3 Exquisite Spanish Ham Recipes for Food Lovers

There are two primary types of Spanish ham: Jamon Serrano and Jamón Ibérico. Jamón Serrano is made from white pigs, while the more premium Iberico Ham comes from the black Iberian pig, often fed on acorns, which gives the ham its distinct nutty flavor. Spanish ham, or jamón, is one of the most celebrated and iconic delicacies in Spain, known for its deep, rich flavor and melt-in-your-mouth texture.

In this post, we will explore three mouthwatering recipes that highlight the versatility and complexity of Spanish ham. Whether you’re hosting a dinner party or looking to impress your family with a gourmet meal, these recipes are sure to elevate your culinary game.

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1. Jamón-Wrapped Asparagus with Manchego Cheese

Ingredients:

• 12 fresh asparagus spears
• 6 slices of Jamón Serrano (or Jamón Ibérico for a richer taste)
• 100g (3.5 oz) Manchego cheese, thinly sliced
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste
• Lemon zest, for garnish (optional)

Equipment:

• Baking sheet
• Parchment paper
• Sharp knife
• Vegetable peeler (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Prepare the Asparagus: Wash the asparagus spears thoroughly and trim the tough ends (approximately 1-2 inches). If the spears are particularly thick, you can use a vegetable peeler to lightly peel the lower half for a more tender bite.
3. Assemble the Wraps: Lay out a slice of jamón on a flat surface. Place a few thin slices of Manchego cheese at one end of the ham, and then place an asparagus spear on top. Roll the jamón around the asparagus and cheese tightly.
4. Season and Bake: Arrange the wrapped asparagus spears on the prepared baking sheet. Drizzle with olive oil and sprinkle with freshly ground black pepper. Bake in the preheated oven for 10-12 minutes or until the jamón is crispy and the cheese is melted.
5. Serve: Transfer the asparagus spears to a serving platter. For a zesty finish, garnish with lemon zest. Serve immediately while the ham is still crisp and the cheese warm.

Tidbit: For an extra layer of flavor, try drizzling a bit of balsamic reduction over the top before serving. This adds a sweet-tangy contrast to the savory jamón and creamy Manchego.

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2. Jamón Ibérico Croquettes

Ingredients:

• 200g (7 oz) Jamón Ibérico, finely chopped
• 50g (1.75 oz) unsalted butter
• 50g (1.75 oz) all-purpose flour
• 500ml (17 fl oz) whole milk, warmed
• 1 small onion, finely chopped
• 2 eggs
• 100g (3.5 oz) breadcrumbs
• Olive oil for frying
• Salt and pepper, to taste
• Nutmeg, a pinch

Equipment:

• Medium saucepan
• Wooden spoon
• Shallow bowls
• Frying pan
• Paper towels

Instructions:

1. Prepare the Béchamel Base: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. Stir in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
2. Incorporate the Milk: Gradually pour in the warm milk, whisking continuously to avoid lumps. Cook for another 5-7 minutes, or until the mixture thickens to a creamy béchamel sauce. Season with salt, pepper, and a pinch of nutmeg.
3. Add the Jamón: Remove the saucepan from heat and stir in the finely chopped jamón. Ensure the jamón is evenly distributed throughout the béchamel mixture.
4. Chill the Mixture: Transfer the mixture to a shallow dish and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to shape.
5. Form the Croquettes: Shape the chilled mixture into small cylindrical or oval croquettes. Beat the eggs in a shallow bowl, and place the breadcrumbs in another. Dip each croquette into the egg, allowing any excess to drip off, then coat thoroughly in breadcrumbs.
6. Fry to Perfection: Heat olive oil in a frying pan to 180°C (350°F). Fry the croquettes in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes, turning occasionally, until golden brown all over. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve: Serve the croquettes hot as a delicious appetizer or tapas dish, perhaps with a side of aioli or a glass of crisp white wine.

Tidbit: For an extra kick, you can add a touch of Spanish paprika to the béchamel mixture or mix the breadcrumbs with some grated Parmesan for an extra crispy finish.

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3. Melon and Jamón Ibérico Salad with Mint Vinaigrette

Ingredients:

• 1 small ripe cantaloupe melon, chilled
• 100g (3.5 oz) Jamón Ibérico, thinly sliced
• 100g (3.5 oz) arugula or mixed greens
• 1 tablespoon fresh mint leaves, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 teaspoon honey
• Salt and freshly ground black pepper, to taste

Equipment:

• Melon baller or sharp knife
• Mixing bowl
• Whisk
• Large serving platter

Instructions:

1. Prepare the Melon: Cut the melon in half and remove the seeds. Use a melon baller to scoop out round melon balls, or alternatively, cut the melon into bite-sized cubes.
2. Make the Vinaigrette: In a small mixing bowl, whisk together the extra virgin olive oil, white balsamic vinegar, honey, chopped mint, salt, and pepper. Taste and adjust seasoning if needed.
3. Assemble the Salad: On a large serving platter, spread the arugula or mixed greens. Scatter the melon balls or cubes over the greens. Drape the slices of jamón over the top, folding them elegantly.
4. Dress the Salad: Drizzle the mint vinaigrette over the salad just before serving.
5. Serve: Serve the salad immediately as a refreshing starter or light lunch. The sweetness of the melon, the salty richness of the jamón, and the zing of the mint vinaigrette create a perfect balance of flavors.

Tidbit: For a more indulgent version, add some thinly sliced avocado or a sprinkling of toasted pine nuts. Pair this salad with a chilled glass of rosé wine for a perfect summer dish.

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Final Thoughts: Spanish ham is not just a meat; it’s a symbol of Spain’s rich culinary heritage. Whether you’re enjoying it wrapped around fresh asparagus, incorporated into crispy croquettes, or paired with sweet melon in a refreshing salad, the unique flavor of jamón brings an authentic taste of Spain to your table.

These recipes are designed to be both approachable for beginners and inspiring for more experienced cooks. Don’t be afraid to experiment with flavors and presentation—cooking is an art, and your creativity is the secret ingredient.

Buen provecho! 🇪🇸