How to make authentic Spanish Cured Ham

1. Origin and characteristics of cured ham

1.1 Cured ham - A culinary masterpiece of Spain

In Latin, Spanish cured ham is called Jamón, considered a culinary gem of Spain. This food is not only known as a high-end, sophisticated dish but also brings excellent nutritional value for health. Additionally, cured ham is famous for its special and delicious flavor, thanks to the meticulous processing and production that creates its premium value.

1.2 Four reasons why cured ham is expensive

• Pig farming process: Spanish cured ham originates from purebred black Ibérico pigs, raised in extensive farming environments with a diet primarily of acorns. This diet plays a crucial role in creating a distinctive and unique aroma compared to other pork. Eating a lot of acorns makes pigs rich in oleic acid—a type of unsaturated fatty acid that is very good for the heart.

• Curing process: First, the pork legs are bled and marinated with Mediterranean sea salt, which helps draw out moisture and prevent harmful microorganisms from growing. The meat is then placed in a stabilization room and air-dried naturally for 60 to 100 days, making the meat drier and maintaining its best flavor and maturity. The natural wind and climate movements of the region also affect the final taste of Spanish cured ham. Next, the ham is placed in a cold cellar at 1-12 degrees for about six months for further transformation. During this time, the proteins and fats in the pork undergo beneficial changes.
• Unique flavor: Produced from rare black pigs with strict rearing conditions, Spanish cured ham is a perfect combination of the salty taste of sea salt, the natural aroma of the air, and the richness of pork. What makes the ham valuable is the perfect ratio of meat to fat marbling, keeping the meat tender, chewy, and melt-in-your-mouth when enjoyed.
• High nutritional value: Each piece of cured ham provides various vitamins and minerals such as selenium, vitamin B1, vitamin B3, and phosphorus. According to nutrition experts, cured ham has more than 50% oleic acid content, offering a healthy amount of fat that is not harmful to the heart or blood pressure. In 100g of Spanish cured ham, there are:
• Calcium: 27.08 mg
• Carbohydrates: 0.1 g
• Energy: 375 Kcal
• Phosphorus: 157.5 mg
• Fat: 22.4 g
• Iron: 3.35 mg
• Magnesium: 157.5 mg
• Potassium: 153 mg
• Protein: 43.2 g
• Sodium: 1110 mg
• Vitamin B12: 15.68%
• Vitamin E: 11%

1.3 Distinguishing between Iberico ham and Serrano ham

Annam Gourmet will guide you on distinguishing between Iberico ham and Serrano ham to give you a clearer understanding of this premium meat.

• Jamon Iberico (black pig ham): Jamon Iberico, also known as black pig ham, is a premium food made from the Iberico black pig—a rare black pig breed on the Iberian Peninsula in Spain. Black pork ranges from pink to deep red with smooth, shiny, milk-white marbling, highlighted by a rich, fatty flavor and thick brownish-yellow fat. The processing of Iberico ham can take from 36 to 48 months in cold cellars.
• Jamon Serrano (white pig ham): Compared to Iberico ham, Serrano ham (white pig ham) is produced from Iberico pigs crossed with other breeds such as White Duroc, Large White, etc. White pork ranges from pink to purple due to its harder whiteish-yellow fat, with a mild, rich flavor and pleasant aroma. The processing of Serrano ham is meticulous and refined, lasting from 1 to 2 years until it reaches its perfect maturity, as the longer it ages, the more intense and appealing the flavor.

2. Ingredients for making cured ham

To make authentic Spanish cured ham, a meticulous and sophisticated process with precise ingredients is required.

• Pork leg: Choose pork legs from pigs raised in natural environments, preferably Iberico pigs, the famous pig breed of Spain.
• Sea salt: Use natural sea salt without additives to preserve and flavor the meat.
• Natural spices (optional): Some traditional recipes use only salt, but you can add spices like black pepper, garlic, or herbs like rosemary and thyme to enhance the flavor.

3. How to make authentic Spanish cured ham

Spanish cured ham has a rich flavor and smooth texture, requiring a meticulous process and patience. Annam Gourmet will guide you through five specific steps to make authentic Spanish cured ham at home.

3.1 Salting and cleaning

Begin by removing excess fat and washing with cold water to remove impurities after 1-2 months. Then, evenly marinate the pork leg with natural sea salt. Salt helps draw out moisture, preserve the meat, and create the distinctive flavor of cured ham.

3.2 Salting period

After salting and cleaning the pork thoroughly, the leg should be placed in a suitable container or compartment to let the salt penetrate the meat evenly. The salting process lasts from a few days to several weeks at controlled temperature and humidity to ensure the meat matures evenly and the flavor develops perfectly.

3.3 Drying

After the salting period, the pork leg is taken out to dry. This process helps evaporate moisture and adds durability to the product. Typically, the pork leg is dried in fresh air, in well-ventilated areas to achieve the desired dryness and color.

3.4 Finishing

To create the optimal color and flavor, the dried pork leg can be further processed with natural spices such as black pepper, garlic, or herbs like rosemary and thyme. This step enhances the complexity and depth of the flavor.

3.5 Inspection and evaluation

After finishing, the cured ham needs to be thoroughly inspected for moisture, color, and flavor. This ensures the product meets the standards and is ready to enjoy. Take the time to taste and evaluate, so each slice of cured ham brings you and your family the most memorable culinary experiences.

4. How to store cured ham

Annam Gourmet will summarize the best ways to store cured ham for the fullest flavor:

• No freezing: There is no need to refrigerate or freeze. You can place it in a meat storage compartment (if available) as freezing will ruin the texture and characteristic flavor of cured ham. Instead, store it in dry, cool places away from direct sunlight. The ideal temperature for storage is about 18-23°C.
• Avoid plastic wrap: Instead, vacuum seal it for 2-3 months of storage when refrigerated if you slice too much ham but can't finish it.
• Proper storage: Each time you slice ham, cover the cut surface with a few slices of fat, then cover the entire remaining ham with a thin cloth to avoid air or light exposure. After cutting, if not eaten immediately, place the skin and fat back over the cut surface, cover with a clean thin cloth, and brush olive oil on the cut area to keep it moist and prevent drying. The next time you slice the ham, just remove the layer of fat, and after slicing, cover with another layer of fat to keep the ham from spoiling.

5. Tips for enjoying cured ham

To enjoy cured ham at its best, the ideal temperature is between 20-25°C. At this temperature, the fat marbling in the meat will soften, making the slices tender and chewy due to the oleic acid in the fat melting. At the same time, the rich, intense flavor of the cured ham will be fully developed, providing a complete and appealing culinary experience. When serving, ensure the ham is sliced thin and left at room temperature for a short time before eating to achieve the best taste.

6. Where to buy quality cured ham

Annam Gourmet is a leading high-end food store chain in Vietnam, established in 2001, known for providing top-quality products from around the world.

As a gourmet and food lover, you cannot miss the delicacy of cured ham, one of the traditional Spanish hams famous for its high-end culinary symbol. Annam Gourmet proudly offers premium-quality cured ham imported directly from Spain in HCMC and Hanoi.

The slaughtering and processing procedures are conducted with the utmost respect and strict adherence to the highest safety and hygiene standards. Additionally, the cured ham at Annam Gourmet is made from carefully selected pork and perfectly cured by experienced experts to ensure each slice offers a premium, distinctive, and high-quality culinary experience before reaching consumers.

Besides cured ham, Annam Gourmet also offers many other sliced Spanish hams such as Jamon Serrano Monte Nevado, Alazor Jamon Serrano, and more. These products not only provide the distinctive, rich flavor of Spanish cured ham but also cater to the diverse tastes of each customer. If you need more information about cured ham, visit our website to choose the best quality ham products for your home meals.

At Annam Gourmet, we always make it convenient for customers to shop and experience directly at our stores, ensuring diverse and abundant choices for family meals. With 14 stores located in central locations in HCMC and Hanoi, along with home delivery services, Annam Gourmet is committed to bringing the utmost convenience and maximum shopping time savings to our customers.

Annam Gourmet hopes that through this article, you have gained a better understanding of the value of cured ham and how to make authentic Spanish cured ham at home. Follow Annam Gourmet for more interesting and useful culinary information!

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