Cooking from a Portuguese perspective

The Ham Project II

with 2 comments

After all the curing, smoking and 4 months of hanging our ham was finally ready to play!


Still surprisingly moist, next time it will hang 6 to 8 months. People making home made cure hams in Portugal often leave them hanging from one year to the next. If the ham is too moist it becomes harder to cut thinly which is essential for this kind of ham. A ham holder together with a a special ham knife can facilitate the process considerably. As with all meat, the diet of the animal is key to taste and texture of the final product and maybe next time we will be able to experiment in a more controlled environment and perhaps with the famous acorn diet…
The ham was smooth in texture with a light smoky taste. It is reassuring to have an entire ham to cut from to serve for impromptu gatherings  and snacks. The fat makes for an excellent addition to stews and roasts.
More from the ham project next year…


Written by Pedro Rebelo

May 17, 2010 at 8:20 am

2 Responses

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  1. The ham looks superb. Would be lovely eaten with ripe alphonso mangoes – available at the Asian supermarket this month.

    Radha Patterson

    May 17, 2010 at 1:45 pm

  2. Looks like it turned out great! I just finished lunch but for some reason I’m hungry for some ham.



    September 21, 2010 at 5:42 pm

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