Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

What to do with Jamón Ibérico?

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

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.

Link to comment
Share on other sites
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.

  • Like 4

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

Link to comment
Share on other sites
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.

  • Like 2
Link to comment
Share on other sites
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!

  • Haha 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites
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! 

  • Like 2
  • Haha 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
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.

  • Haha 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites
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)
  • Like 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites
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)
  • Like 1

eGullet member #80.

Link to comment
Share on other sites
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.

  • Like 2

Janet A. Zimmerman, aka "JAZ"
Manager
jzimmerman@eGullet.org
eG Ethics signatory
Author, The Healthy Pressure Cooker Cookbook,  Instant Pot Obsession, and The Ultimate Instant Pot Cookbook for Two

Link to comment
Share on other sites
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

 

  • Like 3
  • Haha 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites
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

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...