How to Store a Whole Iberian Ham and Once It Has Been Started

Properly storing an ibérico ham is essential to preserve its aroma, texture and flavor for as long as possible. Temperature, humidity, ventilation and whether the piece has been started or is still whole directly affect its preservation.

In this guide, we explain how to store an ibérico ham at home, where to place it, whether you should wrap it and what to do once you have started slicing it.

Where should you store a whole ibérico ham?

Before starting the ham, it is best to store it in a cool, dry place with some ventilation. A pantry, cellar or interior room may be suitable as long as there are no major temperature changes.

Avoid placing it:

• Near radiators, ovens or other sources of heat.
• Exposed directly to the sun.
• In excessively humid spaces.
• Inside sealed plastic bags.
• In places with no air circulation.

Should the ham’s wrapping be removed?

If you are going to store the piece for some time, it is advisable to avoid keeping it completely enclosed in a material that prevents the ham from breathing.

Wrappings used for transport and presentation protect the piece during shipping, but are not always designed to preserve it for long periods at home.

What temperature should an ibérico ham be stored at?

The ham should be kept at a relatively stable temperature and away from excessive heat. A cool room in the house is usually sufficient.

The most important thing is to avoid high temperatures and sudden changes, as they can cause the outer fat to melt too quickly and affect the texture of the piece.

How to store an ibérico ham once it has been started

Once the first cut has been made, the surface of the ham is exposed to the air. Therefore, it is advisable to protect this area especially between servings.

After cutting:

• Remove only the slices you are going to eat.
• Keep the cutting surface clean.
• Protect the cut area to prevent it from drying out excessively.
• Keep the piece on a stable ham stand.
• Continue storing it away from sunlight and heat sources.

What should be used to cover the cut part of the ham?

A traditional practice is to keep some of the white fat slices removed when starting the ham and place them over the cut surface.

These can help protect the meat from direct contact with the air. The surface can also be lightly covered with a clean, breathable cloth.

The important thing is to avoid wrapping the entire piece airtight for prolonged periods.

Can Iberian ham be stored in the refrigerator?

A whole piece of Iberian ham normally does not need to be stored in the refrigerator. Its salting and curing process allows it to be kept under suitable ambient conditions.

In addition, a temperature that is too low can harden the fat and temporarily reduce some of its aromas and texture.

In contrast, sliced and packaged Iberian ham should be stored according to the producer's specific instructions shown on the packaging.

How long does an Iberian ham last once it has been started?

There is no identical time frame for all pieces. It depends on the size, storage temperature, and how often it is cut.

As a practical rule, once started, it is preferable to consume the ham regularly rather than leave the cut surface exposed for long periods.

The more slowly it is consumed, the greater the possibility that the outer area will dry out and that a thin layer will need to be removed before continuing to cut.

What happens if mold appears on the ham?

In cured pieces, surface mold may occasionally appear on the outside, especially if they have been stored for some time.

The outer surface of a ham provides natural protection during the curing process. A small amount of surface growth does not necessarily mean that the inside of the piece is affected.

The outer area can be cleaned carefully before beginning to cut. If clearly unpleasant odors, significant changes, or doubts about the condition of the inside of the product appear, it is advisable not to consume it and to consult the seller.

Whole ham vs. sliced ham: storage

Common mistakes when storing Iberian ham

How to enjoy it in the best conditions

In addition to storing it correctly, the temperature when serving has a significant impact on the result.

Iberian ham develops its aromas best when the fat can acquire a soft, slightly glossy texture. Therefore, the slices should not be served excessively cold.

Cut only the amount you are going to consume and try to obtain thin slices to better appreciate the marbling and aromatic nuances.

Frequently asked questions