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About Spanish Hams

Spanish hams are divided into two categories depending on the breed of hog, feeding conditions and the length of the curing process – firstly, there is Jamón Serrano, which accounts for around 90 % of the hams produced and consumed in Spain, and throughout the world. These come from the white breed of pigs, and can be a mix of breeds such as the Large White, Landrace and Duroc. These are fed a high quality commercial fodder including corn and have a curing time of between 12-24 months.

The ‘Jamón’ refers to the hind leg which averages in weight from 7-7.5 kg and the ‘Paleta’ or front leg (shoulder ham) which is smaller with an average weight of 5 Kg aprox.

In most Spanish households you will mainly find the hind leg ‘Jamón’ taking its pride of place in the kitchen. This is mainly because of the fact it has more ham and it is easier to carve in comparison to the “paleta” shoulder ham which is smaller and much trickier to carve.

Secondly, there is the ‘Jamón Ibérico’ which accounts for around 8-10% of Spanish hams. These come from the native Iberian breed, a descendent of the wild boar and are renowned worldwide for being of the highest quality. It is also referred to as ‘pata negra’ meaning ‘black foot / hoof’, this being one of this famous breed’s wonderful characteristics along with its darker skin.

These follow an expensive rearing and feeding regime and basically live a life of luxury being left out to pasture free-range and depending on the quality are fed on either a diet of acorns ‘bellota’ or a quality commercial fodder ‘recebo’. Jamón Iberico de Bellota is by far the most exquisite of all the Spanish hams with a curing time of between 2-3 years. The Iberian breed has the ability to disperse its fat giving it its unique marble effect appearance, exceptional texture and extraordinary aroma.

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• Curing Process

  

  After the selection process the hams ‘Jamones’ (rear legs) start the process of curing.
  This can take from ten to twelve months and up to as much as three years or more depending on the type and quality of ham and it is divided into three to four steps:
  
  1. Salting
  
  This involves trimming and cleaning the hams before stacking them covered in a course grain sea salt. The salting process lasts between one to two weeks depending on the size and weight of the ham (one to two days per kg.).
  
  2. Drying
  
  Once the ham is washed to remove the salt, it is hung to dry in a cool place (10 ºC to 12ºC and 70% relative humidity). This step, also known as ‘Asentamiento’ (settling), lasts around 30 to 35 days.
  
  3. Curing
  
  After drying, the ham is brought to the‘secadero’, a drying shed, where the ham is hung and effectively ‘sweats’, as they say in Spain, for the fat to break down.
  During the curing process, the fusion of the fat occurs. As a consequence, the aroma and the distinctive flavour of the ham starts developing.
  Once matured, the ham has gone through a 12-24 months curing process (Serrano hams) which is ideal in order to achieve its full flavour and possess those distinctive aromas.
  
  4. Aging
  
  Only really good quality hams go through this last process which takes place in specially designed bodegas. This is the part of the process where the regular ham becomes a special ham. The ham is hung to age for a further 12 to 14 months period or more, depending on the weight of the ham and its fat content. During this process the bouquet of the ham flourishes.
  
  ‘Ibérico’ hams are normally cured for a minimum of 24 months and can spend up to three years or more in this process. They are renowned worldwide for their superior quality and command a higher price due to the expensive and timely process of production (acorn fed, free-range, lengthy curing and ageing process).
  

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• Health Benefits

  

  Jamón Serrano forms an essential part of the Mediterranean diet being rich in nutritional properties such as, protein, (aproximetly 50 % more than fresh meat!) iron, magnesium, phosphorus, zinc, vitamins B1, B2, B12 and niacin. It is also known to reduce levels in the blood of Low Density Lipoproteins (LDL) or ‘bad colesterol’ due to the fact that the fat content of the ham consists of Oleic acid, also found in olive oil, which promotes the production of (HDL) or ‘good colesterol’

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• How to Carve A Spanish Ham

  

  First of all, you will need a ‘jamonero’ or ham stand (available in our on-line shop) to securely support the ham allowing both hands free to carve.
  A large chef’s knife to make the initial cut to remove the rind.
  A thin trimming knife to remove the fat adjacent to the ham as required for carving and a special ‘cuchillo jamonero’ or ham cutting knife. This knife is specially designed for carving Spanish hams and has a long thin flexible blade that allows you to carve those perfect, wafer thin, almost transparent slices of ham.
  
  Once you have all of the above, follow these steps:
  
  1. Place the ham in the ‘Jamonero’ by using the screw of the holder and the spike at the bottom of the stand. We reccomend placing the ham in the ham stand with the hoof facing downwards thus starting with the thin side of the ham which has less fat and therefore can dry out more quickly.
  However, at large functions such s weddings, where the ham is to be consumed more rapidly, it may be cut from the opposite thicker side (hoof facing upwards) which has more ham and can give bigger cuts.
  
  2. Use the chef’s knife for the initial cut to remove the surface rind or fat of the ham starting close to knee and cutting towards the hip exposing the ham.
  
  3. Remove the fat from the sides of the initial cut (cutting at a 45º) using the trimming knife before you carve. Only cut away the fat around the ham that is to be consumed.
  
  4. After the initial removal and trimming of the fat, begin carving using the special ‘cuchillo’ ham knife. On this, the thin side of the ham, there is very little fat and the slices should be small, two or three inches long (5-7.5 cm.), thin and transparent to achieve the desired result. The cuts should be maintained straight and level at all times.
  
  5. When you reach the bone, turn the ham around and start with the thickest part of the ham. Make a deep cut around five inches (12.5 cm) back from the hoof. This is the part where you find the most amount of fat and is also the tastiest part of the ham! Here you can cut bigger slices following the same procedure of removing the fat from the sides with the trimming knife and cutting the slices with the the special ‘cuchillo’ ham knife.
  
  6. When you reach the bone again, use the ham knife to scrape the bone.
  
  7. Do not forget that you can use every bit of the ham as even the bones are great for cooking soups, sauces and stews.
  

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