All about ham
All about ham
In order to enjoy Iberico ham to its maximum capacity and enjoy all its refined flavor. It is necessary to know everything related to its care, handling, type of cut, but also know how to differentiate the various types of hams, their degrees of quality and other very important aspects of our prestigious gourmet product.
Contents
- 1 Types of Iberico Ham
- 2 How to Consume Iberico Ham
- 3 How to Cut Iberico Ham | Carve Iberico Ham
- 4 How to Preserve and Store Iberico Ham
- 5 Pairing of Iberico Ham
- 6 Quality Laws for Iberico Ham | The New Law 2014
- 7 The Dehesa | The Meadow
- 8 DOP Protected Source of Origin of Iberico Ham
- 9 Nutritional Properties of Acorn-fed Iberico Ham
- 10 Recipes with Spanish Ham
- 11 Differences Between Iberico Ham and Serrano Ham
- 12 Differences Between Shoulder and Iberico ham
- 13 Differences Between Iberico Ham and Iberico Shoulder
- 14 Iberico Ham and its Competitors Around the World
- 15 Nutritional Properties of Iberico Ham
- 16 Protected Denominations of Origin of Iberico Ham
- 17 Production Areas of Spanish Ham and Iberico Ham
- 18 Spanish Ham - Machine cut or Hand cut
- 19 Museums of Iberico Ham Worldwide
- 20 Inside Secrets of Iberico Ham Tasting
- 21 Tourist Trails for Iberico Ham Aficionados
- 22 Acorn-fed Iberico ham and the ideal pairing
- 23 The Production Process of Iberico Sausages
- 24 History of Iberico Sausages
- 25 VAT and Spanish Ham: Frequently Asked Questions
- 26 Spanish Ham in Great Spanish Literature
- 27 Curiosities of Iberico ham
- 28 How to Store Your Serrano Ham
- 29 Regulations and the Quality of Serrano Ham
- 30 Preparation of Serrano Ham
- 31 Denomination of Origin of Serrano Ham
- 32 Nutritional Properties of Serrano Ham
- 33 Recipes With Serrano Ham
- 34 Types of Serrano Ham
- 35 Pairing of Serrano Ham
- 36 How to Consume Serrano Ham
- 37 How to Cut Serrano Ham | Carve Serrano Ham
- 38 All the Secrets of Pata Negra Ham Tasting
- 39 Choosing a Good Ham Holder
- 40 What is the best para negra ham?
- 41 Is the term pata negra correct?
- 42 Pata Negra Ham and Pasture
- 43 The secrets of pairing pata negra ham
- 44 How can you know which ham to buy?
- 45 Why is good ham so expensive?
- 46 How to buy ham from online stores
- 47 Myths and Truths, Benefits and Prejudices of Ham
- 48 Is Iberian ham fattening?
- 49 What to do with the ham bone?
- 50 Why do we usually hang ham?
- 51 Ham and Pregnancy: Can Iberian ham be included in pregnant women's diets?
- 52 The Role of Ham in a Child's Growth and Develeopment
- 53 Tips for Preserving Ham
- 54 What is ham shaping and why is it done?
- 55 New Technologies and Ham - MRI in Ham Tasting - Spectral Images
- 56 The Iberian Pig Begins to Migrate
- 57 Cured Sausages: Origin, Composition and Classification
- 58 Production of Hams and Pork Shoulder Hams
- 59 Iberian Ham Tasting Guide
- 60 Quality: Differential Elements Between Ham and Iberico Cured Meats
- 61 The Map of Ham in Spain
- 62 Properties of the Fat in Iberian Ham
- 63 How to Transport Iberian Ham and Other Foods on International Flights
- 64 Prevalence of Pathogens and Benefits of Organic Acids in Pig Production
What to do with the ham bone?
As we all know, Iberian ham is a food that's been classified as the star of Spanish cuisine. However, many ignore the fact that even after it's finished, we can continue to enjoy its delicious flavour, getting the most out of it and enjoying different culinary options. We can achieve all of this with just one thing that's left over after we've finished the ham: its bone, which we shouldn't throw away if we want to spice up our cooking and the dishes we prepare.
Here we're going to be sharing different ideas that you can use to take advantage of the ham's bone, the last remaining part of the investment we made when buying it. These are delicious recipes that'll leave a good taste in your mouth and will use up every last bit of our ham, no matter what type it is: black-skinned, Iberian, Serrano, etc.
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When we've got the ham bone in pieces, we can either use it immediately to prepare a dish, or we can store it in the freezer to use it at a later date. We must keep in mind that if we are going to freeze the bone, we should cover it with film paper or in a vacuum freezer bag to prevent it from drying out.
Now let's get to the point - here are a few different recipes that can be prepared using the bone.
Ingredients:
Ingredients:
Preparation:
Ingredients:
Preparation:
Here we're going to be sharing different ideas that you can use to take advantage of the ham's bone, the last remaining part of the investment we made when buying it. These are delicious recipes that'll leave a good taste in your mouth and will use up every last bit of our ham, no matter what type it is: black-skinned, Iberian, Serrano, etc.
![](/img/content/images/Arti%CC%81culo%2049.png)
First things first, how do we handle the ham bone?
We recommend cutting the bone into small pieces or slices, making sure that there are no sharp edges. The tools we primarily need are a good table and a powerful saw; otherwise, we can take it to our trusted butcher so that they can do us the favour of cutting it for us, as they'll have the right tools for this procedure.When we've got the ham bone in pieces, we can either use it immediately to prepare a dish, or we can store it in the freezer to use it at a later date. We must keep in mind that if we are going to freeze the bone, we should cover it with film paper or in a vacuum freezer bag to prevent it from drying out.
Now let's get to the point - here are a few different recipes that can be prepared using the bone.
Concentrated ham broth
This is one of the main uses for the ham bone. It is a delicious broth with a slight taste of ham. In addition, it doesn't take a lot of work and can even be prepared by those who are unexperienced in the kitchen.Ingredients:
- 3 ham bones, preferably Iberian ham.
- 2.5 litres of water.
- Bleach the bones: we'll leave the pieces of bone soaking in hot water until it boils; we'll notice how it begins to release impurities that can harm and damage the flavour. We should repeat this process 2 to 3 times.
- Cook the bones: we proceed to cook the pieces of bone for about two hours. To do so, we add 2.5 litres of water to the pot and remove the fat that is gradually released from the pieces of bone.
- Strain the broth: we then have to strain the broth to make sure we filter all possible impurities that may be left over. Now we can consume it directly or store it in the freezer for later consumption, or use it to prepare other dishes.
Ham croquettes
To prepare this delicious dish, we will need to use the broth that we learned how to cook previously.Ingredients:
- 450 ml of ham broth.
- 200 g of Iberian ham..
- 1 chopped onion.
- 150 g of butter.
- 150 g of flour
- 600 ml of milk.
- 20 g of nutmeg.
- Flour, eggs and bread crumbs.
- Oil for frying.
Preparation:
- Sauté: first sauté the onion and ham in a little butter, adding the flour later on to then continue softening the ingredients for a little longer. Then we add the ham broth and the milk until they are integrated, while we continue to heat it up until it begins to form a dough.
- Cook the dough: we proceed to cook the dough for about 10 minutes on a medium-low heat while stirring. Halfway through the process, we add a pinch of nutmeg or any other seasoning of our liking.
- Let the dough rest: once we have finished, we pour the mixture into a container and cover it with film paper and keep it in the fridge until the next day.
- Shape the croquettes: now that the mixture has been able to rest in the fridge, it is time to shape the croquettes. We prepare elongated strips of the desired thickness on a surface with flour, then cut them and coat them with a mixture of egg and bread crumbs.
- Fry the croquettes: all that's left to do is fry the croquettes. To do so, we will use enough oil to cover them entirely. We must make sure the oil is very hot, otherwise they may break and won't achieve the desired appearance.
Ham and vegetable soup
In this recipe, we will also take advantage of the same bones we used to make the broth.Ingredients:
- 3 ham bones, preferably Iberian.
- 2.5 litres of water.
- 2 - 3 large potatoes.
- 3 - 4 carrots.
- 1 - 2 chives.
- Salt.
- Pasta and hard-boiled egg.
Preparation:
- Boil the water, bones and vegetables: the first thing to do is put water, bones and vegetables in a pot until they boil. Then we lower the heat and let it cook for about an hour; we will remove the foam and the fat that is released.
- Straight the broth: strain the broth and add salt to taste.
- Make the soup: now we just have to add the noodles or any other type of pasta of our choice, accompanying it with a hard-boiled egg and cooking it for a few minutes.