A very common question is whether it is possible to freeze Serrano or Iberian ham, as we tend to freeze all kinds of food, especially meat. In this article I am going to explain how to preserve a ham if you see that it is going to take a long time to eat it.
If it has not been started, there is no need to worry, as it will keep for months in a cool place away from sunlight or heat sources, but once you have started to eat it, the matter changes. It is not that it will go bad, as it is a cured meat, but it is important to maintain it properly so that it does not lose its characteristics in terms of taste, texture and aroma.
Methods of preserving Serrano and Iberian ham.
There is no doubt that the best way to enjoy a good Serrano ham is freshly sliced, when it keeps all its organoleptic properties intact, but it is often impossible; you have sliced too much because you had guests or it was a special occasion and you are left with a plate with just a few slices.
If you are going to eat it the next day or in a couple or three days, wrapping it in cling film is enough. And if it is winter or you live in an area where the temperature is below 20ºC, you can even leave it out of the fridge.
Keep in mind that this is also valid for Iberico ham and iberian paleta.
The small problem is when you are not a regular daily consumer of ham and you don't know when you are going to eat it again. In this case, I am going to recommend a few simple steps.
Vacuum-pack your leftover Spanish cured ham.
The best option is undoubtedly to vacuum pack it. There are many domestic vacuum packers that are ideal for getting you out of trouble.
You can slice it, cut it into small cubes for later use in recipes or cut it into larger pieces. This method maintains the properties of any food in optimum conditions, so vacuum-packed Iberian ham or shoulder will keep for a long time, even for weeks. And you only have to open the packets that you are going to eat.
Another option is to buy the serrano jamon vacuum-packed or sliced in 100-gram sachets. In our online Spanish ham shop we have this option. You can select the sliced option in many of the products; we even have a section of boneless spanish hams and boneless paleta pork shoulder that are always vacuum-packed, where you can ask us to cut it into several pieces.
It is not advisable to freeze Serrano Jamon.
There are people who do it, even producers, but they are hams that are sold in large supermarkets and do not stand out for their quality.
It is not that it will go bad, but it is true that it will lose properties, and in such a delicate product, it will probably affect the texture and flavour.
If you have no other option and are forced to do so, wrap it tightly in cling film and put it in a freezer bag.
Bear in mind that when defrosting it, its characteristics will change and the meat will lose firmness and its flavour may be modified.
A whole cured ham with leg has a consumption date of up to one year. Once the ham has been placed in the ham holder and eaten, over the weeks it will become more mature, but it will never deteriorate as long as it is kept in a cool place away from sunlight.
The ideal time to eat it once it has been opened is no longer than 6 weeks, so that the meat does not dry out too much.
If you are interested in the format of boneless and vacuum-packed Serrano ham, you can read an article on the subject in our blog.