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KennethT

serving Iberico ham

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I was thinking about serving a little Iberico ham for a friend's birthday coming up in a few days... what's the best way to serve it?

I know that Robuchon does it on grilled bread with a fine dice of tomato and microbasil... but I don't think that that's traditional...

Is it more traditional to grill the bread slices, then rub a tomato over the surface?

Any other ideas?

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Serve it on its own. By itself. Solo.

You may have some accompaniments, if you wish :biggrin:

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Serve it on its own.  By itself.  Solo.

You may have some accompaniments, if you wish :biggrin:

Totally agree. Why mess with a great taste.

You can if you wish serve some picados with the ham. Really good olives for instance.

Little shrimp fried in olive oil & garlic. Cherry tomatoes cut in half & drizzled with sherry vinegar & salt.

These come to mind as things I've been served in Spain with the ham.

Lucky friend.

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Keep it simple.

Great bread (toasted if you like) always works

Perhaps on the side some cornichons (In vinegar rather than brine), good tomatoes etc. For me things more acidic than salty work as it cuts through the fat - but the fat taste is so good it's the sides are there for a change to refresh the palate.

Or go retro and serve with slices of Mellon - again on the side.

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I love it on its own. I want to taste the wonderful flavor. I think if I have to have something with it, just some good quality bread will do.

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A selection of palate enhancers is in order. A good crusty bread, a good aged Manchego, marintated roasted red peppers, some Goya canned seafood items(very reasonable). a good Spanish Rioja, and a Cava will go well with your Iberico.

When our Pata Negra arrived last year, I served all the above and more and everyone said it was the best party they had ever been to.-Dick

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Trust me, I forgot the cheese, doh.

And the alcohol, "Bang head on wall"

It will be the ham next !


Edited by ermintrude (log)

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One of the best ways to eat the ham or "jamon" is to grill some bread, rub some garlic and some tomato and sprinkle with olive oil. Serve the ham over the grilled bread. Fantastic and traditional

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I bought some of this and plan on serving it Thursday night.  Most of the suggestions on this thread and what I have read elsewhere include bread, which I don't want to serve as I will be serving other stuff and the bread would be overkill in the amount of food served.  Someone else suggested tomatoes.  The only worthwhile tomatoes worth getting right now are Kumatos, both regular and cherry size.  How does one serve this ham with tomatoes?  Also, would cantelope work with this, assuming I can find it.  Any other suggestions?  A cracker of some sort?  Wrapped around some cheese?  I've never had this so hard no idea what it's like.  Any suggestions are welcome.

20190101_151805.jpg

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The traditional way to serve this is with "pan con tomate" - which is a Spanish bread slightly toasted, then rubbed with a cut clove of garlic, and then rubbed with a cut tomato.  The bread should be tender but crisp on the outside - I've never really found an equivalent in the US - but some kind of baguette with relatively tender crust would do.  Personally, I find that the jamon iberico de bellota is best enjoyed by itself at room temp.  Put a slice in your mouth and let it kind of melt while it rolls around...

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1 hour ago, ElsieD said:

  Any suggestions are welcome.

 In my opinion it needs nothing except perhaps a genuflexion. 🙂

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2 minutes ago, KennethT said:

Put a slice in your mouth and let it kind of melt while it rolls around...

Ha ha.  I think we were both thinking the same thing at the same time!

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Maybe serve it with some cheese and melon on the side and let people decide for themesleves? I’d probably eat it on its own too. 

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Olives, somewhere on the table. Manchego. Melon if you can get it that tastes decent this time of year. Bosc pears work well.

 

We had it with pickled elderberries at the Catbird Seat. That was astounding.

 

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A cold beer and lots of paper napkins for greasy fingers, face, hair, furniture, etc.

 

Also, let it get to room temperature before you try and remove any slices from the pack.  Straight from the fridge, it's a solid block.

 

IMO, pan con tomate isn't enhanced by the ham, so keep it for breakfast the next morning.

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I'd only serve it with lomo, salchichón, and chorizo; all Iberico of course.

 

Like this, at Gandarias in San Sebastian last month...

 

IMG_4871.thumb.JPG.4c713b9c76b9516c73ce7bc07fee5102.JPG

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5 minutes ago, weinoo said:

I'd only serve it with lomo, salchichón, and chorizo; all Iberico of course.

 

Like this, at Gandarias in San Sebastian last month...

 

IMG_4871.thumb.JPG.4c713b9c76b9516c73ce7bc07fee5102.JPG

Holy crap is that drool worthy.... I love how it glistens!

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Not even touched up by me - but I sure ate a lot of that platter! Thank god we also ate a lot of fish.

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47 minutes ago, weinoo said:

Not even touched up by me - but I sure ate a lot of that platter! Thank god we also ate a lot of fish.

In theory, the de bellota is "healthy" for you - they claim that the fat is very high in Omega-3 fatty acids - so much that they say it is equivalent to eating salmon!  Or at least that's what I keep telling myself...

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If only salmon tasted like this stuff. 

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A thing I have discovered of late that's good with charcuterie and cheese is preserved walnuts. I think I may on my way to becoming addicted.

 

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I ended up taking it out of the fridge well ahead of time and then rolling each slice up.  That's how it was served.  Pretty tasty stuff, I thought there was some sweetness to it.

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