So, there are two whole on-the-hoof Proscuitto de Parmas...

[Jenise]

...in your fridge. All quite by accident, but they're yours-all-yours and there are only two of you. What in the heck do you do with all that delicious pork?

Besides throw a party. That's my situation, and I'm not even in the party mood so I haven't even taken the wrapper off one of them yet, lest once I do that I take advantage of the implied obligation to motor through them, something I'm embarrassed to admit I'm all too capable of doing. Charcuterie is not safe around me!

...in your fridge. All quite by accident, but they're yours-all-yours and there are only two of you. What in the heck do you do with all that delicious pork?

Besides throw a party. That's my situation, and I'm not even in the party mood so I haven't even taken the wrapper off one of them yet, lest once I do that I take advantage of the implied obligation to motor through them, something I'm embarrassed to admit I'm all too capable of doing. Charcuterie is not safe around me!

You take the first one, leave it wrapped, place it in a styrofoam container, and carefully and lovingly ship it out to me!!!!!!

Seriously, you're going to have a chance to get real creative with prosciutto. That's a rare opportunity.

I think you should take Mike's advice. It will take one heck of a huge party to use one let alone 2 whole hams. I personally am not a fan of using anything other than the fat to cook with. Somehow the taste when cooked is just unpleasant to me. The fat does go rancid [ this I know both because I've tried to polish off a whole ham once and couldn't do it before it turned and because I always pick up fat trimmings when I get some at the deli and these will get rancid even in the freezer].
For some reason this does not seem to happen in those joints you see with dozens of hanging hams but in my custody, it's a guarantee.
Wow, what a windfall though !!

Wow, Jenise, what good fortune! I suppose you're going to learn all there is to know about saltimbocca now.

I think you should take Mike's advice.

YES!!!!!

Invite me over when the shipment arrives. I'll help you with it.

[Jenise]

Wow, Jenise, what good fortune! I suppose you're going to learn all there is to know about saltimbocca now.

I know enough about it to know that it doesn't use up nearly enough proscuitto! However, ahem, it would be an excellent place to start.

Christina--I'm with you. Recooked it tastes funny to me, and I'm not a fan, though it's lovely broiled and layered on a salad.

whilst it may seem almost sacriligeous maybe slice the lot when unwrapped and freeze in manageable batches.
I make my own proscuitto from time to time and it does freeze quite well. This would give you a time spread for using it.
Whatever you do enjoy and report back all those delicious dishes I am sure will come out of your kitchen.

There must be a thousand recipes using Prosciutto as an ingredient, including some soups. I expect the ham sliced farily thin and not so fatty would keep pretty well. Oh! and someone has already beat me to the ship it to me idea...so I won't. send me a round trip airline ticket, and I will come get it.

On-the-hoof? When I first saw this, I thought someone might have given you a couple pigs! Maybe it should be hoof-on?

[Jenise]

There must be a thousand recipes using Prosciutto as an ingredient, including some soups. I expect the ham sliced farily thin and not so fatty would keep pretty well. Oh! and someone has already beat me to the ship it to me idea...so I won't. send me a round trip airline ticket, and I will come get it.

I wouldn't pre-slice it. Freezing would likely fuse the slices. Better to cut off hunks and freeze those. Thank goodness for Food Savers!

About that ticket...don't wait up tonight.

Mike,
Has Jenise shipped it yet? Please let me know when it arrives, so I can assist you in any way.
-Shaji