Jamón Serrano Recipe
15-20 Months Cured Ham. Tender, Salty, Sweet
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Ingredients
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Main Ingredient
Method
Preparation
- 1
Preparing the Ham
Start with a high-quality whole leg of Jamón Serrano. It should be well-marbled and have a rich color.
- 2
Salting Process
Rub the entire surface of the ham with sea salt. Ensure that the salt penetrates any cracks or crevices.
- 3
Curing
Place the salted ham in a cool, dry place with good air circulation. Let it cure for 15 to 20 months, checking occasionally for moisture.
- 4
Resting Period
After the curing period, remove excess salt and let the ham rest for a few days in a temperature-controlled environment before slicing.
