Well,I think that there is no limit to as long you can keep a properly dry cured ham as long as it's been properly done. I am still nibbeling on the shank of a ham that I bought over two years ago, and the ham must have been at least a year and a half old wnen I bought it. It was a spanish ham, not a pata negra but a good quality ham. I just bought another one to keep up the good work and I am shure its going to last me a long time. Bon appetit.
Not long. i wouldn't try to keep a cured ham very long, just to be safe
Ham-a Virginia ham is a salt cured ham. It is very good.
Yes, the salt curing process will extend the life of the product but not forever.
I would suspect not. The only reason I can think of that you would need to salt a ham before cooking and eating it is if it is salt cured. (You soak it in plain water so that the process of osmosis will draw the excess salt from the salt cure process out of the ham and into the water.) If a ham is smoke cured, I can't see why it would have been salt cured as well. You could always take a quick small taste of the meat to make sure the salt content is not excessive, but I cannot imagine that it would be.
A cured ham is a ham that is ready to eat.
This is salt ground a bit bigger than normal table salt. It is used on raw meats to cure them. Ham, fish like salmon are cured using this kind of salt.
Parma and Serrano ham is first cured in salt for two months. Then it is pressed dry and left to age in a dark room for two years, and sometimes nitrites are added.
The meat from ham is normally from a pig unless it's turkey ham or vegetarian ham. Ham from pork is normally cured or can be roasted and will usually have salt and additional preservatives added to it. After it is all prepared it can then be eaten.
A cured ham is a ham that is ready to eat.
Well it will keep forever, however it won't taste good after a couple of months, provided it was wrapped properly and kept at a constant temp.
It will overdose on salt ! Think about it - ham is pork that's been cured in brine - a salt/sugar/water solution ! They would NEVER eat that rubbish in their natural environment !
Pork is cured (preserved) with brine or salt then cooked to make ham.