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What to do with Jamón Ibérico?

liuzhou

By liuzhou
in Cooking

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liuzhou

liuzhou

Posted
Posted

I have again bought some expensive Jamón Ibérico imported to China from Ibericaland. Normally I just eat it as is. Any other suggestions?

 

Iberico.thumb.jpg.374275f5634191b8f980e6011db8b70b.jpg

 

 

 

...your dancing child with his Chinese suit.

 

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AlaMoi

AlaMoi

Posted
Posted

yes - I suggest a simple mince of tomato & capers, S&P - this is how Joel Robuchon preps it:

really good stuff . . .

IMG_0338.thumb.JPG.b3b06e901df320616a9b1b7a6d2bab9e.JPG

 

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Tropicalsenior

Tropicalsenior

Posted
Posted

My favorite way to eat this ham is on a sandwich with brie (which of course you would have to import from Brieland) on a really good baguette. Maybe you could use some of that good French bread that you showed the other day.

Then again, on a more practical note, it's wonderful wrapped around a slice of cantaloupe.

Alex

Alex

Posted
Posted
4 hours ago, Tropicalsenior said:

My favorite way to eat this ham is on a sandwich with brie (which of course you would have to import from Brieland) on a really good baguette.

 

Yes. Or with Manchego and fig jam.

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KennethT

KennethT

Posted
Posted

Personally, with it being such a rarity while not living there, I just like to put a slice in my mouth and let it kind of melt and roll around for a while.  Everything is great when you've got a lot of it, but when you can count the slices on two hands, I like to make it last.  I've been in your position before - I like to have maybe 3 slices per day so the pack will last about a week if I'm lucky.

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
8 minutes ago, KennethT said:

Personally, with it being such a rarity while not living there, I just like to put a slice in my mouth and let it kind of melt and roll around for a while.  Everything is great when you've got a lot of it, but when you can count the slices on two hands, I like to make it last.  I've been in your position before - I like to have maybe 3 slices per day so the pack will last about a week if I'm lucky.

 

You have a lot more self-discipine than me. When I open the the packet it's pretty much all over!

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
42 minutes ago, Elkyfr said:

Slice of bread, spread fresh tomato on top, olive oil and jam on top.

 

Jam?

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Tropicalsenior

Tropicalsenior

Posted
Posted

 

33 minutes ago, heidih said:

Jamon I would think

No, for some unknown reason, some people like jam on ham.

Putting jamon on him would be a bit redundant.

Anna N

Anna N

Posted
Posted
11 hours ago, liuzhou said:

Normally I just eat it as is. Any other suggestions?

Plenty of other suggestions but none quite so good! 

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Anna Nielsen aka "Anna N"

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
6 hours ago, Tropicalsenior said:

on a sandwich with brie (which of course you would have to import from Brieland)

 

Brieland's finest is easy for me to source. Good French bread is a distant dream.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

KennethT

KennethT

Posted
Posted
10 minutes ago, liuzhou said:

 

Brieland's finest is easy for me to source. Good French bread is a distant dream.

What about good Spanish bread?  That's even harder to get!

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
17 hours ago, KennethT said:

What about good Spanish bread?  That's even harder to get!

 

Bread of any sort is hard to source here. I used to make my own but recently I haven't been able to for health reasons. Anyway I don't think an Ibérico sandwich is what I was looking for.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Tropicalsenior

Tropicalsenior

Posted
Posted

@liuzhou

The more I think about it, the more I like your idea. Eat it right out of hand with the flavor undiluted by anything else. And the sooner the better before it has a chance of getting rancid.

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kayb

kayb

Posted
Posted

Wrap it around asparagus spears and broil for a minute or two. Hollandaise to dip in is purely optional.

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Don't ask. Eat it.

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted (edited)

We just eat it straight.    Thin sliced, small forkfuls.    Savor its special flavor nuances.    Small glass of sherry or alberino.

 

Wonderful suggestions upthread for less exalted jambons

Edited by Margaret Pilgrim (log)
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JAZ

JAZ

Posted
Posted

We got a pound of sliced Iberico and a pound of manchego for Christmas, and one thing we made was croquettes, based on this recipe: Martha Stewart croquettes. Probably wouldn't have made them if we only had a bit of it, but the croquettes were excellent. We served them with a dipping sauce made with piquillo peppers and smoked paprika.

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

I have no wish to seem ungrateful. Thank you everyone for your suggestions but in the meantime I went back to my instincts and greed so just ate the lot straight out of the pack.

 

I will get some more and experiment further based on all these tips and suggestions.

 

iberico.thumb.jpg.a3b4b5bb551c1dbe19657c8b58690cee.jpg

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Overly enabled by this topic, tonight I purchased some jamon from Spain.  Considering the source was Shoprite, the quality might not be the highest, however the regrettably few slices sure looked attractive in their package. 

 

Dinner is planned to be a hoagie.

 

  • Like 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

The problem was getting the jamon fatty bits out of my teeth.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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