How should you store Iberico ham once opened?

Storing Iberico ham properly is very important for preserving the distinctive flavour and aroma of this product. Keeping it well is essential to make the most of it. We have already looked at the best way to store whole pieces; however, it is becoming increasingly common to buy boneless hams and shoulders, which make the job at home much easier: we do not have to deal with the bones on the ham stand, and we can be sure that the piece has been boned properly and its meat put to good use.

Buying sliced ham is also very common, as it saves busier families time on carving. That is why today we bring you the best way to store your boneless or sliced ham so that it keeps its intense flavour and stays in perfect condition for longer.

Storing boneless Iberico ham

If we have a boneless piece of ham, or if we have boned it ourselves, it is advisable to follow these storage tips:

• Keep the boneless pieces in vacuum-sealed bags in the fridge.
• Maintain a temperature of between 2 and 5 °C.
• Never freeze it.
• Before cutting it into slices or cubes, leave it at room temperature for a few minutes.

Vacuum packing is the best ally of boneless pieces: it protects the meat from contact with the air and stops it drying out or picking up odours from other foods. If we do not have a vacuum sealer at home, we can cover the cut surface tightly with cling film, making sure no air pockets remain, and store the piece in an area of the fridge away from strong-smelling products such as well-aged cheeses or fish. Ham fat readily absorbs the aromas around it, and that is a journey with no return ticket.

Another simple trick we use in the trade is to divide the boneless piece into portions the size the household gets through in a few days and pack them separately. That way we only open what we are going to eat, and the rest stays protected until its turn comes. It is the easiest way to make sure the last portion tastes as good as the first.

It is important to remember that ham should be eaten at room temperature, so before cutting these pieces we should take them out of the fridge for a few minutes.

Storing sliced Iberico ham

If you buy sliced ham, whether acorn-fed Iberico or grain-fed, once the packaging is opened you should keep the slices in heat-sealed bags in the fridge.

While the pack remains sealed, simply keep it in the fridge and follow the instructions on the packaging. The key lies in what we do after opening it: take out only the slices you are going to serve and protect the rest straight away, never leaving the pack open and uncovered. The less time the ham spends in contact with the air, the better it will keep its aroma and that juicy texture we love so much.

Leave the slices at room temperature for a few minutes before serving: this way the fat regains its characteristic texture and the flavour intensifies.

How to serve ham at its best

Storing it well is only half the job; the other half is serving the ham as it deserves. Take the slices out of the fridge in advance and spread them on a flat plate, in a single layer and without piling them up, so that they come up to temperature evenly. You will know they are ready when the fat regains its sheen and that silky texture that melts on the palate: it is the sign that the aromas have awakened.

A couple more details: avoid serving the ham on very cold plates, because they would chill the freshly tempered slices again, and do not drizzle dressings or oils over it. A good Iberico needs nothing to mask its flavour; at most, some good bread and a glass worthy of it.

Whole, boneless or sliced? A question of pace

When buying, choosing the format is not a question of quality but of convenience and how quickly you eat it. The whole, bone-in piece is the classic option for those who carve every day and enjoy the ritual of the ham stand. The boneless piece, as we said, makes the job at home much easier and can be divided into portions and packed. And sliced is the most practical option for households with less time or that eat ham more occasionally: open, bring to temperature and serve.

Our recommendation is simple: choose the format that lets you enjoy the ham at its best. There is little point in the biggest piece if it is going to spend weeks losing freshness in the kitchen; sometimes a good sliced pack opened at just the right moment is more enjoyable than a piece we cannot keep up with.

Mistakes to avoid

• Leaving the pack of sliced ham open and unprotected in the fridge.
• Storing ham next to strong-smelling foods: the fat absorbs the aromas.
• Serving the slices straight from the fridge, with the fat dull and lacking sheen.
• Opening or cutting more than you are going to eat.
• Freezing ham: extreme cold damages the texture of the fat.

Can Iberico ham be frozen?

We do not recommend it. Freezing damages the texture of the fat, which is where much of the flavour and aroma of Iberico lies. A well-packed ham kept in the fridge at the right temperature stays in perfect condition, so there is no reason to put it in the freezer.

How long should ham be brought to room temperature before serving?

A few minutes out of the fridge is usually enough, although it will depend on the temperature of the room. Rather than watching the clock, look at the fat: when it regains its sheen and the slices separate easily, the ham is ready for the table.

What should I do if I don't have a vacuum sealer at home?

You can protect the cut surface with tightly fitted cling film, with no air pockets, or keep the slices in an airtight container, and eat the piece at a good pace. Another option is to order your pieces from us already boneless or sliced: we prepare them in our workshop so that at home you only have to open, bring to room temperature and enjoy.

Does sliced ham taste the same as freshly carved ham?

Well-made, properly stored sliced ham keeps the flavour and aroma of the ham. The key is to open the packaging just before serving and to bring the slices to room temperature as we have explained. Knife carving has its own ritual and charm, but sliced ham is a wonderful way to enjoy Iberico without any fuss.