Main parts of a Jamón

Jamón anatomy

Perfect jamón slice

The prefect slice will have the width of the piece of Jamón and will not be longer than 5 cm. 

It will be very thin, almost transparent, so that it melts in the mouth. Once cut to place the slices on a plate but in a single layer, slightly overlapping.

Asparagus Wrapped in Jamón Serrano (Espárragos Envueltos en Jamón Serrano)

1 bunch fresh asparagus spears
12 long, thin slices of jamón serrano
Juice of 1 lemon
extra virgin olive oil
1 rosemary stem
black ground pepper









Dip the fresh asparagus in hot water and boil for 2 minutes. Drain well.

Mix the lemon, olive oil and finely chopped rosemary stem. With a brush spread the mixture on the asparagus.

Wrap sliced of serrano ham around a 1 - 2 asparagus, depending on the size. You can use an stick to close it well. 

Cook in a flat pan or BBQ. cool. Season with black pepper to taste.

Coles de Bruselas con Jamón (Brussels Sprouts with Serrano Ham)

600 gr brussels sprouts
4 slices of Serrano Ham or Bacon
1/4 cup olive oil
1 Tbs. syrupy balsamic vinegar 
salt
black ground pepper


Preheat the oven to 200°C. 

Place the brussels sprouts on a baking sheet. Cut the Serrano Ham into dice and add to the pan. Add the olive oil, salt and black ground pepper. Mix all, and spread out the mixture in a single layer.

Roast in the ove until they’re tender and nicely browned. It should be cooked in 20 - 30 minutes. Toss while are in the oven, at least once. 

Pollo al chilindrón (Chilindrón chicken)

4 chicken legs and 4 thighs 

4 cups diced onions
1 cup diced green peppers
1 cup diced red peppers
2 tablespoons minced garlic
1 cup dry white wine
1 cup of Serrano ham or bacon
½ teaspoon sweet paprika
1 fresh rosemary sprig
1 bay leaf
2 cups plain  tomato sauce
2 cups of water
Olive oil & Salt 

Heat 1 tablespoon of the olive oil in pot over medium heat. Season the chicken pieces with salt and brown them on all sides. When ready set aside in a plate.

Sopa de Melón (Melon Soup)

1 melon
100 ml of cooking cream
salt
Serrano ham or bacon
50 ml olive oil
mint leaves






Cut the melon into wedges. Remove the skin and seeds, and chop it. Grind the melon in a blender and strain to obtain a creamy juice. Mix the cooking cream with the grind melon and add salt to taste. Leave to cool in the fridge. 

Habas ibéricas (Iberian broad beans)

200 gr. peas (peeled)
200 gr. broad beans (peeled)
2 - 3 spring onions
2 eggs
2 slices of bacon or Serrano Ham
extra virgin olive oil
salt and parsley
cayenne





Cook the peas in a pot of salted water for 8 minutes. Drain and keep the peas and broth. 
Cook the broad beans in another pot with water and a pinch of salt for 8-10 minutes. Drain and keep the beans.

Salmorejo (Creamy Cold Tomato Soup)

2 eggs

2 oz Serrano ham (substitute prosciutto)

1 (8 oz) baguette, stale

1 large clove garlic

2 lbs (1 kg) ripe tomatoes

8 oz (250 ml) extra virgin olive oil

2 oz (60 ml) red wine vinegar

salt to taste

Hard boil the eggs. Place in ice cold water to cool. Refrigerate until ready to serve.

Cut off hard crust from baguette, then cut into slices approximately 1/2-inch thick. Pour about a 1/4-inch water into a large glass baking dish. Add bread slices and allow bread to soak for 30 minutes. Squeeze excess water out of slices and place in a blender or food processor.