Serrano Ham - Make it, Serve It, Eat It

Serrano Ham is one of Spain’s most famous products and is exported around the world. The name comes from the mountains where the ham is traditionally cured - the cold, dry winters and fresh air being essential to the production of Serrano Ham.

What is Serrano Ham?

A Serrano ham is a cured leg of a pig. There are a variety of types of Serrano ham and they depend on the type of pig, how that is raised and conditions for the curing. The common Serrano ham that can be found in bars and restaurants across Spain traditionally comes from a breed of white pig which produce a high quality meat that gives Serrano ham it’s unique taste.

Curing Serrano Ham

The fresh ham is first packed in salt to aid preservation, usually for between 24 and 48 hours per kilogram. The ham is then cleaned of the salt and hung for around 1 to 2 months. This process is known as ‘asentamiento.’ The low temperature and humidity during this stage ensure than the moisture in the meat is removed allowing the ham and the salt to infuse and concentrate the flavour.

During these initial stages of curing the ham is covered in a mould. This mould is a vital ingredient for enhancing the flavour of the Serrano ham. The ham is hung for at least 12 months and it is during this time that it takes on the yellowy fat and dark red meat that are familiar characteristics of cured meat. It is essential that the curing occurs slowly as this allows the ham to adapt to natural conditions.

Finally, during the last month of the curing process, the temperature and humidity are increased to allow the fat of the ham to be filtered throughout, further improving the flavour. This process is known as ‘maduracion’. By the end of the curing process, the Serrano Ham will have lost 40% it’s original weight.

The Serrano ham can now be eaten but usually, the ham will be stored in a bodega or cellar to mature further. Caves used to be used to store maturing hams as the constant temperature and dry air provided the perfect environment.

The length of the curing process is used to classify Serrano hams. Bodega or Curado hams will have been cured for 12-14 months, Reserva hams for 14-18 months and a Gran Reserva ham will have been cured for over 18 months.

Storing Serrano Ham

A newly purchased Serrano ham can be left to hang in a cool, dry place for up to a year if it has not been carved. Never keep the ham in a refrigerator. Serrano hams need airy, room temperature conditions and unless your refrigerator is particularly large, it will be impractical for this purpose. If you do have to store the ham in a refrigerator, be sure to leave it to acclimatise to room temperature before serving. Once carved though, it is best to eat it within six to eight weeks.

Always cover exposed areas of meat if you are storing it. This will keep the ham fresh and prevent it from drying out. Covering exposed meat can be done by reusing the rind that has been removed through carving the ham.

Rather than be hung, a Serrano ham can also be stored on a stand called a Jamonero. This is a traditional stand that holds the ham securely allowing easy carving of the meat. The ham is mounted on a spike on the base of the stand while a screw tightened holder holds the hoof end of the ham.

Carving Serrano Ham

The technique for carving Serrano ham involves carefully removing the rind first and carving the meat with a ham knife called a Jamonero (yes, it has the same name as the stand) to produce the traditional wafer thin slices of ham. Ideally, you should use a ham knife to achieve the slices but if you do not have one, opt for a long, narrow, flexible knife. Whether you use a ham knife or otherwise, It is important that the knife is very sharp.

Firstly, the rind must be removed. Using a strong knife, cut into the ham about five inches from the hoof. This cut must go deep into the ham.

Remove the rind from the body remembering to remove only as much rind as needed. The meat can dry out if it is exposed. The removed rind can be saved for covering up the exposed meat after carving.

Still using the strong knife, cut away from the fat at an angle of 45 degrees to the edge of the exposed meat. Again, save any removed fat for covering after carving.

Once the rind is removed, take the Jamonero ham knife and start at the narrowest part of the ham cutting along the Serrano ham as straight as possible. For the ideal slice, you will be able to see the knife through the ham. When you have carved the meat from this side of the ham, turn it over and repeat the process on the other side.

When you have removed the meat from both sides, only the tip of the Serrano ham should be left. The meat from this area will have a stronger favour due to the concentration of fat and salt that builds up while the ham is cured. You should cut along the length of the bone to obtain this meat.

Finally, you will be left with a bone. This can be scraped to remove as much meat as possible and then the bone can be used to make stocks and soups.

Eating Serrano ham.

As the taste of Serrano ham is so unique and strong as it is, it is best to enjoy it’s flavour with as little additional flavours as possible. No seasoning is required. Simply drizzle olive oil over the slices and serve them on a plate.

Delicioso stock a range of Spanish ham products to introduce the uninitiated and entice the experienced. Be sure to check out our choice Serrano Ham products for the best that Spain has to offer.

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