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.....?
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.
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
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.
silverthorn2151 said:
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!
I would think carefully about buying one if there aren't a good number of you who will eat it. It's nice once you get going, but there's a lot of it!
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