I have a preference for the ones in between, whether cebo, or recebo hams. Cebo or recebo are also the dark pigs that have been fed with fed (cebo), or fed and acorn (recebo). Serrano hams are, always, white pigs, not the same taste. Although a good nutrition given to a white pig ends up with an amazing ham too, such as high quality prosciuttos which are as expensive as any good Spanish ham. My real favorite would be the high quality prosciutto, way more refined mild flavored meat.
I’m from Spain and I can assure you that brand is one of the best. You can find the exact ham in Spain, and I can tell you that my family have been buying Noël since I was a kid. I highly recommend giving it a try to all people that wanna know how the real Spanish “jamón” tastes.
@@pat3ciaforbes Hi Your ham is safe to eat. Cut the mold away and slice appropriately (there are several videos giving precise instructions on how to slice each section). The ham will continue to grow mold if more than a day or two passes in between slicing, cut away mold each time you use.
I have one from Costco I bought in 2019 to share it was packed in 8/2019 . Then the pandemic hit .I put it away a forgot about it. It’s 3years later Is it still safe to eat
The reason the meat cuts are jagged here is because the ham is wobbling. It is not fully seated at either end. At the bottom, the ham should be pushed all the way down so it touches the metal ham rest (or the board, depending on the contour of the ham). At the top, the screw clamp should be screwed down close to the bone. The ham needs to be locked and fully stable. I assembled my stand using my own 4mm hex key with a good handle -- much easier to get good torque. The little hex key they give you went into the trash. I also used an adjustable wrench to hold the bolt while turning the screw to fasten the leg holder. You are right that the flavor is awesome. When I brought this home from Costco, my wife thought I was crazy and wanted to get rid of it. But she had to admit it tastes wonderful and is not too salty. Now she is putting Serrano ham bits in our salads! And it exudes such a nice smell in our kitchen, not powerful, just a gentle aroma of good food. We keep it covered with a damp side towel. You are correct, the knife is sharp and works well. Occasional swipes on a steel rod will keep it that way. I do not like the feel of the handle, though, and wrap a piece of paper towel around it for a better grip (a trick I learned from the slicers at Zabar's). We are going to try a charcuterie plate for dinner - a super suggestion, thanks!
I lived in Sevilla with a family during college 15 years ago.., who I still consider like family. I’ll never forget coming back after Christmas and finding one of these in the corner of the kitchen. So tasty! I’ll also never forget going to one of their semi family reunions near Badajoz and them asking if I wanted to cut the ham.. I went to cut some of the fat on the side like you did and they all screamed NOOOO! And then laughed hysterically.. (not the dried hard stuff but the fat..). Such an amazing, wonderful country and people. My favorite was the Serrano or Ibérico jamón with melon, this super sweet white almost like honeydew melon. I’ve seen something similar here called Santa clause melon, but very rarely come across it. Bought this jamón tonight and looking forward to enlightening folks to real jamón over the holidays!
I picked one up for Christmas and everyone loved it. When they come back you may wanna check the weight, It says 14lb average on the display, but they vary. I found one that was 18.73lb.
I’m excited, read about these and the black pigs several years ago…fascinating…we got ours, I put the stand together and set up the ham…it’s waiting for tomorrow…
My family gave me one of these for Christmas and it's great. For $100 it's an incredible value. Even though I've eaten tons of jamón I had never carved one which was slightly intimidating because I didn't want to mess up. The stand is pretty flimsy, but once you get the hang of it it's not that hard. I recommend watching a couple of videos on how to carve a Spanish ham so you have the gist of how to go about it. Starting with the top "maza" part it's fairly easy until you get to the bone or have to shave the edges which are a lot tougher. A shorter, sturdier knife will be really help with that. Overall great product, great value, makes for great fun to share. 100% recommend it.
Thanks Alexander. Great review. I have much improved my carving with more of a backhand left to right cut that makes it far less likely I will cut my left hand off! Thanks for watching
My sister recently bought me one of these for my birthday! I’m no connoisseur of fine Jamon but I think it’s delicious. I’ve been to Spain a few times and only had very small paper thin pieces of it. In my western naïveté I figured I’d cut a nice thick slab of it and have myself a proper ham sandwich. It is not chewable this way! They cut it so thin because it’s tough as shoe leather. The flavor is amazing though.
You are absolutely correct. I did manage a sandwich with very thin slices. Be careful cutting. My technique got much better. I started cutting left to right in a backhand fashion away from from me - and kept my left hand safe from being sliced. Thanks for watching.
@@ScottUrbach Yeah, the included knife is not too good. I would buy a knife if I was to eat it many times, but for once a year I just used the included one.
Great video, but may I suggest cutting downwards. I lived in Spain and my family always cut it downwards. The butcher at Mercadona (Spanish grocery store) also cut it that way.
After opening the ham, how long did it last? Did you just leave it out in the open or put it in the fridge? If out in the open, did you cover it with anything?
Aecon- it lasted six weeks or so. I live in a cold climate this time of year so simply left it on a table in our three season sun room. Temp in there 45 degrees or so. I would cover the freshly cut section of ham with a strip of the fat that I initially cut off and then cover the whole ham with a towel. Never had any problem with mold, spoilage etc. Hope this helps. Be careful cutting the ham. Make sure you cut away from yourself and your off hand.!
@@ScottUrbach Thank you for the reply. Just picked one of these up from Costco today on a whim because it just looked amazing. Hopefully it’s good. Would you say it’s close to prosciutto?
@@Aecon31 very similar to prosciutto. I thought it had more flavor though. Definitely worth trying. Also a nice conversation piece for your holiday parties!
JSayso - Just saw them in Costco yesterday for $99. I think you should go for it. Read the rest of the comments here to get some better ideas how to carve it safely . Thanks for watching.
i love my serrano ham i cant get a big ham like that bad boy you have but its nice abit salty but its worth the money enjoy your christmas scott have a great weekend 🍀
We have a regular Kirkland ham for Xmas this year which are actually really good I may need to step up and do a Serrano next year! Looks amazing and great review Scott Thanks 🙏
@@tylonnplatinumthe3rd659 awesome. We are doing beef tenderloin and king crab. Alaska is one of two states I have not visited. Looking forward to getting there sometime soon.
@@ScottUrbach I was looking at Costco online, since they are not in the store yet. But I always like to open two or three boxes at the store and pick the slimmest one I find. Also sometimes the vacuum seal wasn't done properly and the ham had mold. You can only see that at the store.
I forgot, if there's a next time for you, start cutting on the opposite side of the leg, wherever is less meat, that's because if you start for the thicker part, the thinner part will go dry.
Shawn - you’re right I should make an update. I kept the ham in a cool dry place in my sun room covered by a dish towel. It easily lasted two months and could have gone longer if we hadn’t finished it off. Thanks for watching
Pacific - I honestly don’t know. It is well sealed in the bag so I imagine it will stay “fresh” for quite some time but since it is no longer encased in salt I don’t know if it will continue to “age”. Thanks for watching.
It can still age if you take it out of the plastic, as long as you have the right temperature, darkness and humidity conditions. If you cut it open it just dries "fast".
@@ScottUrbach the salting process, which is the curing process, only last a few days. You put the meat in salt so it cures and doesn't spoil the meat over the months of drying.
You did great. But the sides are only cut to where you want to carve the ham at that moment. Otherwise it will go dry. I buy it every year. For the price is the best deal in the whole market. I save the skins and bones to make an amazing cabbages soup at the end. Nothing goes to waste hehe
I have eaten Cinco Jotas. It is truly delicious but so expensive. I want a cheaper alternative what are good brands for the price anyone have some choices?
I bought one of these last month on closeout at Costco for 50 bucks. You definitely want to slice it as thin as possible. We threw a tapas and wine party for nine last weekend, but there's still a lot of jamón serrano left.
Can you pls guys help me with my dilemma with this same ham we bought that is filled with molds? What to do with it? Is that normal and still safe to eat?
Patricia - when I purchased the ham it was in a vacuum sealed heavy plastic package. I cut it open and the ham was covered in a heavy fatty cured moist “rind”. Cut that away when slicing and keep a piece to place back on cut portion to keep the meat moist. Store in a cool dry place covered with a dish cloth. Although I never experienced it, the instructions for the ham from the Costco web site states the following - A mould may form on the surface of the ham. This is harmless and completely normal, and can be removed by gently rubbing with clean kitchen towel and olive oil, before thinly slicing away the affected area. Hope this helps. Thanks for watching.
😮, lol... that's a lot of ham! Thanks for the lesson. Very popular vid, lots of interest and probably for throwing in the C word. "Costco", lol. I can't even imagine what they put into that ham to keep it at room temp for a month. Are you still working on it or have you finished it? Good deal for the price. Thanks for sharing 👍
JB - in theory the ham was cured only with salt and hung to dry for a year. It has been in my unheated sun room at about 50 degrees for over a month with no problem. Still have over half of it left. It is really good. A lot of ham for the value.
@@ScottUrbach In spanish is called "cuchillo jamonero" ("knife for ham") and is useful for carving thin slices, but you probably need a shorter, stronger blade knife for removing the skin from the leg and cutting around the bone... be careful where you put your left hand when slicing, don´t cut yourself... enjoy the ham and don´t throw away the bones, you can use them for a broth when you finish the meat
@@mincos_outon thank you very much. I agree that the way I was cutting was an accident waiting to happen. With practice I have learned to cut left to right in a backhand type fashion away from me. Left hand is safe and the cuts of meat have been thin and consistent.
@@ScottUrbach yes i feel bad for these companies that are doing business with costco because cotco demands high quality for the lowest price possible, but that's good for consumers like us.
EBB - I agree it would be a bit much for one person. I have seen other videos of similar “half leg” hams that might work. Still a lot to work through. Thanks for watching.
Whoa!!! That is a big hunk of pig! Love it! I've never tried that before. I would have assumed as well it to be pretty salty. Dumb question but you don't have to cook it I take it? Essentially cured meat? Anyway thanks for sharing my friend! Loving all the man stuff you show! haha My buddy has an awesome BBQ channel if you are interested in viewing that kind of content. His YT channel name is "Meat and Heat." Be well!
Paquito - I agree. With practice I learned to trim the fat with a larger knife and I started cutting it from left to right with a back hand motion. Made better cuts and no danger of cutting my left hand. Thanks for watching.
@@ScottUrbach we were going to do Spain Portugal, then the pandemic hit. I really love everywhere, we have just been obsessed with asia. Since a kid I’ve been to Indonesia 12 times. I need to expand my travels!
Have you tried a classic Spanish ham? Let me know your favorite. Iberico? Serrano?
Ibérico for sure, but it can be expensive here in the states; in Spain it can also be a bit pricey, but not as exuberant as in the US.
@@raff2194 Costco now sells 100% iberico acorn fed for a bit over $500. Similar of what you would pay in Spain.
I have a preference for the ones in between, whether cebo, or recebo hams. Cebo or recebo are also the dark pigs that have been fed with fed (cebo), or fed and acorn (recebo). Serrano hams are, always, white pigs, not the same taste. Although a good nutrition given to a white pig ends up with an amazing ham too, such as high quality prosciuttos which are as expensive as any good Spanish ham. My real favorite would be the high quality prosciutto, way more refined mild flavored meat.
I’m from Spain and I can assure you that brand is one of the best. You can find the exact ham in Spain, and I can tell you that my family have been buying Noël since I was a kid.
I highly recommend giving it a try to all people that wanna know how the real Spanish “jamón” tastes.
Carlos - that is very interesting. Thank you very much!
Hi! We got same exact ham that is filled with molds. Can you pls help or tell me what to do with it or if that is normal and still safe to eat?
@@pat3ciaforbes
Hi
Your ham is safe to eat. Cut the mold away and slice appropriately (there are several videos giving precise instructions on how to slice each section). The ham will continue to grow mold if more than a day or two passes in between slicing, cut away mold each time you use.
I have one from Costco I bought in 2019 to share it was packed in 8/2019 . Then the pandemic hit .I put it away a forgot about it. It’s 3years later Is it still safe to eat
@@louisevad6091 was it sealed in the plastic the whole time or opened and stored for 3 years?
The reason the meat cuts are jagged here is because the ham is wobbling. It is not fully seated at either end. At the bottom, the ham should be pushed all the way down so it touches the metal ham rest (or the board, depending on the contour of the ham). At the top, the screw clamp should be screwed down close to the bone. The ham needs to be locked and fully stable. I assembled my stand using my own 4mm hex key with a good handle -- much easier to get good torque. The little hex key they give you went into the trash. I also used an adjustable wrench to hold the bolt while turning the screw to fasten the leg holder. You are right that the flavor is awesome. When I brought this home from Costco, my wife thought I was crazy and wanted to get rid of it. But she had to admit it tastes wonderful and is not too salty. Now she is putting Serrano ham bits in our salads! And it exudes such a nice smell in our kitchen, not powerful, just a gentle aroma of good food. We keep it covered with a damp side towel. You are correct, the knife is sharp and works well. Occasional swipes on a steel rod will keep it that way. I do not like the feel of the handle, though, and wrap a piece of paper towel around it for a better grip (a trick I learned from the slicers at Zabar's). We are going to try a charcuterie plate for dinner - a super suggestion, thanks!
Reynold - great advice on clamping the ham down tighter. I will definitely follow your process when I get one this season. Thanks for the tip
the ham needs to sweat, do not damp the towel, and only use cotton.
I lived in Sevilla with a family during college 15 years ago.., who I still consider like family. I’ll never forget coming back after Christmas and finding one of these in the corner of the kitchen. So tasty!
I’ll also never forget going to one of their semi family reunions near Badajoz and them asking if I wanted to cut the ham.. I went to cut some of the fat on the side like you did and they all screamed NOOOO! And then laughed hysterically.. (not the dried hard stuff but the fat..). Such an amazing, wonderful country and people.
My favorite was the Serrano or Ibérico jamón with melon, this super sweet white almost like honeydew melon. I’ve seen something similar here called Santa clause melon, but very rarely come across it.
Bought this jamón tonight and looking forward to enlightening folks to real jamón over the holidays!
Neil - great story. Thanks for sharing.
I picked one up for Christmas and everyone loved it. When they come back you may wanna check the weight, It says 14lb average on the display, but they vary. I found one that was 18.73lb.
Thanks for watching!
I’m excited, read about these and the black pigs several years ago…fascinating…we got ours, I put the stand together and set up the ham…it’s waiting for tomorrow…
Charleen - I hope you enjoy yours as much as we did ours
My family gave me one of these for Christmas and it's great. For $100 it's an incredible value. Even though I've eaten tons of jamón I had never carved one which was slightly intimidating because I didn't want to mess up. The stand is pretty flimsy, but once you get the hang of it it's not that hard. I recommend watching a couple of videos on how to carve a Spanish ham so you have the gist of how to go about it. Starting with the top "maza" part it's fairly easy until you get to the bone or have to shave the edges which are a lot tougher. A shorter, sturdier knife will be really help with that. Overall great product, great value, makes for great fun to share. 100% recommend it.
Thanks Alexander. Great review. I have much improved my carving with more of a backhand left to right cut that makes it far less likely I will cut my left hand off! Thanks for watching
My sister recently bought me one of these for my birthday! I’m no connoisseur of fine Jamon but I think it’s delicious. I’ve been to Spain a few times and only had very small paper thin pieces of it. In my western naïveté I figured I’d cut a nice thick slab of it and have myself a proper ham sandwich. It is not chewable this way! They cut it so thin because it’s tough as shoe leather. The flavor is amazing though.
You are absolutely correct. I did manage a sandwich with very thin slices. Be careful cutting. My technique got much better. I started cutting left to right in a backhand fashion away from from me - and kept my left hand safe from being sliced. Thanks for watching.
@@ScottUrbach Yeah, the included knife is not too good. I would buy a knife if I was to eat it many times, but for once a year I just used the included one.
It’s not like ham, it’s dried and the fat melts in your mouth..
@@charleencollins1130 In Spain is like ham hehe
@@rafars2246 most Americans only know ham pumped full of water..., lol...
Great video, but may I suggest cutting downwards. I lived in Spain and my family always cut it downwards. The butcher at Mercadona (Spanish grocery store) also cut it that way.
Good advice. I did learn to cut away from me in a backhand motion so I had less of a chance of cutting my left hand. I will try downward on next ham.
After opening the ham, how long did it last? Did you just leave it out in the open or put it in the fridge? If out in the open, did you cover it with anything?
Aecon- it lasted six weeks or so. I live in a cold climate this time of year so simply left it on a table in our three season sun room. Temp in there 45 degrees or so. I would cover the freshly cut section of ham with a strip of the fat that I initially cut off and then cover the whole ham with a towel. Never had any problem with mold, spoilage etc. Hope this helps. Be careful cutting the ham. Make sure you cut away from yourself and your off hand.!
@@ScottUrbach Thank you for the reply. Just picked one of these up from Costco today on a whim because it just looked amazing. Hopefully it’s good. Would you say it’s close to prosciutto?
@@Aecon31 very similar to prosciutto. I thought it had more flavor though. Definitely worth trying. Also a nice conversation piece for your holiday parties!
Looking to try this, something new for the family for the Thanksgiving. Thanks for the video
JSayso - Just saw them in Costco yesterday for $99. I think you should go for it. Read the rest of the comments here to get some better ideas how to carve it safely . Thanks for watching.
We just grabbed one as well. Thanks Scott for the tutorial!
I bought one last winter, it was delicious!
I agree it is really good.
So hard to find in the states! Will order this week 🥳 I like Serrano with some Manchego of course.
Diana wow haven’t had Manchego cheese since last trip to Spain. Need to look for some here. Thanks for watching.
I hope you enjoyed your Serrano Ham. 😋🤤😃👌
@@thehungergames8918 I did very much. It is a lot of ham though. Lasted quite a while.
Go to La Española meats website!
@@raff2194 I will check it out. Thanks.
i love my serrano ham i cant get a big ham like that bad boy you have but its nice abit salty but its worth the money enjoy your christmas scott have a great weekend 🍀
Thanks Gerald. Enjoy your Christmas as well!
We have a regular Kirkland ham for Xmas this year
which are actually really good
I may need to step up and do a Serrano next year!
Looks amazing and great review Scott
Thanks 🙏
Thanks Tylonn. I like Ham for Xmas as well but got out voted this year. Snuck it in this way! Merry Xmas!
Haha sneaky !
Doing ham for Xmas and King crab for New Years. An Alaskan tradition for us
@@tylonnplatinumthe3rd659 awesome. We are doing beef tenderloin and king crab. Alaska is one of two states I have not visited. Looking forward to getting there sometime soon.
That’s great if you ever do let me know
Just got it, thank you for the tutorial!
Glad it helped!
That is really fantastic for a large party at your house!
I agree. Looking forward to getting another one this year! Thanks for watching.
@@ScottUrbach I was looking at Costco online, since they are not in the store yet. But I always like to open two or three boxes at the store and pick the slimmest one I find. Also sometimes the vacuum seal wasn't done properly and the ham had mold. You can only see that at the store.
Can't beat that Costco deal. I paid much more at the mercado in Spain. The cheapest one was like one euro for 100 grams.
Rock Runner - I agree that it is a good deal for the quality of the ham. Thanks for watching.
Only in America…can you get all of that for $100 😲😊👍👍 I love Spanish Jamon…sooo flavorful…😋😋😋😋 Buon Appetito 😄😉Viva España! 🇪🇸
It really was quite good. I’m looking forward to trying it in Spain next time I visit.
In Spain you'll pay $60 for the same product. This is the cheapest kind of ham available.
Can cut some you put the freezer ?
Yes it can be sliced and frozen for later use.
you could but that's like cooking a nice steak, freeze it and eat it later, you wouldn't do that...
I forgot, if there's a next time for you, start cutting on the opposite side of the leg, wherever is less meat, that's because if you start for the thicker part, the thinner part will go dry.
P
P
I love the pizza oven
I would to have in my kitchen.
George we have enjoyed it. Thanks for watching.
Looking for your update on how long it lasted.
Shawn - you’re right I should make an update. I kept the ham in a cool dry place in my sun room covered by a dish towel. It easily lasted two months and could have gone longer if we hadn’t finished it off. Thanks for watching
i appreciate your video and would like to buy ham serrano or iberico or mangalitza or ham bayonne. where and how to buy these? Thanks.
I bought mine at Costco. I am sure you can also find on line. Thanks for watching.
Si te pones un trapo en la mano izquierda cuando cortas el jamón te evitarás cortes muy feos.Muchos saludos desde España.
Muchísimas gracias Pablo. También aprendí a cortar el jamón de izquierda a derecha para no poner la mano en peligro. Gracias por ver.
I like mine too. Well worth it
Thanks for watching Pamela
How long can it last if the entire box from Costco is left unopened ? Will it continue to age ?
Pacific - I honestly don’t know. It is well sealed in the bag so I imagine it will stay “fresh” for quite some time but since it is no longer encased in salt I don’t know if it will continue to “age”. Thanks for watching.
It can still age if you take it out of the plastic, as long as you have the right temperature, darkness and humidity conditions. If you cut it open it just dries "fast".
@@ScottUrbach the salting process, which is the curing process, only last a few days. You put the meat in salt so it cures and doesn't spoil the meat over the months of drying.
You did great. But the sides are only cut to where you want to carve the ham at that moment. Otherwise it will go dry.
I buy it every year. For the price is the best deal in the whole market.
I save the skins and bones to make an amazing cabbages soup at the end. Nothing goes to waste hehe
Rafa - great advice. Appreciate it. Thanks for watching.
Unopened how long are they safe to eat
I have eaten Cinco Jotas. It is truly delicious but so expensive. I want a cheaper alternative what are good brands for the price anyone have some choices?
I bought one of these last month on closeout at Costco for 50 bucks. You definitely want to slice it as thin as possible. We threw a tapas and wine party for nine last weekend, but there's still a lot of jamón serrano left.
You got a great deal at $50. Thanks for watching.
Can you pls guys help me with my dilemma with this same ham we bought that is filled with molds? What to do with it? Is that normal and still safe to eat?
Patricia - when I purchased the ham it was in a vacuum sealed heavy plastic package. I cut it open and the ham was covered in a heavy fatty cured moist “rind”. Cut that away when slicing and keep a piece to place back on cut portion to keep the meat moist. Store in a cool dry place covered with a dish cloth. Although I never experienced it, the instructions for the ham from the Costco web site states the following -
A mould may form on the surface of the ham. This is harmless and completely normal, and can be removed by gently rubbing with clean kitchen towel and olive oil, before thinly slicing away the affected area.
Hope this helps. Thanks for watching.
😮, lol... that's a lot of ham!
Thanks for the lesson.
Very popular vid, lots of interest and probably for throwing in the C word. "Costco", lol. I can't even imagine what they put into that ham to keep it at room temp for a month. Are you still working on it or have you finished it? Good deal for the price. Thanks for sharing 👍
JB - in theory the ham was cured only with salt and hung to dry for a year. It has been in my unheated sun room at about 50 degrees for over a month with no problem. Still have over half of it left. It is really good. A lot of ham for the value.
Now I want a charcuterie board for dinner
This ham is delicious. Very much like prosciutto.
Great unboxing and review! So, how long did it last for?
Nick - about two months and I probably could have squeezed out a bit more. Thanks for watching.
For the money Noel ham is barely ok, but it is by no means a good Serrano.
That’s a sharp knife! What kind is it?
I think it is just called a jamon knife.
@@ScottUrbach In spanish is called "cuchillo jamonero" ("knife for ham") and is useful for carving thin slices, but you probably need a shorter, stronger blade knife for removing the skin from the leg and cutting around the bone... be careful where you put your left hand when slicing, don´t cut yourself... enjoy the ham and don´t throw away the bones, you can use them for a broth when you finish the meat
@@mincos_outon thank you very much. I agree that the way I was cutting was an accident waiting to happen. With practice I have learned to cut left to right in a backhand type fashion away from me. Left hand is safe and the cuts of meat have been thin and consistent.
@@ScottUrbach I do right to left, just by flipping the ham sand hehe
costo is the king of bargain quality food. for $99 for a whole back leg serrano ham, you can't beat the price.
Mina you are absolutely right. Great quality ham at an excellent price.
@@ScottUrbach yes i feel bad for these companies that are doing business with costco because cotco demands high quality for the lowest price possible, but that's good for consumers like us.
On sale right now for $79
I want one but i live alone, that's too much for one person...eventhough I know it can last a long time.
EBB - I agree it would be a bit much for one person. I have seen other videos of similar “half leg” hams that might work. Still a lot to work through. Thanks for watching.
i just bought this today and i regret it
so much work lol and so much throw away for fat and bones
i will stick to pre sliced next time
Sorry you didnt like the product. The cutting and trimming of the meat is part of the appeal to many.
Whoa!!! That is a big hunk of pig! Love it! I've never tried that before. I would have assumed as well it to be pretty salty. Dumb question but you don't have to cook it I take it? Essentially cured meat? Anyway thanks for sharing my friend! Loving all the man stuff you show! haha My buddy has an awesome BBQ channel if you are interested in viewing that kind of content. His YT channel name is "Meat and Heat." Be well!
Thanks Silver. Yeah the ham has cured for over a year. Just slice and eat. I will definitely check out your buddies channel.
@@ScottUrbach that’s what I figured. I’ll have to try it out!
Some people cut it thick, and cook it, both internationals crimes against humanity.
I could have used a chainsaw and got thinner slices than what you did.
I returned the ham, it was hard to cut and dark also the knife would NOT cut even after sharpening, we tasted and was chewy and hard.
Fernando sorry to hear you had a poor experience. Thanks for watching.
You need to clean the fact we different knife, and becarful with your hand
Paquito - I agree. With practice I learned to trim the fat with a larger knife and I started cutting it from left to right with a back hand motion. Made better cuts and no danger of cutting my left hand. Thanks for watching.
thats the weirdest looking jamon i have ever seen. And I am spanish.
Thanks for watching!
lol yeah they cut the feet out for the US market. Also the shape was kind of funny because the ham was huge and only cured for 12 months.
Xuanwei ham from china is the best I’ve tried. I
don’t really like Europeans travel, so I’ve never tried Spanish hams. I’ve never been to Spain.
Hayley - thanks for the recommendation. I have been to China several times and will look for that ham if I return.
@@ScottUrbach we were going to do Spain Portugal, then the pandemic hit. I really love everywhere, we have just been obsessed with asia. Since a kid I’ve been to Indonesia 12 times. I need to expand my travels!
take the video not close to chef
Thanks for watching!