Can I cook jamon at home? Recipes and secrets of cooking jamon at home

Can I cook jamon at home? Recipes and secrets of cooking jamon at home

Many housewives are ready for much to surprise the guests with a new dish, so unusual and tasty, that the guests will remember it for the next celebration.

Hamon is dried pork (pre-salted), thinly sliced. This dish is considered a Spanish delicacy. It is made from the back leg (ham). Even in ancient times in Spain in this way they prepared an acorn-fed pork carcass. It is the food that plays a key role here, because the taste of cooked meat depends on it. In case you are not ready to grow a pig and feed it as the ancient Spaniards fed you, you can use the recipes for cooking jamon at home.

Hamon original: in Spain at home

In order to prepare this product in the original, this process should be divided into three stages:

1. Salt pork ham in sea salt for 14 days. Fat, from which, is pre-cut, and the room is well ventilated. The air temperature in the room should not be below 0 degrees and not above + 5C.

2. Washing and drying a piece of meat (you can hang it indoors), the humidity level and air temperature rise, but so slowly that the preparation of meat takes at least 12 months.

3. A cooking expert checks the readiness of pork by piercing it with a needle.

Of course, such a recipe is hardly suitable for city hostesses, therefore, connoisseurs of this dish came up with several faster cooking methods.

Preparation of jamon in Russia, at home

In our Russian climatic conditions, making a delicacy in the original is quite difficult. But if during the preparation to adhere to the following rules - it will turn out just as good.

· The main ingredient after pork is salt, which acts not only as a preservative, but also gives a special taste to this dish. · Ideally - salted meat should be transferred to the cellar, in the absence of such a possibility, a refrigerator will do. The amount of time for aging meat is calculated based on its weight: 1kg = 1 day. The best taste is achieved after a week of exposure, as the salt will have time to be distributed throughout the ham, soak up and push out excess moisture.

· Remove the pork, rinse, and leave open for a couple of days; the room should be warm enough for at least 30C.

· Next, the meat is placed for a long time in a dark warm place, where it is aged from 6 months to several years.

· Having achieved complete drying of the gammon, it is placed in a cool place - cellar or balcony for a period of at least 36 months

This recipe is as close to the original as possible, the wait is really long, but the result is really worth it, because jamon is like an expensive brandy, which only gets better from time to time.

The remaining bone from the ham can be used to make pea soup or borscht.

A faster way to make jamon at home

Connoisseurs of this delicacy will like the following recipe, in which there is no anxious waiting, and everything is quite simple - cooked and enjoy!

We will need:

- brisket (1kg.)

- sugar (1 kg.)

- sea salt (2 kg.)

1. Thoroughly mix the sugar with sea salt and grate the pork.

2. Put the meat in a container or pelvis, and press down. Leave for at least three days.

3. Twice a day, turn the pork over, as well as drain the oozing liquid.

4. After the expiry of the due date, take out the meat and wrap it in a towel to dry.

5. Roll dried pork in spices.

6. Wrap a piece in a thin fabric (you can take the gauze) and rewind it tight enough with a rope, hang on the balcony. Exposure time from 5 to 15 days.

The delicacy obtained in this way has a great advantage - it does not spoil for a very long time (up to 12 months). In order for the meat in the place of the slice is not weathered, it is desirable to lubricate it with melted butter. There are also a few secrets in slicing jamon. For example, in Spain there is a certain profession for this - the cortador. Ideally thin slices are cut using a long and sharp knife and a stand for meat, called “hamoner”. This exotic delicacy will melt in your mouth, especially if the proportion of thickness is observed - the slices should be almost transparent.

This product is used as one of the ingredients of a salad or soup, snack or main course.

Keeping jamon at home

Special attention should be paid to the fact that this delicacy can not be stored in the refrigerator. The optimum temperature at which it does not deteriorate and retains its taste properties is 15-20 ° C heat.

If in the course of storage on the ham there was a mold, you should not be afraid, as this is absolutely natural. This mold is a product of natural origin, which only confirms once more, in the manufacture of dried ham all the technical features were observed. You should not cut the mold - it is easily removed with gauze dipped in olive or melted butter.

How to serve ham to the table at home

If the ham was cooked whole, then it should be cut into thin slices, on a special device - hamoner, or with a sharp long knife. This process should be done only manually, as the Spaniards believe that automated fixtures greatly reduce the quality of the product.

In order to achieve harmony of taste, jamon should be served with such products as:

- fresh vegetables (cucumbers, tomatoes) + greens

- mushrooms + pickles

- cheeses, especially hard grades

- salmon fish

- lemon, orange, mandarin

- melon, pieces of which are served wrapped in slices of jamon

Tip: If you purchased the finished product in the store - before you get to the table, it should be laid out without packaging, at room temperature for at least half an hour, this will restore its taste, especially if the pork was vacuum packed. Eating jamon only with their hands, without bread, moreover - serving sandwiches with this delicacy is considered to be a bad tone.

As an appetizer, pork jerky is served to red wines, with nuts or olives.

Homemade Citrus Salad with Ham

Ingredients:

- pear (2pcs)

- lemon (half)

- cauliflower (400g)

- parsley

- jamon (400gr)

Cooking process:

· Boil several cauliflower heads and crush it to a gruel condition.

· Cut the pear into small cubes

· Peel two - three lemon slices and finely chop them in the salad

· Stir the mixture.

· Decorate the salad with ham slices and parsley leaves

Mushroom salad with jamon

Ingredients:

- champignons (300gr)

- olives (200g)

- quail eggs (10 pieces)

- Avocado (200gr)

- bread (250g)

- jamon (350g)

Cooking process:

· Fry champignons and diced bread in butter

· Finely chop the avocado and crumble the eggs

· Add sliced ​​ham, and season the salad with olive oil

· Before serving, the salad should be infused for half an hour, at room temperature

Nut salad with jamon

Ingredients:

- walnut (200g)

- Almond (200g)

- sweet pepper (400gr)

- figs (300g)

- Asparagus (400g)

- jamon (500gr)

Mix the chopped nuts with the rest of the chopped salad items. If desired, you can decorate with lemon slices, or drop a few drops of lemon juice.

Escalope “Charm”

Ingredients (for 2 servings):

- butter (1st tablespoon)

- olive oil (1st tablespoon)

- jamon (300gr)

- Pork broth (250ml)

- dry white wine (250ml)

- calf escalope (400g)

Cooking process:

Put a sage leaf on each escalope. Roll out jerky rolls, wrapping each escalope in them. Fry in butter on low heat for 3 - 5 minutes. After turning off, leave to languish for 10 - 15 minutes. Before serving, pour dry wine and broth. Snack

- fat cream (100ml)

- hard cheese (50g)

- Lettuce (50g)

- jamon (250gr)

- egg (10pcs)

Mix the cream, eggs and cheese (grated) with a mixer, add the finely chopped jerky and chopped lettuce. Mix everything again. Bake in the oven at 180 ° C for 15 minutes.

Council from gourmets: In order to fully reveal all facets of taste of this delicacy, gourmets recommend the following scheme:

“After taking a sip of dry red wine, put the thinnest slice of jamon in your mouth and after a few seconds, put it in a pair of olives.

An important factor in the process of making jamon is its cutting, which should be discussed in more detail.

Hamonera is a wooden stand on which a dried ham is placed with a hoof and secured with clamps. Cutting slices of meat is done with a long knife with a narrow blade.

In conclusion, we can say that the recipe for making jamon is quite simple (to pickle and hang a piece of meat), but it is rather difficult to do it at home, especially not having a warm, well-ventilated room at hand. But still, at least once is worth trying to cook jamon yourself, because they can diversify the variety of dishes.

For example, jamon is often used in soups and seafood dishes. Pasta, salads and even pizza acquire a completely new flavor when adding a few slices of jamon.

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