Your ham will arrive in a vacuum sealed pouch.  Provided the vacuum seal is not broken, the ham may be stored for up to 6 months in a fridge. When you are ready to eat the ham, remove all packaging and wipe the surfaces of the ham with a dry cloth or kitchen paper. Harmless moulds may have grown on the surface. This is a natural continuation of the maturation process and is no cause for concern. The mould may be removed by wiping with a dry cloth.

Whole hams “whithout the bond” are best stored in the fridge, ideally 2° – 8°C.  They do require refrigeration but for maximum flavour and enjoyment should be served at room temperature. The ham is fully cured with sea salt, and it should not go “off”. It will, however lose moisture by evaporation once the protective fat is removed. 


Begin by placing your ham in the stand, and securing it firmly.  

Spanish Deli Jamons are deboned and much easier to get  started with, sometimes you can find small pieces of jamon in the center where the bond was. Remember that any carefully trimmed fat can be kept aside and placed over the surface of the cut ham once you have finished, which slows down the drying out process.

Carve small slices, cutting from the hoof end and working toward the rump. Slice as thinly as possible, pressing the blade of the knife almost flat against the open surface, and using a long, slow, sawing action with the full length of the blade. Try to keep a flat open surface. You should aim to cut translucent bite-size pieces, about 4-6cm long. Keep trimming the skin and outer fat layer as you carve down into the meat

The meat close to this inner surface is darker, drier and more dense because this part has very little fat covering. It does, however taste delicious.

The bone has been replaced fro meat , therefore small chunks can be found in the center, which are excellent when added to soups and stews. 

Once opened, your ham will remain at its most moist and succulent if consumed within 6-8 weeks. However, your ham is good to eat for up to 3 months, depending on the conditions in which it is stored.