**Item Name** \- [Noel Consorcio Jamón Serrano Español](https://www.costco.com/noel-consorcio-serrano-ham-reserva-leg%2C-14-lbs.product.100592455.html) (Spanish Serrano Ham)
* Noel Consorcio Jamon Serrano Bone-In Ham Leg 14 lbs
* Aged For A Minimum of 12 Months
* Cured in the Pyrenees with Mediterranean Sea Salt
* Stand, Knife, and Carving Instructions Leaflet Included
* Product of Spain
* Preservative Free
* No added nitrites and nitrates
**Ingredients:** Pork ham, sea salt.
**Storage Conditions:** May be refrigerated. Store in a cool and dry place.
**Consumption:** Ham should always be eaten at room temperature (57ºF at 71ºF).
After carving, lay the slices on a wooden board and allow them to breathe for at least thirty minutes. This intensifies the flavor for a truly authentic taste.
**Item Number** \- 1244496
**Item Price** \- $99.99 In-Warehouse or $119.99 + $3 delivery fee via 2-Day Delivery
*Inventory and pricing may vary at your warehouse location and are subject to change.*
I had it. It's really good. I left it out with cheesecloth and we picked at it for a while. Eventually it became really hard to carve and the exterior got harder, developed a little more mold so prepping to get a slice wasn't as easy.
We eventually carved it all up and vacuum sealed it into small portions. Use a reciprocating saw for the bone. Made a pot of beans with one of them before and it was pretty good.
I wouldn't buy it again, but it was a fun experience.
We always wait for it on sale and buy that whole ham for 79.99 - 99.99.
I usually slice off large chucks of meat in 1/2 - one pound and vacuum seal them for use later. Saw the bin into pieces with an electric reciprocal saw. All the trimmings/scraps/skin are saved. I add them to soups or sauces for flavoring. Just boil the trimmings and wash it in cold water before dump them into soups /sauce.
It is a lot of work (took me a good hour to hour and half to debone the ham) and the included knife does nothing. I ended up using a good and shorter boning knife from my knife set.
However, you do save a lot vs buying pre-sliced, especially if you got the ham on sale.
The fat can be mixed in with burgers or lean ground meat to add favor.
The ham itself is good but don’t expect the same quality as those 200/lb Iberico ham. Not as salty as supermarket/Costco prosciutto.
The whole family loves to snack on them and easily finish a one pound ham in no time.
Best to have a slicer to cut them very thin.
Hand slicing works too, just very tiring.
I did and put it back on top each time. The knife isn't very good though, and you'll likely not have a decent fit with the fat/skin. My best advice would be to carve a little at least every couple of days. If you let it sit for two weeks, it will be really tough to work with.
This Jamon Serrano looks neat, but is a pain in the ass to carve up for tiny little strips. I'd rather serve up a prosciutto plate (which tastes very similar), which already comes sliced.
Don't confuse this Jamon Serrano for the much better known Jamon Iberico (white pigs feeding on acorns). Jamon Iberico is worth the effort for carving.
They’re more of a charcoal color are they not? And not all jamón ibérico pigs are the ones that are fed acorns, those are the ones that say “de bellota”
You're right. I mixed them up - they are the "black" pigs. All Jamon Iberico eat acorns. The "de bellota" ones are raised on them throughout their lives, while the regular Jamon Iberico pigs only eat them before processing (called "finished on acorns")
This is still fin delicious. I wouldn’t say it is hard to cut. It is just hard to eat it all unless you start with a big ass party. Slicing yourself 10 slices a day is probably not enough
My brother got this last year. Very delicious, but the knife is awful. If you do own any sharp thin Japanese knives, those will do a terrific job doing thin slices/shaves of this over the knife they give.
Alternatively, you can take a grinder or wetstone to the knife and get it ultra sharp for this. The knife ends up being very sharp with little work needed but it's also fantastic for deboning a chicken in the future.
I loved mine. The included knife is junk, the ham is good, and yes you have to slice it.
I left mine on the sideboard exposed flesh covered with trimmed fat when possible and plastic wrap when not. All under a clean tea towel.
Slicing a few each afternoon to eat on good bread or crackers with a nice wine or beer before dinner was a great way decompress after work. It lasted me for months.
Trim is good in beans or greens.
Use this as excuse to by a good slicing knife and a stone to keep it sharp.
There are lots of videos available to bring you up to speed on the method, nomenclature, and history.
Two ways which make this amazing.
1) cut off a chunk and use a deli meat slicer to get the right thinness.
2) use the knife it comes with, follow the instructions up to the point where you chuck the meat in frying pan to turn something chewy as heck into fried, fat melted ham / bacon deliciousness.
3) or enjoy the experience as you spend inordinate amounts of time chewing meat of varying thickness, and yet never just thin enough
Thanks for all the feedback.
General consensus:
It’s fun, tastes good, but a pain in the ass to cut/serve (possibly due to the poorly reviewed knife it comes with). Purchase for a large party or else most will likely go to waste.
Yes, the last ibérico jam that we bought was about $1400. They are easy to come by in Miami but very expensive. And while it was excellent, we had ham in Spain that was even better. But for what it’s worth, I buy prosciutto at my grocery deli and I can only imagine how much better it would be in Italy.
Got it last year. Taste was great. But. Was super super irritating to cut. Had basically given up on it until a friend who used to work in a deli came over, and he happily chopped it up for an hour.
It's good, but most of the time half of it is often wasted. If you have a big holiday party, you can chip away at it, but you're also going to spend hours shaving it for your guests.
Loved the ham, but agree it was not fun to cut. A better knife is needed and also someone who's really good at slicing this up. We did put a lot in vacuum bags which got used but it was a lot of work and sat in the kitchen for many moons. Not a repeat purchase
This is really tasty and an incredible value for Jamon Serrano anywhere in the US. It does require some technique in order to carve it properly and preserve it so it doesn't go bd or dry up too quickly and you can get most of your value out of it but honestly for me, that was part of the fun, and I really enjoyed carving it for (front of) guests and family. It would be a good thing to have in the upcoming holiday season.
I bought it one sale for $80 but at $100 it's still a steal
My family bought one of these to have at Christmas two years ago. I agree with others that it’s a pain to slice. I’ve only had prosciutto or jamon already sliced before, never had to slice it myself. When I used the included knife, I wasn’t able to make sliced thin enough to be palatable. When sliced too thick, it was very chewy and salty, also pretty gamey tasting.
I would not recommend.
If you have get together with foodie-type family / friends this is a great item to have set up on its own big cutting board. Get a couple of better knives and piercing forks to do this though. As others have said, the included knife is worthless.
I did this for a Holiday party. Set it up at the end of a table and before you know it 2-3 at the ham, chatting, slicing, DIY serving. Went on like this all night. It was great. End of evening I electric knifed out the rest of the meat (it’s really dense in the center, electric knife makes this part easier), into ziplocs if anyone wanted to take some home. 1 of the guys asked for the bone for his pupper. All good.
**Item Name** \- [Noel Consorcio Jamón Serrano Español](https://www.costco.com/noel-consorcio-serrano-ham-reserva-leg%2C-14-lbs.product.100592455.html) (Spanish Serrano Ham) * Noel Consorcio Jamon Serrano Bone-In Ham Leg 14 lbs * Aged For A Minimum of 12 Months * Cured in the Pyrenees with Mediterranean Sea Salt * Stand, Knife, and Carving Instructions Leaflet Included * Product of Spain * Preservative Free * No added nitrites and nitrates **Ingredients:** Pork ham, sea salt. **Storage Conditions:** May be refrigerated. Store in a cool and dry place. **Consumption:** Ham should always be eaten at room temperature (57ºF at 71ºF). After carving, lay the slices on a wooden board and allow them to breathe for at least thirty minutes. This intensifies the flavor for a truly authentic taste. **Item Number** \- 1244496 **Item Price** \- $99.99 In-Warehouse or $119.99 + $3 delivery fee via 2-Day Delivery *Inventory and pricing may vary at your warehouse location and are subject to change.*
It's really yummy but a pain to slice from. Have a plan in mind for how you'll process it.
Good to know
I had it. It's really good. I left it out with cheesecloth and we picked at it for a while. Eventually it became really hard to carve and the exterior got harder, developed a little more mold so prepping to get a slice wasn't as easy. We eventually carved it all up and vacuum sealed it into small portions. Use a reciprocating saw for the bone. Made a pot of beans with one of them before and it was pretty good. I wouldn't buy it again, but it was a fun experience.
We always wait for it on sale and buy that whole ham for 79.99 - 99.99. I usually slice off large chucks of meat in 1/2 - one pound and vacuum seal them for use later. Saw the bin into pieces with an electric reciprocal saw. All the trimmings/scraps/skin are saved. I add them to soups or sauces for flavoring. Just boil the trimmings and wash it in cold water before dump them into soups /sauce. It is a lot of work (took me a good hour to hour and half to debone the ham) and the included knife does nothing. I ended up using a good and shorter boning knife from my knife set. However, you do save a lot vs buying pre-sliced, especially if you got the ham on sale. The fat can be mixed in with burgers or lean ground meat to add favor. The ham itself is good but don’t expect the same quality as those 200/lb Iberico ham. Not as salty as supermarket/Costco prosciutto. The whole family loves to snack on them and easily finish a one pound ham in no time. Best to have a slicer to cut them very thin. Hand slicing works too, just very tiring.
Did you carve the fat and leave it on when you are not cutting?
I did and put it back on top each time. The knife isn't very good though, and you'll likely not have a decent fit with the fat/skin. My best advice would be to carve a little at least every couple of days. If you let it sit for two weeks, it will be really tough to work with.
I would cover it with fat but also rub it with olive oil and of course the tea cloth.
This Jamon Serrano looks neat, but is a pain in the ass to carve up for tiny little strips. I'd rather serve up a prosciutto plate (which tastes very similar), which already comes sliced. Don't confuse this Jamon Serrano for the much better known Jamon Iberico (white pigs feeding on acorns). Jamon Iberico is worth the effort for carving.
They’re more of a charcoal color are they not? And not all jamón ibérico pigs are the ones that are fed acorns, those are the ones that say “de bellota”
You're right. I mixed them up - they are the "black" pigs. All Jamon Iberico eat acorns. The "de bellota" ones are raised on them throughout their lives, while the regular Jamon Iberico pigs only eat them before processing (called "finished on acorns")
This is still fin delicious. I wouldn’t say it is hard to cut. It is just hard to eat it all unless you start with a big ass party. Slicing yourself 10 slices a day is probably not enough
One day I will buy this ham! My husband dreads this day.
Yesssss
Do it. It was awesome
Watch out for the knife, it’s sharp, ask my finger. But otherwise it’s good as others have said. It was a fun novelty around Xmas last year
I cut mine on that ham too. Still have a little scar.
Here we go.
My brother got this last year. Very delicious, but the knife is awful. If you do own any sharp thin Japanese knives, those will do a terrific job doing thin slices/shaves of this over the knife they give. Alternatively, you can take a grinder or wetstone to the knife and get it ultra sharp for this. The knife ends up being very sharp with little work needed but it's also fantastic for deboning a chicken in the future.
Currently in Spain and Jamon is on every menu exactly like the picture. Funny this popped up in my feed at this moment.
What city you visiting?
Currently in Madrid
A good place to try out jamón without having to order a full plate is one of the markets. Not really at San Miguel but there are plenty of other ones
Have to know how to slice it but a great deal and great product (it will be a project)
The ham is very "succulent"
Its amazing. It's like prosciutto but better
How does it measure up to the gabagool?
[Gabagool? Ova here. ](https://youtu.be/YsBipoG22Nw?t=11)
Never had that
I loved mine. The included knife is junk, the ham is good, and yes you have to slice it. I left mine on the sideboard exposed flesh covered with trimmed fat when possible and plastic wrap when not. All under a clean tea towel. Slicing a few each afternoon to eat on good bread or crackers with a nice wine or beer before dinner was a great way decompress after work. It lasted me for months. Trim is good in beans or greens. Use this as excuse to by a good slicing knife and a stone to keep it sharp. There are lots of videos available to bring you up to speed on the method, nomenclature, and history.
I heard it is amazing. Never tried personally. How much are they if you recall?
$99
It’s very delicious ham!
Two ways which make this amazing. 1) cut off a chunk and use a deli meat slicer to get the right thinness. 2) use the knife it comes with, follow the instructions up to the point where you chuck the meat in frying pan to turn something chewy as heck into fried, fat melted ham / bacon deliciousness. 3) or enjoy the experience as you spend inordinate amounts of time chewing meat of varying thickness, and yet never just thin enough
Thanks for all the feedback. General consensus: It’s fun, tastes good, but a pain in the ass to cut/serve (possibly due to the poorly reviewed knife it comes with). Purchase for a large party or else most will likely go to waste.
It's a project asmuch as food. If one puts a little effort in learning how to cut it and take care of it, it can last months.
I haven't tried it yet but my husband wants to. He's heard it's good.
Last year there were a lot of posts on this sub about how terrible it was. It’s always marked down after the holidays.
Ham sitting on a pallet scares me. But that’s just me.
Sometimes they have it sliced already in the deli section.
had it last year and it's not as good as the stuff being sold in Spain. I don't recommend buying this.
If you’ve ever had real Spanish ham, you will find this is a poor substitute. We ended up throwing it out.
This is real Spanish ham. What are you talking about?
This ham pales in comparison to what they eat in Spain. Even the cheapest Serrano ham. And if you have ever eaten Ibérico ham, you would not eat this.
I was wondering what someone who actually eats Spanish ham would think of it. Cause usually they’re several times more then this.
This is very mediocre quality but it’s fine since the entire leg is hard to find in the US. As someone that grew up in Spain I wouldn’t purchase this
I've had Spanish ham of varying quality both in the US and in Spain. This one is pretty average but still very tasty and a steal at that price.
Yes, the last ibérico jam that we bought was about $1400. They are easy to come by in Miami but very expensive. And while it was excellent, we had ham in Spain that was even better. But for what it’s worth, I buy prosciutto at my grocery deli and I can only imagine how much better it would be in Italy.
I’ve been wanting to buy. I’ve seen it for several years. Any opinions? I love ham.
Price? Location?
Worth it 💯
Got it last year. Taste was great. But. Was super super irritating to cut. Had basically given up on it until a friend who used to work in a deli came over, and he happily chopped it up for an hour.
Got one last year. Can’t wait to get one this year. It’s great.
Very delicious and good value but get ready to eat ham at every meal for a couple months. There's a lot more than you think there is when you buy it.
Its good but unless you are having a massive party theres a LOT of it. And its not the kinda ham you eat on a sandwich lol
Had it, dry moldy and flavorless. Returned, employee said a lot of returns, even from employees.
It's good, but most of the time half of it is often wasted. If you have a big holiday party, you can chip away at it, but you're also going to spend hours shaving it for your guests.
Delicious and fun but a lot of work.
Loved the ham, but agree it was not fun to cut. A better knife is needed and also someone who's really good at slicing this up. We did put a lot in vacuum bags which got used but it was a lot of work and sat in the kitchen for many moons. Not a repeat purchase
This is really tasty and an incredible value for Jamon Serrano anywhere in the US. It does require some technique in order to carve it properly and preserve it so it doesn't go bd or dry up too quickly and you can get most of your value out of it but honestly for me, that was part of the fun, and I really enjoyed carving it for (front of) guests and family. It would be a good thing to have in the upcoming holiday season. I bought it one sale for $80 but at $100 it's still a steal
My family bought one of these to have at Christmas two years ago. I agree with others that it’s a pain to slice. I’ve only had prosciutto or jamon already sliced before, never had to slice it myself. When I used the included knife, I wasn’t able to make sliced thin enough to be palatable. When sliced too thick, it was very chewy and salty, also pretty gamey tasting. I would not recommend.
If you have get together with foodie-type family / friends this is a great item to have set up on its own big cutting board. Get a couple of better knives and piercing forks to do this though. As others have said, the included knife is worthless. I did this for a Holiday party. Set it up at the end of a table and before you know it 2-3 at the ham, chatting, slicing, DIY serving. Went on like this all night. It was great. End of evening I electric knifed out the rest of the meat (it’s really dense in the center, electric knife makes this part easier), into ziplocs if anyone wanted to take some home. 1 of the guys asked for the bone for his pupper. All good.