📝 About This Recipe
Experience the soul of Spain with Jamón Serrano, a world-renowned dry-cured ham from the 'sierras' or mountains. This recipe focuses on the traditional 'corte a cuchillo' (hand-carving) technique and the classic accompaniment, Pan con Tomate, to highlight the ham's nutty, salty, and complex profile. It is an essential centerpiece of Spanish gastronomy that celebrates patience, quality ingredients, and the beauty of simple preparation.
🥗 Ingredients
The Star of the Show
- 500 grams Jamón Serrano (Gran Reserva or Reserva quality) (at room temperature, preferably a center-cut piece or a whole leg on a stand)
The Traditional Accompaniment (Pan con Tomate)
- 1 large loaf Artisan Sourdough or Spanish 'Pan de Cristal' (sliced into 1-inch thick pieces)
- 3 large Ripe Beefsteak or Roma Tomatoes (cut in half crosswise)
- 2 Garlic Cloves (peeled and halved)
- 1/4 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina) (high quality cold-pressed)
- 1 pinch Maldon Sea Salt (for finishing)
The Charcuterie Board Additions
- 200 grams Manchego Cheese (Curado) (sliced into wedges)
- 1/2 cup Spanish Marcona Almonds (roasted and salted)
- 1 cup Pitted Gordal Olives (firm and bright green)
- 100 grams Membrillo (Quince Paste) (sliced into small cubes)
- 1 bag Picos or Regañás (small, crunchy Spanish breadsticks)
👨🍳 Instructions
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1
Remove the Jamón Serrano from its packaging at least 1 hour before serving. This allows the fat to soften and the aromas to develop; cold ham lacks the characteristic 'melt-in-your-mouth' texture.
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2
If using a whole leg, secure it firmly in a 'jamonero' (ham stand). If using a block, place it on a stable cutting board with a damp cloth underneath to prevent slipping.
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3
Using a long, flexible, and very sharp 'cuchillo jamonero', begin carving the ham. The goal is to produce translucent, bite-sized slices about 2-3 inches long.
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4
Always carve parallel to the bone, keeping the blade flat. Ensure each slice contains a small ribbon of white fat, as this is where the intense flavor resides.
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5
Arrange the slices on a large, flat ceramic plate in a circular pattern, slightly overlapping them. Do not stack them high; they should breathe.
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6
Prepare the bread by toasting the slices under a broiler or on a grill pan until golden brown and crisp on the outside but still slightly soft inside.
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7
While the bread is hot, rub the cut side of a garlic clove gently over the surface of each slice. The heat will melt the garlic into the crumb.
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8
Take a halved tomato and rub it vigorously against the toasted bread until the pulp is absorbed and only the skin remains in your hand.
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9
Drizzle each slice of tomato-rubbed bread generously with the Spanish extra virgin olive oil and finish with a tiny sprinkle of sea salt.
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10
Place the Manchego wedges and Membrillo cubes on a separate corner of the serving board to provide a sweet-and-salty contrast.
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11
Scatter the Marcona almonds and Gordal olives into small ramekins or directly onto the board for a rustic look.
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12
Serve immediately while the bread is warm and the Jamón has reached its peak aromatic temperature.
💡 Chef's Tips
Temperature is everything: never serve Jamón Serrano straight from the fridge; the fat must be slightly translucent. Thinness matters: the thinner the slice, the better the texture—if it's too thick, it becomes chewy rather than silky. Don't discard the fat: if carving a whole leg, use the white fat trimmings to cover the exposed meat to keep it moist for later use. Quality of oil: use a robust Spanish olive oil like Picual; its peppery finish perfectly complements the saltiness of the ham. Avoid using a food processor for the tomatoes; the traditional rubbing method creates a superior texture and prevents the bread from getting soggy.
🍽️ Serving Suggestions
Pair with a chilled glass of Dry Fino or Manzanilla Sherry for the most authentic Andalusian experience. A crisp Spanish Cava or a light-bodied Mencía red wine also balances the richness of the ham beautifully. Serve alongside 'Padrón Peppers' blistered in olive oil and coarse salt for a hot tapas addition. Offer a side of fresh figs or melon slices during summer months to provide a refreshing sweetness. Provide 'Picos' (crunchy breadsticks) to cleanse the palate between different types of cured meats.