[ladyK]

We have two hams air-drying since the end of September.

I am fully aware that they should hang there for at least 12 months. But...
We have a rare family get -together coming up next week and I'm considering getting one of the hams down to try with everyone. By then it would have been drying for almost 7 months.

It's very tempting to try it while everyone is around as we are spread all over the world and it doesn't happen often (and I am wondering how long it will take just the two of us to get through 2 hams anyway.)
We would still have the other one hanging for the full 12 months or longer t compare the taste.

Anybody know if it would be enjoyable at that young age, or would it be a total waste?
What would you do?

[pharnorth]

Ha ha I see what you mean.  Well since you ask- as you have two I would be tempted to take a slice and see as you should be able to re wrap it without damage if you don't think it is up to it.

[farmershort]

I've done the same thing before... 2 hams - 1 at 7-9 months, and 1 at 12 months.

the younger hams are fine, and are bloomin tasty, but nothing like the depth of the older hams. Also, be prepared that when you cut into it, it's going to look/feel a lot more like raw meat than it does, say, some prime jamon iberico. It's fine to eat, but if you're expecting it to have that dense dry texture, you'll be surprised!

[ladyK]

Thanks for sharing your experiences - I shall give it a try then!