Serrano ham was traditionally air-dried in the mountains.
Serrano hams have been produced in Spain since antiquity. "Serrano" means "from the mountains" and refers to the traditional method of dry-curing ham in the mountain air. Hams are lightly salted and then air-cured for at least a year. They have a deep ruby-red color and complex taste with only mild saltiness, unlike smoked and salted American country hams. Serrano hams are closer to Italian prosciutto and are also meant to be sliced very thinly. Purchase Serrano ham products from importers in various forms --- bone-in hams, boneless hams, center cuts and in packages of thin slices. Proper storage helps keep your Serrano ham from drying out.
Instructions
1. Store a bone-in ham in a cool, dry place, either on a stand or by the rope provided. Do not refrigerate. Cut the first slice of rind from the ham and save it. After cutting other slices, rub a thin film of olive oil over the exposed skin and place the first slice over it to keep the ham from drying out. Cover the ham with a dish towel or the muslin the ham may have come in.
2. Cover a boneless ham or center cut of ham with a dish towel, foil or plastic wrap and refrigerate it to prevent it from drying out.
3. Place precut thin slices in a sealable plastic bag and keep refrigerated after the package has been opened.
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