Traditional Spanish Dishes
Iberian Ham: the authentic Spanish recipe
A Spanish tasting centered on the flavor of Iberian ham, served at room temperature and accompanied by bread with tomato, cured Manchego cheese, and green olives.
This preparation does not require cooking: the result depends on tempering the ham well, cutting it or arranging it correctly and combining it with simple accompaniments that respect its aromas and texture.
01
Ingredients
Have everything ready before you begin.
- ✓200 g of Iberian ham cut with a knife
- ✓4 slices of crystal bread or fine hogaza
- ✓2 ripe tomatoes
- ✓1 clove of garlic
- ✓4 tablespoons of extra virgin olive oil
- ✓1 pinch of salt
- ✓100 g of cured Manchego cheese
- ✓80 g of green olives
02
Step-by-step method
- 01
Temper the ham
Let the ham reach room temperature before serving it. Do not heat it artificially; thus the fat will recover its smooth texture and aroma.
- 02
Prepare the tomato
Wash the tomatoes, cut them in half and grate them with a large-hole grater, leaving out the skin. Add a pinch of salt and reserve for a few minutes. You can also briefly chop them, avoiding a too liquid texture.
- 03
Toast and aromatize
Cut the garlic in half. Lightly toast the slices until they are golden brown at the edges, keeping the center tender. Then, gently rub the garlic over the bread to add aroma without dominating the ham.
- 04
Assemble the bread
Distribute the grated tomato over the slices and finish each one with a thread of extra virgin olive oil.
- 05
Cut the cheese
Cut the cured Manchego cheese into fine triangles or small shavings that can be taken in one bite.
- 06
Arrange the olives
Place the green olives in a small bowl, without seasoning them, to serve as a simple accompaniment.
- 07
Present the ham
Use a large plate, preferably clear, and place the slices slightly overlapping, without piling them up. If they come in packets, remove them carefully and let them temper before serving.
- 08
Cut safely
If you use a whole piece, fix it on a stable board and use a long, flexible and well-sharpened ham knife. Keep your free hand out of the blade's path.
- 09
Obtain thin slices
Make long, smooth and parallel passes to the surface. Form small, thin and uniform pieces, alternating the cutting areas to maintain a regular surface. Take advantage of the trimmings for croquettes, eggs, soups or stews.
- 10
Conserve the fat
Leave part of the fat in the slices, as it provides aroma and a silky sensation. Avoid covering the ham with very intense ingredients.
- 11
Serve the tasting
Try a slice alone first. Then accompany it with bread with tomato and, finally, with a small portion of Manchego cheese, appreciating the changes in temperature, smell and texture.
- Serve the ham at room temperature and do not heat it artificially.
- Place the slices without piling them up so that they can be easily separated.
- Conserve part of the fat to enjoy all its aroma and texture.
- If you cut a whole piece, use a stable board and always keep your hands out of the knife's path.
- If you buy pre-cut ham, look for slices with natural shine, deep red color and marbled fat; avoid dry, very dark or crumbly ones.
- Once the package is opened, consume the ham soon and protect it from the air. In a whole piece, cover the cut surface with its own fat and a clean cloth, in a cool and dry place.