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What to do with Jamón Ibérico?

liuzhou

By liuzhou
in Cooking

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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.

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Alex

Alex

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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

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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

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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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Anna N

Anna N

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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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liuzhou

liuzhou

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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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Margaret Pilgrim

Margaret Pilgrim

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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

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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

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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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JoNorvelleWalker

JoNorvelleWalker

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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.

 

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