Dried, thinly sliced ​​pork, which was previously salted, is jamon. He is considered a Spanish delicacy. But it is not necessary to go to Spain to try the famous dish. We offer the best recipes for jamon at home.

Classic ham ham

It's time to surprise guests with an interesting and unusual dish - pork jamon.

Ingredients:

  • pork ham - 4 kg;
  • sea ​​salt - 12 kg.

Cooking:

  1. Trim excess fat from ham. Sprinkle well with salt.
  2. Put in a basin and clean in the attic for two weeks. To make the piece evenly salted, turn it over periodically.
  3. Wash the remaining salt. Hang the ham to the ceiling.
  4. Leave to ripen for six months. If possible, then once a week it is necessary to increase the temperature by one degree. This will help the ham to sweat. Excess moisture and fat will come out of pork.
  5. Move to a cool place. Possible to the balcony. Hang from the ceiling and leave for three months.

Traditional spanish recipe

You can make jamon at home, but for this you need to be patient. The main product after a meat piece is salt, which is a preservative and helps pork to acquire a special taste.

Ingredients:

  • pork ham - 5 kg;
  • sea ​​salt - 20 kg.

Cooking:

  1. Cut fat from the ham. Sprinkle with salt, which must be large. Put in the cellar, can be stored in the refrigerator.
  2. So that the salt is evenly distributed, absorbed and displaces excess moisture, the ham is salted out for two weeks.
  3. Rinse the meat piece and leave it for three days in a room with a temperature of at least 30 degrees.
  4. Move to a dark place where the temperature does not exceed 10 degrees. Further, the temperature and humidity gradually increase.To sustain a ham in this room will be required not less than six months. When the ham is completely dry, move it to a room with an air temperature of eight degrees and leave it to dry for 9-25 months.

Cooking from lamb

Lamb jamon is an unusual appetizer that can completely replace the sausage from the store not only on a regular, but also on a holiday.

Ingredients:

  • salt - 4 kg for the first salting;
  • leg of lamb - 2 kg;
  • salt - 4 kg.

Cooking:

  1. Lay a foil on a baking sheet. Pour a pound of salt. Place the leg and cover with the remaining salt for the first salting. Put in a cold place for a day.
  2. Remove salt that has soaked in juice. Shake off the foot of salt residues. Pour in two kilograms of salt. Leave for two days.
  3. Remove salt and fill with two kilograms of salt. Leave for a week.
  4. Remove all salt and hang for a week in a room that is well ventilated. Place a basin under your leg so that juice does not drip on the floor, which will stand out.
  5. The meat will acquire a beautiful dark shade. Store the finished product in the refrigerator.

Jamon fast track

If you don’t have the ability to withstand ham on maturing in the attic or basement, we offer a very quick cooking option.

Ingredients:

  • a mixture of peppers;
  • pork loin - 1 kg;
  • curry;
  • salt - 2 kg;
  • basil;
  • sugar - 1 kg;
  • Lavrushka - 2 shredded leaves.

Cooking:

  1. Dry the loin. Sprinkle with salt and sugar. Place in dishes, preferably enameled. Put oppression on top. Hold for three days. Turn over several times during this time so that the piece is salted evenly. Also regularly drain the liquid that is released from the meat.
  2. Take a paper towel and dry a piece. Grate with spices. Wrap with gauze and wrap with a thick thread. Hang from the ceiling for five days. Preferably on the balcony.
  3. Five days later, pork is ready to eat. But, we recommend you to be patient and turn the loin into a real delicacy. To do this, let her hang for a month. You can store such meat for more than a year.

With herbs

For cooking, it is not necessary to purchase a large ham. A quality loin will do.

Ingredients:

  • ground black pepper;
  • vinegar - 100 ml (6%);
  • salt - 550 g;
  • chopped bay leaf - 1 teaspoon;
  • spices;
  • sugar - 250 g;
  • loin - 2100

Cooking:

  1. Pour sugar into the salt. Add herbs and pepper. Mix.
  2. Rub the resulting mixture into the loin. Place in a container, preferably enameled. Sprinkle with vinegar. Put oppression. Put in the refrigerator for three days.
  3. Turn the piece over every day to make it better salted.
  4. After the indicated time, wipe with a paper towel. Grate again with herbs and wrap in gauze. Hang on the balcony. If you cook in the warm season, then put it in the refrigerator for a day, and hang it out again at night. It will take a week to cook.

How to keep jamon at home

To store ham, you need a dry room with a stable temperature of about 15-20 degrees. If there are frequent or sharp temperature changes, then the meat will deteriorate faster.

 

For longer storage, hang the hoof up, previously greasing with grease on all sides. Fat can be replaced with olive oil.

Mold on the surface is the norm. The fungus indicates that the product is natural and the technological conditions of preparation are observed.

After cutting the pieces of meat, place a strip of fat in place of the cut and cover with a natural cloth.

How to serve finished meat

This delicacy must be properly presented. It can be served as an independent snack. To do this, put the meat slices on a dish and decorate with greens, which can not in any way spoil the taste of the delicacy. It is recommended to put it on a warm dish or wooden board.

The refined aroma and taste of the dish perfectly accentuate the wine and various fruits. Salty slices blend perfectly with sweet melon. Fruit slices are wrapped in thin slices and put on skewers.Spread on a dish and decorate around with olives, herbs and cheese.

Most often served jamon with:

  • goat or sheep’s cheese;
  • soft cheese with basil;
  • large and not very sweet grapes;
  • pear;
  • asparagus
  • melon
  • figs;
  • arugula;
  • pitted olives;
  • strawberries
  • soft feta cheese.

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