A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away?
Edit: this is white mold, of the sort that grows on Camambert cheese, or so it appears. Not green or black mold.
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.Sign up to join this community
Only for your information. The spanish ham can get moldy every time, because the curing process will not stop. And for sure you can eat after cleaning with oil. All this ham have mould but before it is sold they also clean it with oil or fat. Mostly the customer don't see it, but sometimes because of the humidity or if it is hot it can appear again, but it is not a problem for health (it is exactly the same as with the cheese.
Dry curing pork relies on developing specific moulds, and they need to be kept in a cool environment. If you live somewhere hot, of course put it in the fridge! How do you think people produce air-dried hams through summer or in warm environments?
Cured meat is easy to identify as having gone off as it will either smell bad, or start developing either green or black mould, in which case chuck it.
Lucky you. You've got gorgeous Spainish Jamon and I'm envious. Smell it, if it smells fine, cut the mould off and enjoy.
If you're referring to the dried ham Jamón , then I'd say no. As a general rule if any meat has gone far enough for anything out of the ordinary to grow on it, I throw it out. For every bit of nast' that you see, there are probably 10 million more that you don't.
Cheese, on the other hand, I cut moldy pieces off all the time.
I don't know about if it's safe or not, but what I can tell you (if indeed we are talking about dry-cured ham) that for it to grow mold you had to have handled it improperly.
Cured ham should never be refrigerated (most common cause for mold to grow on it), stored in plastic wrap, or anything that bumps up humidity or lowers a lot temperature.
If you live in a hot country, buy smaller amounts and store it in the coolest non refrigerated place you have in your house. Hot temperatures will make it dry faster, but it won't grow mold or otherwise get corrupted. If at all possible, hang it instead of placing it on a plate or shelf.
No. Toss it. Yes, i know, this hurts. But the thing is, molds are not entirely identifiable by visual means. And contamination of one part means the whole thing has spores on it, they just haven't grown enough to be visible. Some molds are highly toxic. As gorgeous as Spanish jamon can be, and especially if this is the luscious jamon Iberico, it really isn't worth the risk. Toss it and move on, Sorry.