Serrano Ham - the on the bone type
Discussion
Had one bought for Christmas and was wondering if anyone's had one before.
On unboxing the ham itself is part covered in green mould that doesn't look right - I was expecting it to be white covered perhaps, and bone dry. On top of being green, this is also wet looking.
The plastic bag it's in looks like it should be vacuum sealed but it isn't, so am wondering if something's amiss. Or if I should just man up and get it opened tomorrow and start slicing decadent slices off.....?
On unboxing the ham itself is part covered in green mould that doesn't look right - I was expecting it to be white covered perhaps, and bone dry. On top of being green, this is also wet looking.
The plastic bag it's in looks like it should be vacuum sealed but it isn't, so am wondering if something's amiss. Or if I should just man up and get it opened tomorrow and start slicing decadent slices off.....?
It's perfectly normal.
http://www.hamazing.com/faq
Additionally, wiping with a cloth soaked in some olive oil is often recommended when removing the green mold.
http://www.hamazing.com/faq
Additionally, wiping with a cloth soaked in some olive oil is often recommended when removing the green mold.
sgrimshaw said:
It's perfectly normal.
http://www.hamazing.com/faq
Additionally, wiping with a cloth soaked in some olive oil is often recommended when removing the green mold.
Time to crack on then http://www.hamazing.com/faq
Additionally, wiping with a cloth soaked in some olive oil is often recommended when removing the green mold.
Thanks.
Murph7355 said:
sgrimshaw said:
It's perfectly normal.
http://www.hamazing.com/faq
Additionally, wiping with a cloth soaked in some olive oil is often recommended when removing the green mold.
Time to crack on then http://www.hamazing.com/faq
Additionally, wiping with a cloth soaked in some olive oil is often recommended when removing the green mold.
Thanks.
I got a ham from LIDL a few months back. It has grown a white mould once or twice. This can be rubbed off with a cloth soaked in vinegar. The vinegar will slow further growth. The mould doesn't penetrate the meat, it only grows on the surface. However, I must stress that this mould is white, not green.
I would cut off the outside of the meat and then see what the meat underneath was like. If the mould has penetrated, you will be able to taste it immediately.
White, powdery mould is perfectly normal. I haven't had any green mould on mine, and it must be about 6 months old.
don4l said:
Murph7355 said:
sgrimshaw said:
It's perfectly normal.
http://www.hamazing.com/faq
Additionally, wiping with a cloth soaked in some olive oil is often recommended when removing the green mold.
Time to crack on then http://www.hamazing.com/faq
Additionally, wiping with a cloth soaked in some olive oil is often recommended when removing the green mold.
Thanks.
I got a ham from LIDL a few months back. It has grown a white mould once or twice. This can be rubbed off with a cloth soaked in vinegar. The vinegar will slow further growth. The mould doesn't penetrate the meat, it only grows on the surface. However, I must stress that this mould is white, not green.
I would cut off the outside of the meat and then see what the meat underneath was like. If the mould has penetrated, you will be able to taste it immediately.
White, powdery mould is perfectly normal. I haven't had any green mould on mine, and it must be about 6 months old.
I'd be taken that one back tbh.
White mould is ok. Green not so sure. Ok to not be vac sealed if in a cool dry place. Wet and warm however. ......
sgrimshaw said:
don4l said:
I'm not so sure that it is normal.
It's absolutely normal for green mould to develop.Don't just take my word for it, contact a specialist or seach for advice if you have any doubt.
For anyone getting their first ham, I would recommend a couple of things. First, get a proper knife. I have this one and I can highly recommend it.
The other thing is to use Youtube to learn how to carve the thing properly.
Thought I'd update this as I survived the first taste
Opened all the packaging last night as the kind people who gave me the gift (my parents) were down. If we were going to die, we were ALL going
The joint was free of mold from the trotter to about a third of the way down, white mold only for the next few inches but then nicely blue/green from there.
It didn't, however, smell rank. A bit mushroom like/sweet but not rotting flesh.
We wiped it down with olive oil and a rough cloth, and scraped the more stubborn mold off as some Internet posts suggested.
Took some of the skin off as directed in the carving instructions and then took some meat off.
Lovely
First slices were a bit dry, but it's now carving nicely, and is moistening up as we go through the joint. And it tastes great.
Next step is finding somewhere to store it. It smells very nice now, but it's not really how we want the kitchen to smell... Especially as the other half is a vegetarian.
I should have taken photos whilst doing this but forgot. However, if anyone ever buys one they're not sure of, post up a photo and I'll compare it with this one
Opened all the packaging last night as the kind people who gave me the gift (my parents) were down. If we were going to die, we were ALL going
The joint was free of mold from the trotter to about a third of the way down, white mold only for the next few inches but then nicely blue/green from there.
It didn't, however, smell rank. A bit mushroom like/sweet but not rotting flesh.
We wiped it down with olive oil and a rough cloth, and scraped the more stubborn mold off as some Internet posts suggested.
Took some of the skin off as directed in the carving instructions and then took some meat off.
Lovely
First slices were a bit dry, but it's now carving nicely, and is moistening up as we go through the joint. And it tastes great.
Next step is finding somewhere to store it. It smells very nice now, but it's not really how we want the kitchen to smell... Especially as the other half is a vegetarian.
I should have taken photos whilst doing this but forgot. However, if anyone ever buys one they're not sure of, post up a photo and I'll compare it with this one
I have been coming down to Southern Spain for 3 months this time of year since the millennium. Every bar, restaurant, market and supermarket has hams (Iberico and Cerrano) hanging ready to be served to, or bought by customers.
I have never seen one wrapped in plastic, nor have I ever seen one covered in mould, either green or white.
The trick seems to be hanging (post curing) in a well ventilated space. I am not sure why you would expect to find mould in these circumstances.
Given it is revered as a premium food, I cannot imagine any bar or restaurant wanting to serve it in such a state.
I have never seen one wrapped in plastic, nor have I ever seen one covered in mould, either green or white.
The trick seems to be hanging (post curing) in a well ventilated space. I am not sure why you would expect to find mould in these circumstances.
Given it is revered as a premium food, I cannot imagine any bar or restaurant wanting to serve it in such a state.
rdjohn said:
I have been coming down to Southern Spain for 3 months this time of year since the millennium. Every bar, restaurant, market and supermarket has hams (Iberico and Cerrano) hanging ready to be served to, or bought by customers.
I have never seen one wrapped in plastic, nor have I ever seen one covered in mould, either green or white.
The trick seems to be hanging (post curing) in a well ventilated space. I am not sure why you would expect to find mould in these circumstances.
Given it is revered as a premium food, I cannot imagine any bar or restaurant wanting to serve it in such a state.
The mould will be on the outside, it's quite normal and just needs removingI have never seen one wrapped in plastic, nor have I ever seen one covered in mould, either green or white.
The trick seems to be hanging (post curing) in a well ventilated space. I am not sure why you would expect to find mould in these circumstances.
Given it is revered as a premium food, I cannot imagine any bar or restaurant wanting to serve it in such a state.
Edited by dazco on Sunday 7th February 21:08
My jamon wasn't touched for a couple of months. It went dark red and very dry and hard. I cut some thick slices off it last week, but it seems to be really dry all the way in.
As a last ditch effort, I soaked some slices in water.
It worked!
They needed to be soaked overnight, but they were as good as new.
As a last ditch effort, I soaked some slices in water.
It worked!
They needed to be soaked overnight, but they were as good as new.
don4l said:
My jamon wasn't touched for a couple of months. It went dark red and very dry and hard. I cut some thick slices off it last week, but it seems to be really dry all the way in.
As a last ditch effort, I soaked some slices in water.
It worked!
They needed to be soaked overnight, but they were as good as new.
Good to know, as a full leg of pig is quite a bit of Serrano ham for 1 As a last ditch effort, I soaked some slices in water.
It worked!
They needed to be soaked overnight, but they were as good as new.
Murph7355 said:
don4l said:
My jamon wasn't touched for a couple of months. It went dark red and very dry and hard. I cut some thick slices off it last week, but it seems to be really dry all the way in.
As a last ditch effort, I soaked some slices in water.
It worked!
They needed to be soaked overnight, but they were as good as new.
Good to know, as a full leg of pig is quite a bit of Serrano ham for 1 As a last ditch effort, I soaked some slices in water.
It worked!
They needed to be soaked overnight, but they were as good as new.
I was utterly gobsmacked when I saw the size of the thing. It is huge(6.5Kg). However, it only cost £29.00. We have already eaten half of it, so even if we don't eat any more, then it will have cost £10.00 a kilo - which isn't bad.
This year I am determined to get myself a Serrano ham, stand and nice knife.
Question is.....any recommendations? Seems I can get ones from M & S that are boneless, stuff from Amazon that is on the bone or do I wait and see if Lidl are having them again this year. My chum got one last year from there and its that which sparked my interest.
Been looking at all sorts of things this afternoon and to be honest, I'm a bit peckish now!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff