What can I say? It was half price. Now I have a whole, bone-in jamon Iberico, still vacuum packed after a week while I work out a strategy for maximizing the utility of this precious comestible.
Should I remove all, most, or just the immediately necessary external fat? (By external I mean the slightly moldy/rancid layer of fat?
If there's any excess "sweet" fat, is there something I can use it for, other than eating it straight?
At what point do I have to empty my fridge and stick the ham in it? Or can I saw off the lower leg at the knee? (Of course, I intend to keep it, preferably cutting the bony part into smaller pieces to use in fabada or other stews.)