The ham is covered with a layer of a green mould. What should I do?
Don’t worry about the mould on your ham, this is completely normal. Mould in no way affects the quality of the meat; instead it is actually indicative of adequate maturation and curing.
Mould grows on the hams during their long curing and drying process and has a biochemical effect on their proteins and fats, which is crucial in the final characteristics and good quality of the product. This process is natural and occurs similarly to mould that grows on fine cheeses.
It is perfectly normal to see in an authentic Serrano or Ibérico ham. What ends up happening is that, for selling purposes, the ham is cleaned with oil to give it a more attractive appearance.
Mould can be safely removed by washing the ham with water, oil, or a mixture of two parts water and one-part vinegar. Just wipe the surface with a bristle brush, prepare it in the usual way and enjoy.
Please refer to the following video links for more information. These are just a few examples, however there are many more videos and blogs on the internet that will explain this in greater detail.
- (Watch from minute 2:37)