What to do with an under-cured Iberian ham
Many customers come to Jamón Pasión for advice when buying a Serrano ham or Iberian ham. One of the most common questions is how to know when the ham is well cured. The answer is that a true Iberian ham must be well cured to guarantee its quality, although there are nuances and many people prefer a drier or more tender ham, always within the correct curing parameters.
We know that the ideal curing process must be the right one to prevent the cured ham from becoming too soft or too dry. But just because a ham is not perfectly cured does not mean that it is a complete disaster. There are some things you can do to improve a poorly cured Iberian ham or pork shoulder ham if you find yourself in this situation.
Reasons for a badly cured Spanish ham
One of the most common reasons for a poorly cured ham is due to the temperature to which the leg has been exposed during the maturation process. In general, it is considered that the ideal temperature for maturing Iberian hams is between 15ºC and 20ºC, with a relative humidity of between 60 and 80%.
During the early stages of maturation, the temperature is usually kept at the upper end of this range, around 20ºC to encourage microbial activity that helps to break down the proteins and fats in the meat. As the maturation process progresses and the meat dries out, the temperature is lowered to slow down the process and prevent the meat from over-drying.
It is important to note that the temperature must be kept as stable as possible to ensure uniform maturation and to avoid alterations in the quality of the Spanish ham. Any fluctuation in temperature or humidity can affect the development of enzymes and micro-organisms responsible for maturation, which can have a negative impact on the flavour and texture of the cured ham.
Tips and suggestions for curing
First of all, for example, if the acorn-fed iberico ham has arrived more tender than you like, but always within optimum curing parameters, it should be kept in a cool, dry place, away from sunlight and external heat sources. It is very important to keep it "naked" without any packaging so that it can breathe. You can cover it with cotton netting to prevent insects from landing on it and at the same time allow it to breathe properly. If you keep it covered with packaging or nets that are not breathable, the ham will get even more humid and may even spoil.
Cured ham, whether it is Serrano or Iberian ham, follows a constant maturation process, which is why you will have noticed that as the weeks go by, the meat becomes tougher.
Ideally, if you have the space at home to do so, you should keep it in a cellar, without draughts and in semi-darkness, with little light, hanging from the hoof, as if it were in a cellar or a ham drying room. In a few weeks the flesh of the ham will have matured and become firmer.
How to avoid buying a soft iberico ham
Of course, if you are worried that an Iberian ham is not well cured, the best option is to buy the ham in a reliable shop.
It is normal for a small percentage of pieces that, although they have been perfectly cared for and matured for the same amount of time and under the same humidity and temperature conditions, once opened at home, may be more tender or drier.
All the ham legs that we offer you in our online shop are "soaked" one by one before being sent to ensure the most optimal curing of the piece; even so, if you receive the product too dry or soft, do not hesitate to contact us to replace it completely free of charge.
The "cala" of the cured ham
The cala consists of introducing a thin, long awl called a calador into different areas of the piece. In this way, the texture, aroma and appearance of the meat can be checked. If the ham is properly cured, the calador should penetrate easily and the meat should be firm but not too dry. In addition, the meat should have a pleasant aroma.
You can read a full article on "The Cala" of spanish ham here.
Buying a quality Serrano ham on Internet
To avoid, as far as possible, that an Iberian ham is not well cured, you can always buy a quality Iberian ham online. At Jamón Pasión we sell you only the freshest and highest quality Iberian hams, as they are sent directly from the factory, where they are kept at the ideal temperature and humidity.
We offer a wide variety of Iberian hams, so you can choose the one that best suits your needs. We guarantee that all our hams are perfectly cured and ready to enjoy.
Conclusion
Curing an Iberian ham at home can be complicated, but not impossible. There are a few tricks you can use to speed up the curing process and improve the flavour of the ham. If you prefer to make sure you get the perfect cured ham, you can always buy it in our online Spanish ham store.
It should be borne in mind that some people prefer ham with softer meat and others with drier meat, but always within acceptable parameters.
At Jamón Pasión, we strive to offer our customers the freshest and highest quality hams. Whether you are looking for an Iberian ham, a Serrano ham or any other sausage, we are sure you will find what you need. So, next time you're shopping for an Iberian ham, be sure to take a look at our selection!