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How to select the best ham for Christmas

Find the perfect Iberian ham for your Christmas celebrations with our complete guide. Make your Christmas an unforgettable party.

At Jamonarium, we know that Christmas is a special time, full of moments with family and friends around the table. And there is no better way to celebrate it than with an Iberian ham. But how do you choose the best ham? In today's post we offer you a complete guide so that you can find the perfect ham for your Christmas celebrations. Read on!

Knowing the different varieties of Iberian ham

Before you start shopping, you should familiarise yourself with the different categories of Iberian ham. There are three main types: acorn-fed Iberian ham (both 50% and 100%), cebo de campo and cebo.Acorn-fed ham is the most premium, coming from pigs that feed mainly on acorns during the montanera (the time of year when the acorns fall from the holm oaks), which gives it a more intense flavour. On the other hand, 50% Iberian ham tends to be more mellow. Choose the one that best suits your preferences and your budget.

Let's not forget the shoulder, the front part of the pig's leg. Both pieces are cured in a similar way, but shoulders tend to have a shorter process than hams. In terms of price, paletas are generally more affordable, which makes them a popular choice. At Jamonarium you can find Iberian paletas and hams from acorn-fed, cebo de campo, cebo de cebo and serrano.

Read the flanges and labels of Iberian ham

When buying, it is essential to pay attention to the label on the product. This should indicate the breed of pig and the type of feed it has received. In addition, in Jamonarium hams and shoulders you can also check the curing time of each piece. The black label proves that it is a 100% acorn-fed Iberian ham, which is a guarantee of quality and flavour; the red label classifies the 50%; the green label classifies the cebo de campo Iberian hams and the white label classifies the cebo Iberian hams.

Consider the curing stage of Iberian ham

Curing is another important aspect that influences the flavour of the ham, as it is in this last stage that its characteristic flavour and aroma develop. A ham with a longer curing time tends to have certain nuances and a more intense flavour, as is the case with 100% acorn-fed Iberian ham. At Jamonarium, we ensure that our Iberian hams have a curing time of at least 24 months. In the case of 100% acorn-fed Iberian hams, the curing time is extended to more than 36 months.

Storage and serving of Iberian ham

Once the ham has been purchased, storage is also key. If the ham is unstarted, we recommend storing it unwrapped in a cool, dry place, avoiding humidity and excessive heat. For prolonged storage, it is advisable to place it in lightly ventilated places such as the kitchen, storage room or cellar. Although it will not deteriorate quickly, the heat can cause the fats to sweat. While it remains closed, the ham will continue its drying process, so it is better to open it once it is going to be consumed.

If the ham has already been started, store it in a cool, dry place away from sunlight, avoiding proximity to heat sources (cookers, ovens, heaters...). This is the only way to preserve all its flavour and aroma. Cover the cut with bacon or a clean cotton cloth to prevent it from drying out.

Enjoying Iberian ham in company

The best way to enjoy Iberian ham is in good company. There is nothing like savouring each slice around a Christmas table surrounded by loved ones and good conversation. In addition, you can accompany the ham with wine, cheese or nuts to enhance its flavour.

At Jamonarium we help you choose the ham that best suits your tastes, preferences and budget, making your Christmas celebrations special moments that everyone will remember. Do not hesitate to contact us.

Posted in: Christmas hampers, Ham