A Taste of Spain, Tapas Recipes and Reviews.

How long will my ham last?

2010-10-10T15:31:00.000-07:00

My aim was to see if I could make the ham last 1 month, by eating a little ham every day.

As I have been eating the ham with fresh fruit, Chorizo and mixed beans it looks like the ham will last me 4-5 weeks.

Well after week one my ham does not show a lot of evidence that I have been eating it each day. At this point I had only eaten the ham for dinner, however on the weekend I tucked into it a little more.

Below are the pictures at the end of week 1.

Week 2.
Over the second week I still had the ham for dinner, however I did snack on it a little more over the weekend, especially after a long bicycle ride. It is now very noticeable that a good proportion of the ham has gone, but there is still plenty more left.

Week3.
During the week I managed to reach the bone, there is still a long way to go.

2010-10-03T10:28:00.000-07:00

Serrano ham has been produced since Roman times. It starts off by being trimmed, before packing the ham in salt. The ham is then washed to remove the salt and finally, they are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The ham is cured in drying sheds, which are usually built at higher altitudes, earning them the name Mountain Ham. Ham is cured at high altitude as fresh air, low humidity and a stable temperature is important for the curing process.

Most of the Serrano hams are made from Spanish white pig breeds. Iberico ham comes from the Iberian Black pig, the Term Pata Negra relates to ham produced from pigs with black hoofs.
The Iberico hams are more expensive as they are rarer, fed on Acorns and are free range.

Serrano ham is reported to be easily digestible and contains high levels of acidic and unsaturated fats which help regulate cholesterol levels. Ham contains vitamins B1 and B2, iron, phosphorus and proteins. Although the ham looks fatty, the fat in Serrano ham is an important factor effecting quality. The fat should never be trimmed off as it gives the meat its signature flavour and is important keeping the meat moist. Also contained in the fat is oleic acid, which stimulates the production of good cholesterol and reduces bad cholesterol.

Occasionally you may notice white dots embedded in the meat, they are made up of amino acids and occur during the later stages of curing. Don’t worry, the amino acids are not harmful and are considered a sign of a high quality cured ham.

The weight of Serrano ham differs due to the animal’s age. An average hind leg will weigh around 7.5kg, the Paleta is from the front leg and shoulder and is typically smaller weighing around 4.5 – 5kg.

Serrano and Iberico Hams

2010-10-03T09:48:00.000-07:00

Spanish Ham, the quintessential Spanish icon, which can be found gracing local bars and restaurants, crafted by skilled artisans following centuries old tradition, dating back to Roman times, the ham is left to mature high up in the mountains.

These hams are far removed from their mass produced rivals, sold in most supermarkets seductively presented in their vacuum packed jackets perfectly sliced, not too thick, not too thin and with just the right amount of fat. Looks can be deceiving!
After such hype, I was disappointed to find this ham lacked soul. Although well presented the meat was bland, the fat remained, firm and seems to serve no purpose, it does not melt and it has no flavour.

So I set out to obtain a true Spanish ham to grace my kitchen table, a gastro masterpiece.

For my first ham I chose the Gran Reserva Serrano Ham, produced from a breed of white pig such as the Duroc and Landrace and matured for 16 months. My decision was based on my current budget and I was looking for a ham commonly found in bars and restaurants, which was also good value for money.

I like the idea of being able to keep the ham on a kitchen table or worktop, without the need to refrigerate it. It is kind of a convenience food, if I feel a little peckish all I need to do is carve some meat off. And eat with some melon or figs.

Carving the ham takes practice and is considered an art form in Spain, where the ability to thinly slice is dependent on the skill of the carver. Carving a leg of ham is a little like enjoying a good wine, the flavour differs depending on which part of the leg it is carved and how it was produced

I found this ham to be more flavoursome with a greater depth of flavour and an inviting aroma, bringing back fond memories of Spain. The fat in the ham melts in your mouth and has purpose, protecting the meat from drying out, whilst infusing it with flavour. A truly satisfying and exciting experience.

A full leg of ham may seem like a little overkill to some, however it not only lasts a long time, it is also great snack food.

My first review is on The Tapas Lunch Company, where I purchased my Gran Reserva Serrano Ham, please click on the picture link for my full review.