Appearance of Spanish Ham After A Few Days And How To Store It
All parts of the Hamon can be used and the bone is excellent for flavouring basic stocks and making soups, sauces, and stews. Those that cannot be consumed immediately can be kept frozen to use some other time. The ham must always be consumed at room temperature for you to enjoy its beautiful texture and taste. If the meat is too cold, the fats will have an opaque and waxy texture that destroys the look and texture.
Any part of the ham that has been cut must be consumed immediately or covered in foil or plastic wrap to protect it from exposure to the air. Aside from that, whenever you slice the ham, protect the area that has been cut with butcher paper, a cloth soaked in olive oil, or with its own trimmed fats and skin. A clean dish towel can be used as an additional cover for a more effective protection.
When you buy the ham, there will be natural mold and a small amount of salt covering the surface of the ham. This is normal and this is part of process of curing and maturation. Formation of molds is actually a good indicator of a properly aged ham. Before cutting the ham, it is best to remove the molds so that the rancid flavour will be avoided. A clean damp cloth, food brush, or a cloth soaked with olive all is all you need to clean up the layer of mold.
Small white spots that form on the surface of the meat are actually the amino acid thyroxine. These chalk like granules are formed during the process of curing between the muscle fibers. Sizes and location will vary and they are also found in some aged meat and cheese. It is perfectly safe to eat but if you are unsure or you do not like it at all, you can just wipe it off or cut it away.
The surface of the ham will sometimes have a metallic sheen to where it has been cut or in some areas of the meat. This metallic sheen is not significant and it does not affect the quality of ham. Salt on the surface of the ham when it is dry is a natural occurrence and it can be wiped away. The salt does not affect the taste or the quality of the ham.
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