I would love to buy a good country ham and keep it on my counter, like a jamon serrano, using it for various recipes over the course of a few weeks. Has anybody done this? The purveyors I've researched recommend cooking the whole ham or else slicing it all at once and freezing the slices.
I'm also concerned about being able to slice it. Various websites suggest bringing the whole ham to a butcher for slicing, or else slicing it at home with a meat slicer or band saw. I don't need the ham carved into perfect steaks, but I don't want to buy it if it's going to be impossible to slice -- or at least hack -- into reasonable serving pieces without specialized equipment.
How do you store and handle a country ham if you don't want to eat it all at once?
Updated 3 months ago | 32
Updated 5 months ago | 9
Updated 3 months ago | 1
Updated 2 months ago | 6
Updated 2 months ago | 8