Jamon

[RATTY]

After 8 years living in Southern Andalucia we have finally taken the BOLD step (for us) in buying a Jamon!

Problem is we have little idea in how to ATTACK it!!
Other than the stand, which we have, we have no idea of how to look after it, if it require looking after or anything else really.

Has anyone any idea where we may be able to find some info on dealing with the BEAST!

Rgds

[peteroldracer]

http://www.youtube.com/watch?v=6C4qvSNSj9k
Our neighbour simply covers the meat with a muslin cloth/tea towel, and keeps it in a cool room.

[Pelican Soup]

This may be helpful

http://www.youtube.com/watch?v=qaBT8bLggmk

I like to rub olive oil on the cut surfaces once I've finished and either use the cut off fat or some cling film to seal the Jamon between visits

Pelican Soup

[chrissiehope]

We thought we'd take the plunge this year, but as we didn't have a stand, we decided to cut all the meat off in one go.

BIG MISTAKE

There was one bag with 'slices' in, and an ice cream tub with 'chunks' in. Even tho we refrigerated them, they both went mouldy

In future, I think we'll just buy packets of the stuff..... as it turned out to be a very expensive plunge

[Mike.M]

Cover with tea-towel / muslin cloth in a cool room.

Another tip is to smear the cut surface with olive oil to create a barrier.

[rafiki]

...and get yourself a good quality jamon knife.

[Devils Advocate]

Hiya Ratty, if you're well in with any spanish bar owners or indeed any Spanish blokes at all they all seem to be able to slice Serano with aplomb. I learned off a local Spanish bloke and it is an art (which I haven't quite mastered yet ). The thinner the slice the better, and you need to know what bits to save for cubing for the stews, I get that bit mixed up still. My only tips are on the equipment you use, it'd be too much typing to describe the sequence of the carving.......however.....

A proper stand, and not one of the cheap ones from the bazaars. A proper serano knife, only problem is they are expensive as all good knives are. As well as doing the job properly the proper razor sharp knife is far safer than a blunt,make do one. Also a chain mail glove for SWMBO is something I'd buy if she decided she wanted a go........she cuts herself buttering toast

Enjoy it

The guys are correct above too, it's usually covered by a dirty tea towell when not in use

[gus]

And when the ants find it...................just wipe them off with the tea towel, just like the locals

[El Cid]

When you initially prepare the ham for slicing you remove a large amount of fat, especially with a shoulder rather than a ham. You can use a slab of that fat to cover the cut surface.

Sid

[alexander1]

And when the ants find it...................just wipe them off with the tea towel, just like the locals

OMG! OMG! OMG!

[RATTY]

Many thanks to All who contributed replies

[rafiki]

And when the ants find it...................just wipe them off with the tea towel, just like the locals

OMG! OMG! OMG!

or:
hOrMiGa! hOrMiGa! hOrMiGa!

[chrissiehope]

Oh, very good

[Mike.M]

As Dev Adv said ...... learn which bits to save as cubes for stews.

Please, please take the bone and simmer it to make a stock, along with the usual stock additives ... e.g. onion, carrot, celery, bay etc.

Take this stock, along with small cubes of jamon and bring to a simmer. Add good old garden peas, cook for minutes only and you will have the BEST Ham and Pea broth, you have ever tasted.

Enjoy ....

[Enrique]

Hi Mike.M,
Could add the cubes to Fabada Asturiana stew...........currently my signature dish.......

http://en.wikipedia.org/wiki/Fabada_asturiana

[chrissiehope]

...Please, please take the bone and simmer it to make a stock, along with the usual stock additives ... e.g. onion, carrot, celery, bay etc. ....

You'd need a very large pan......

[Mike.M]

I do have a large pan but before I was thus enriched, I used a Butchers Saw but a hacksaw will do more or less the same job.

BTW don't add salt to the stock as you'll probably find it's salty enough.

[Mike.M]

Hi Enrique .... I can see you like a great 'comfort food' dish in the winter. It is a classic and the belly pork's important, more so than the black pudding and chorizo, to give a nice unctuous broth.

How anyone can eat this in the summer is beyond me, as it is very hearty and filling. All the restaurants serve it through the summer as spanish tourist's associate the dish with Asturias and therefore there is a demand for it in the summer.

Regards,

Mike