So I just got my foot in the kitchen at a wonderful venue here in CT, at the ripe old age of 37, better late than never And I had a question about paper thin sliced prosciutto ham. It's very thin so it dries out really fast. The kitchen I started in just has saran wrap over the plate of the thin slices to keep them from drying out. When we were making sandwiches it was unwrap, take a slice, wrap the plate back up. Over and over. It seems really annoying to have to keep the ham covered when making sandwiches. I was wondering if there was anyway to keep those thin slices from drying out other than wrapping them? Like a solution you could spray that wont impart any flavor or something. Any ideas?