How to cook jamon and dishes from it?

Hamon is a real delicacy, without exaggeration a gastronomic masterpiece, originally from Spain. The inhabitants of this country are proud of him, adore and worship. And with pleasure they treat such goodies to guests and tourists. Hamon is an appetizing hind pork leg. Have not tried this? Then we will be happy to tell you how to cook it.

A bit of history

Despite the availability of any kind of meat, jamon in Spain is one of the main meat products on the table of local residents. Its undoubted advantage is that it is the meat of the back that contains the least amount of cholesterol.

And this delicacy appeared more than 2 thousand years ago. There are two versions that the Spaniards willingly share. One and for them salting the meat was discovered by poor peasants, who tried to keep the food fresh for a long time. On the other - the Spanish learned the taste of salted meat when someone caught a sinking pig from the sea. He stayed so long in the salt water that his meat managed to soak with salt.

But be that as it may, this delicacy quickly entered the diet of the Spaniards, and became a frequent guest at the imperial tables.

Europe learned about this gastronomic masterpiece in the 18th century, and quickly picked up the love for it, which has not faded to this day.

Two types of Spanish products, Iberico and Pata Negra, for which meat is used from different breeds of pigs, are considered the most sophisticated and possessing the best taste. Animals for this fattening according to special diets.

The process of cooking a hamon is a real ritual that has been practically unchanged for several centuries. But is it possible to do this at home? Of course, to repeat everything in the same way as the professionals do it will turn out not quite, but it will completely please the loved ones with the original taste of meat.

What why?

The first thing you need to choose for cooking delicacy is meat. With the pork leg you need to cut off excess fat, and then follow the three steps:

  1. Salt the meat and leave it for 14 days in a well-ventilated cool room (ideal temperature is 0- + 5 degrees). During this time, it will leave all the excess moisture.
  2. After the time, the ham is washed and left in a warmer place (+ 20- + 25 degrees) for 3 days.
  3. The last stage is drying and ripening.For this you need a temperature of +10 degrees. In this state, the meat should be about a year.

Unfortunately, not everyone has the necessary conditions for such manipulations, unless you live in a private house and are willing to wait the whole 12 months.

That is why for fans of Spanish dried meat came up with the express method. The fastest can be cooked loin. But the ham is also suitable, only then the aging period will double.

So, take:

  • pork - 5 kg;
  • salt (preferably sea) - 10-12 kg.

Meat should be without fat. It should be plentifully sprinkled with salt, put in a deep container and leave for a week in a cool place. Do not forget to turn the piece so that the salt evenly falls on all its parts.

After the time, the semi-finished product must be rinsed well, and hung up for drying, wrapped in gauze. And then be patient, and wait for 2-3 weeks to get all the excess moisture out of the meat.

After the appetizer is ready, it is also important to serve it properly. Cutting here is very important. Slices should be as thin as possible, enlightened.

In Spain, people who are fluent in this technique are called Cortadors.They have a special board on which a pork ham is fixed, and a set of knives with sharp blades of different lengths.

Not a single snack

Definitely, in themselves thinly sliced ​​pieces of jamon are already a separate dish. It is believed that the best supplements to it are fruits and wine. From fruit, peaches and figs are suitable, and melon is generally considered a classic. Such an unusual combination is so tasty that everyone likes it, who agrees to cooking experiments. Also on a plate of meat you can put greens, olives and cheese.

But what else can you make from Spanish meat delicacy?

Garlic soup

Many can say that it is blasphemy to use such an exquisite and expensive product for the first dish. But the Spaniards often choose one of two options - either they cook the soup, make broth on the bone with the remnants of the pulp, or use the meat itself, but as an additional, not the main ingredient.

For soup you will need:

  • jamon - 3-4 pieces;
  • chicken liver - 100 g;
  • egg - 1 pc .;
  • garlic - 10 cloves;
  • chili pepper - 1 pc .;
  • chicken broth - 0.5 l;
  • long loaf - 1 piece;
  • thyme;
  • spice.

In order for garlic to retain its flavor and juiciness, it is better to crush, not chop. After frying on a small amount of olive oil, add chopped liver and jamon, and give a few more minutes to fry.

Put the loaf cut into small cubes, let it dry, pour the broth, put the chili and cook until ready. A few minutes before the end of cooking, beat the egg and gradually put it into the soup.

Add spices and thyme, serve.

Pear salad

Oddly enough, but the sweet taste of pear perfectly emphasizes the salty taste of meat. Therefore, we recommend to take note of this recipe. You will need:

  • leaf lettuce - 1 bunch;
  • pear - 1 pc .;
  • avocado - 1 pc .;
  • ham - 50 g;
  • garlic - 2 tooth .;
  • fresh basil.


  • olive oil;
  • honey;
  • mustard;
  • lemon juice;
  • spice.

Salad break into small pieces, the pear and avocado cut the skin and cut them into cubes, without forgetting to pour a little lemon juice, so they do not darken. Cut the garlic into thin slices and roll the jamone slices in the form of roses.

Mix all ingredients of the dressing, adjusting its sharpness at its discretion. Put all the ingredients of the salad on a flat dish, pour over the dressing and enjoy the excellent taste. How to serve such a salad? Definitely with wine.

Stuffed Chicken Drumsticks

This dish will seem quite unusual to many, because it combines two culinary traditions - ours, Russian, and Spanish. But this does not make it worse, rather the opposite.


  • chicken drumsticks - 4 pcs;
  • chicken liver - 100 g;
  • onions - 1 pc;
  • mushrooms - 100 g;
  • ham - 70 g;
  • spice.

First you need to prepare "envelopes". On the skin of each leg to make a cut, open it, and gently trim the inner meat with bone, leaving only a small piece of bone.

After that, prepare the filling. For her to put out the liver with onions and mushrooms, fill the legs, wrap each piece of jamon and bake for 20 minutes.

Eat this goodness with a vegetable salad.

Jamon is the food of a real gourmet.