How Do You Store a Whole Cured Ham?

A whole air-dried ham, such as Parma ham, should be stored correctly, just like smoked ham, so as not to lose quality. A distinction is made between ham with bones and boned ham.

Bone-in ham that has not yet been sliced ​​should be stored in a dry and cool place, ideally at a temperature of between 10 and 15 degrees Celsius. Under no circumstances should the ham be exposed to direct sunlight. It is best to keep the ham hanging, alternatively, a special ham stand or ham holder is suitable, on which you can also cut the whole ham from the leg. If the ham has not yet been sliced, it will keep for a very long time stored in this way, probably longer than 12 months. During this time it slowly matures and refines and intensifies its aroma. Sometimes a thin layer of mold develops on the surface of the ham. This is usually a harmless sign that it is ripening further. The layer can be rubbed off with a little olive oil and a kitchen towel.

After slicing, the bone-in ham must be further cooled; it should then no longer be exposed to temperatures above 10 degrees Celsius. The cut slices, on the other hand, should be eaten immediately. Alternatively, you can cover them with some cling film so they don’t come into contact with air. However, it is best to only cut as much as you really want to eat. The sliced ​​area of ​​the whole ham can be used for further storage with the bacon or rind pieces that were cut off at the beginning of the slicing. This keeps the surface fresh and juicy. You can put a light, clean cotton cloth over it.

A whole ham that has already been boned is usually shrink-wrapped in plastic, i.e. it is available in stores vacuum-packed. It is best kept in the refrigerator until it is used, and this ham should not be stored at temperatures above 10 degrees Celsius either. However, it should not be frozen either, in order not to risk a reduction in quality. It will keep for at least 6 months before opening the packaging. During this time, the cover should be checked regularly for any holes.

Once the protective cover has been removed, the ham must continue to be refrigerated and should be consumed within approximately 8 weeks. This is important because many cured hams contain no preservatives. If it is not going to be used for a while, it can be wrapped in a kitchen towel, cling film, or aluminum foil to protect the unrinded cut surface.