carving a jamón provided to us by Fermín, one of our favorite suppliers of serrano and Ibérico hams: Slicing Video

Storage

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.

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.

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 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 crystalize 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. 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.

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COMMENTS

"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? "
jim baxter, San Antonio, TX, USA

"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. " - Don Harris

"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?"
Fisher Fredericks, Alexandria, VA

"Thanks for your post, Fisher. Since the bone-in jamón is dry-cured, your ham will continue to cure, even after your recieve it. Just be sure to unwrap it upon receipt so that it can continue to "breathe." It does not require refrigeration. " - Don Harris

"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."
Chris Hinckley, Arcata, CA USA

"Hi Chris, 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. Freezing it should not cause any harm. 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!" - Don Harris