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Oct 26, 2013 10:34 AM

An entire prociutto?

A few years back right before Christmas I was at Costco and to my surprise, they had a couple of whole prosciutto hams in one of the fridge bins. I barely managed to avoid buying it, but I've been wondering ever since- how long would it keep in the refrigerator once we started slicing into it?

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  1. If handled right you can get 2 Months or less depending upon you Refrigerator and handling after you start slicing.
    Only trim the rind from what you are going to use. Keep the cut face covered.

    3 Replies
    1. re: chefj

      Thank you. I didn't really think I could use up a whole one in less than about six months- or more. That's the main reason I didn't buy it.

      With a really excellent refrigerator, how many months could I squeeze out of it? I do have a wonderful fridge

      1. re: EWSflash

        2 months is kinda the limit it starts to change texture and flavor quite a lot by then.
        Though not recommended by the producers, I have seen it frozen and then sliced from its frozen state to good results. Though the flavor is a bit muted the texture remains silky, color rosey and it does not get the rancid flavor of one held too long in the Fridge.
        I think that for most Home users a whole Ham is too large.

        1. re: chefj

          I agree, given your parameters, but I'd be mostly afraid of not being able to NOT eat the whole thing.

    2. Not to EWSflash, but to Chef j...would your same time period apply to a Spanish Iberico Whole Ham? I'm considering one for a big party, but know we won't eat the entire ham. Will
      is keep two months also? I could probably use up the balance in that time.

      5 Replies
      1. re: amazinc

        not ChefJ.

        will keep 2 months no problem but you must cover the sliced area with cling film or discarded fat bits (from the first time). store in a cool place.

        also, slicing this fine ham requires lots of practice. and the knife... my god it is sharp so watch out!

        1. re: Pata_Negra

          That was another reason I didn't buy one, I don't have a meat slicer and I'm not sure my knife skills are reliably sufficient. Actually I'm pretty sure they aren't.

          1. re: EWSflash

            With a real sharp ham slicer type knife you can get a real paper thin slice. It may take a little practice.

        2. re: amazinc

          Yeap, pretty much the same. Though you will have considerably more investment in you product.
          You would want a Holder for slicing which cost about $50
          While it does take a bit of instruction Spanish Hams are not usually sliced as paper thin as Italian ones, so to me, They are easier to cut. A long thin knife, a Steel and the Holder is whats needed

        3. I saw those as well, Costco generally carries them around the holidays, from Parma and a steal! They'll last for a long time in the frig. You can also freeze part of it.

          1. Oh Lawd. This is the kind of thing I wantwantwant for no reason. I will not eat an entire Prosciutto ham before it goes bad, but holy pig do I want one.

            1. You can keep a prosciutto ham like a whole country ham; it last for months in the fridge and can be frozen for months as well. Just slice off what you need at a time; after a few months, it might get some surface mold, but you wash it off and it is still good.



              4 Replies
              1. re: Cherylptw

                You can not keep it for months after you start slicing it.
                Your own link states as much.

                1. re: chefj

                  we kept the Italian cured ham we bought in Umbria for several months wrapped in cheesecloth wrung out in vinegar and hung in the basement (cool and dry).

                  As per the recommendations of the producer from whom we bought it.

                  1. re: chefj

                    Yes you can; don't know if you've ever had one but I have so I know it can be done...if you did have one and it turned out to be no good after two months; you didn't preserve it in the manner it should have been done.

                    1. re: Cherylptw

                      I have had very many a whole Prosciutto, Bayonne and Jamon Serrano.
                      Once you start slicing they start to deteriorate, they don't go bad but flavor, color and texture goes way down hill after a couple of months.
                      Why did you link to information that contradicts your statement?