Many of you often consume sliced ham in packs vacuum packed just because is more comfortable for you. The truth is that it is a good way to consume ham if you do not want to make a complete piece or you think the hand carving seems complicated. Today I am going to give you some tips that will help you to enjoy the sliced ham.
First of all, there are two types of packs, those where the ham is hand carved and those where the ham is sliced by using a slicer machine. I personally like the first one because the slices are usually bite-sized, simpler to taste and the aromas and flavors are more authentic. Above all we usually find this type of envelopes in Iberico ham. Usually most of the white hams are machine cut or sliced. In any case the following tips can be applied to both.
It is important that the slicing envelopes do not suffer sudden changes in temperature since these changes can alter the organoleptic characteristics of the product. If we have a cool place and that does not give the sun, a pantry, basement or cellar for example, they can be perfectly maintained without needing to be refrigerated. If we do not have it, it is fine to keep it in the fridge until tasting it.
If we have opted for the option of putting them in the fridge, it is recommendable to remove them from the fridge at least half an hour before being consumed so the ham is tempered. In this way we can remove the slices without sticking.
It is also recommendable that once that half an hour has passed, open the pack and take out the slices to place them on a plate so they become airy and lose contact with the packaging plastic for about 10 minutes.
Sometimes there are situations in which we have not planned to remove the ham in advance and when opening the envelope, if it has been in the refrigerator, the slices are stuck together and it is hard to separate them. So that this does not happen to us, we can use a method that is less advisable than the previous one but that can get us out of a hurry. We open the hot water tap and when the water is coming out at a warm temperature (not too hot), we put the sealed envelope under the water and we move it so the heat is spread throughout the envelope. We will see how the ham gets warm a little. A few minutes later, we will dry the envelope and open it. We will notice how the slices come out one by one and without sticking.
In some restaurants I have seen how they also have boneless ham in centers and refrigerated and when they serve it they put it on top of hot dishes, this option is not recommendable since the heat stroke that is given to the ham is very abrupt and makes reduce the qualities of the product.
One of the fundamental aspects to enjoy the ham is the temperature of consumption, the cold ham loses aromas and flavors and too hot it can rust. Between 19 and 22 degrees Celsius (66F – 72F) is its optimum temperature of consumption.
The ham packs if they are perfectly vacuum packaged (they do not lose air and the plastic of the bag is completely stuck to the product) can take us between 60 and 90 days.
I hope this post will help you to enjoy the most of the packs of ham sliced and vacuum packed.
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