Indulging in Iberian ham is always a delight, yet procuring a whole one isn't always feasible. Moreover, for some, carving it can be a challenge, and storing it properly can be tricky without the right conditions. That's why understanding how vacuum-packed ham is preserved is the optimal solution to satisfy those cravings for him.
While packets of ham may seem straightforward to consume as the meat comes pre-sliced, merely opening the packet and diving in won't suffice. Savoring a fine Iberian ham (Spanish ham) requires time and patience if you truly want to relish all its nuances. Thus, we bring you some tips for enjoying vacuum-packed ham without sacrificing any of its wonderful organoleptic qualities.
How to preserve vacuum-sealed ham
When it comes to preserving vacuum-packed ham, it's crucial to avoid abrupt temperature changes. While refrigeration isn't necessary, storing it in a dry place away from direct sunlight at a temperature between 17°C and 23°C, such as a cupboard or pantry, is ideal.
Alternatively, if refrigeration is preferred, ensure it is kept at a temperature between 5°C and 10°C. Freezing him isn't recommended, as it introduces moisture, potentially compromising its organoleptic properties upon thawing.
When to unwrap vacuum-sealed him
Allow the packet to sit open for at least half an hour before consumption, allowing the meat to oxygenate and reach a temperature of approximately 20°C to 22°C. This process encourages sweating and fat release, ensuring the best flavor and texture. You'll also find that the slices are much easier to separate, making presentation on a platter a breeze.
If you don't finish the packet after opening, which may rarely happen, reseal it tightly with cling film and store it in the refrigerator. It's advisable to consume the remainder within the next few days to prevent it from drying out or spoiling. If it does dry out, don't fret, as it can still be used in various recipes, such as croquettes or scrambled eggs.
Shelf life of vacuum-sealed ham
Vacuum-packed ham can easily last up to a year without losing its organoleptic properties since it was vacuum-sealed.
Why vacuum-sealed ham preserves better
The preservation of vacuum-packed ham is attributed to the removal of air during packaging. With no oxygen contact, the oxidation process slows down, preventing the proliferation of microorganisms.
Within the vacuum-packing process, the absence of oxygen may cause the meat to darken, which, contrary to what one might expect, indicates successful preservation. Once opened and allowed to rest for a few minutes, it will regain its usual colour.
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