Jamón is Spain’s culinary treasure, a slow-aged ham with a deep red color and firm texture. The aging process may create small white crystals in the ham. These are amino acids found in quality hams and cheeses and are completely safe to eat. Always serve jamón at room temperature to enjoy its fullest flavor.

Store your whole bone-in ham in the refrigerator in its original packaging for 2-3 months or until the best-by date. A day or two prior to cutting into your jamón, remove from the plastic packaging and store it uncut at room temperature on a ham holder or hang from the rope provided. Harmless white mold on the exterior of whole cured hams is not uncommon and can be wiped off using a cloth and some olive oil.

Once you have started slicing into it, the ham can be kept in a cool, dark place on a ham holder for 6 to 8 weeks. Cover the cut surface with reserved fat from the ham, and drape with plastic wrap and a light breathable cloth. Only cut into sections of your ham you plan to carve and eat within a few days. Do not remove skin or fat from other areas. Chunks of ham may be stored tightly wrapped in the refrigerator or freezer for longer term storage.

This ham will yield approximately 9 to 11 pounds of sliced jamón.