It is common after the Christmas holidays that some Spanish cured ham are left in the ham holder and for it to become dry. This is undoubtedly normal and has happened to all of us. There is no need to raise the alarm or cry out loud, it has a solution. You will be able to make the most of every last gram of your ham. We explain how to preserve it and what you can do if you find yourself with a hard ham.
What is a dried ham?
When we talk about “cured ham”, we are referring to those parts of the Serrano or Iberico ham that have hardened due to poor preservation and it is impossible to cut them properly with a knife. We can find different types of dry or hard ham:
- A whole, low-fat ham that has been stored incorrectly for a long time.
- The surface of the ham that has already begun to harden by not covering it properly or by not cutting the ham regularly, creating a crust.
- The inner part of the ham, which is closer to the bone and has a lower proportion of fat. As this part is difficult to access, it is more difficult to cut, so many people leave it on the bone until it dries out.
how to prevent a ham from drying out?
There are a few tricks to prevent a ham from becoming dry, here are a few tips:
- Proper storage: Store the ham in a cool, dry place, away from direct sunlight. Ideally, it should be hung or in a ham stand. When storing the ham, it is important to unwrap it and remove the netting. If it is not possible to hang the ham, the ideal is to leave it on a flat surface, such as a table, and always supported by the hip bone, so that air can circulate on all sides.
- Covering: Cover the cut part of the ham with its own fat or with a clean cotton cloth. This helps to keep the ham moist and prevents it from drying out.
- Regular slicing: If you eat the ham regularly, cut thin slices each time. This prevents the surface from drying out.
- Avoid excess air: Try not to leave the ham exposed to air for too long. If you are not going to consume it for a prolonged period, wrap it in cling film or a cotton cloth.
- Room temperature: Before eating, allow the ham to reach room temperature so that its natural oils are evenly distributed.
- Ham size: When buying a ham, it is important to take into account the weight of the ham. To do this, we must know the number of people who are going to eat it and how many people are going to eat it. If you buy a 9 kg ham for 2 people, it is normal that some parts of the ham may dry out or become tougher.
By following these tips, you will be able to enjoy your ham in the best conditions for longer.
How to soften a Spanish dried ham?
Sometimes it is possible that your Spanish ham has hardened, this can be due to not having been cared for enough or if you have bought a ham with too little fat and have prolonged its storage time. Here are some techniques to soften it:
- Olive oil or lard: Apply a small amount of olive oil to the cut surface of the ham. This can help soften and restore some of the lost moisture. We recommend that you use lard, it is available in any supermarket and is very easy to spread.
- Wrap in a damp cloth: Wrap the Serrano ham in a damp cloth and let it sit for a few hours. This can help rehydrate the outer rind.
- Thin Slicing: Use a very sharp knife to cut the ham into very thin slices. Thin slices are often less tough and easier to chew, even if the ham is a little dry.
- Room temperature: Before slicing and serving, let the ham sit at room temperature for a while. This can help the ham’s natural oils distribute better, softening it a bit.
- Steaming: Some people use a gentle steaming method to soften the ham. This involves placing the ham over a hot steam source for a few minutes to reintroduce some moisture. However, this method should be used with caution to avoid cooking or significantly altering the flavour of the ham.
Remember that Serrano ham is naturally a bit dry and cured, so some level of firmness is characteristic and desirable. These methods are intended to mitigate excessive firming, while maintaining the quality and flavour of the ham.
Some easy recipes to get the most out of the dried ham
Hard ham means that it cannot be cut with a knife in the right way. With the pieces of cured ham that we remove, we can make some delicious recipes for making the most of it. Here are some easy recipes that you can prepare with cured ham:
Scrambled Iberian dried ham and eggs:
- Cut the acorn-fed Iberian ham into small pieces.
- In a frying pan, sauté the ham and then add beaten eggs.
- Cook stirring constantly until the eggs are ready.
Lentil stew with dried ham:
- Cook lentils in water with garlic, onion and bay leaves.
- Add diced hard ham and cook until lentils are tender.
- Season to taste with salt, pepper and cumin.
Dried ham croquettes:
- Crumble the prosciutto. See the recipe here
- Prepare a thick béchamel sauce by mixing butter, flour and milk in a frying pan. Add the crumbled ham.
- Let the mixture cool, form the croquettes, dip them in beaten egg and breadcrumbs, and fry them until golden brown.
Salad with dried ham and cheese:
- Cut the ham into thin strips.
- Mix mixed lettuce, tomato, onion, diced cheese and ham in a bowl.
- Dress with olive oil, vinegar, salt and pepper.
Homemade Pizza with dried Ham:
- Prepare a pizza base and top with tomato sauce.
- Add grated cheese, tomato slices and the hard ham cut into strips.
- Bake until the pizza is cooked and the cheese is melted.
These recipes allow you to make the most of the prosciutto, adding flavour and texture to a variety of dishes. Plus, they are flexible and you can adjust them to suit your taste or the ingredients you have on hand.
