All about dry ham > From the market to your plate
If you buy it whole, store it in a cloth and hang it in a dry well-ventilated place (15° C) is ideal, protecting the cut part as you slice it.
If you buy a half or quarter, keep it in its packaging in the lower part of the refrigerator, but don't forget about it! Protect the cut part as you slice it.
To cut a ham on the bone:
- Start with the small round parallel to the bone.
- When the bone is uncovered, cut the ligaments and remove it.
- You can then slice the large round perpendicularly.
Slice thin pieces rather than thick large cuts.
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