8 replies to this topic

[haribos]

So I was able to get my hands on the bones of two bellota jamon iberico legs. But being an at home chef, i dont have a stock pot that big. Will chopping it into pieces affect the stock because of the marrow? Any suggestions on using these bones? Thanks!

[Kent Wang]

I did this very thing. I did chop the bones, and I'm not sure if it affected the flavor; my guess would be that it was minimal. But the stock was so rich it would've covered up anything.

Be sure to skim the fat that collects on top. It's very tasty but I find that you can't use it in large amounts because it has an odd astringent effect.

[budrichard]

"Any suggestions on using these bones? "

Garbage, that's where mine went.-Dick

[Shalmanese]

Why not roast the marrow, then make a stock from the roasted bones? Best of both worlds.

[helenjp]

spanish style pea soup? (With dried split peas, tomato and onion? We just had some for dinner, and I wish we'd had a spare ham bone or so to cook with it!

[Obese-Wan Kenobi]

You can make callos, fabada, lentejas You can even use the stock to stir into your paella. Sky's the limit. Just don't throw it in the garbage and waste it until you've fully rendered every bit of flavor from it. :)

[kgian]

Since I just finished eating my first jamon bellota leg, any recipe to make stock from the bones or the famous ham and pea soup?

Please explain thoroughly, I am kitchen illiterate :-))

[Franci]

I also used the bones in the past but I found the flavoring really strong.
Now we are going to have new bones soon. I could ask my butcher to saw them for me. Any suggestions on how to use them? Blanch them before adding to stock (or beans)? Or?
Also, I'm freezing the fat, it's inconceivable for me to waste it. In my mind I know how I would use prosciutto fat but I'd like to know if there are traditional ways to use the fat in Spanish cooking.

Thanks

[Paul Bacino]

I hope you have a bit of meat on the bone, cuz that makes a much better stock. IMHO

Bass