Jamon Iberico Recipe

Mount and inspect

Place the Jamon Iberico secure in a jamonero or on a stable cutting board with the hoof pointing upward if you plan to consume it over several days. If you will finish it in one sitting, mount with the hoof upward for traditional presentation. Wipe the surface with a clean, dry cloth to remove dust. Using the tip of a sharp knife, remove the outer rind and any hardened fat only in the area you will slice to expose a smooth layer of fat beneath; reserve removed pieces for later use to flavor stews if desired.

Initial cuts

Make an initial vertical cut from the hock toward the hoof to create a flat base to stabilize the leg. Then trim a small triangular section around the hock so you have a handle area for stability. Always work carefully and keep the knife blade parallel to the meat to create thin slices.

Slicing technique

Using a long, flexible jamon knife, slice very thin, translucent pieces starting from the top of the exposed ham. Cut parallel to the bone with smooth, continuous strokes. Aim for slices about 2–3 cm wide and paper-thin thickness; each slice should have a mix of lean meat and fat. Place the slices on a serving board slightly overlapping. If you reach bone, change to a short boning knife to remove meat around the bone and continue slicing.

Toast the bread slices: heat a grill pan or skillet over medium-high heat. Brush both sides of the bread lightly with 1 tbs olive oil and toast until golden and crisp, about 1–2 minutes per side. Alternatively, warm in an oven at 180°C (350°F) for 5–7 minutes. Keep warm.

Arrange cheeses and fruit: If using Manchego, cut into thin wedges or slices and place near the ham. Slice figs or melon and arrange attractively on the board. Scatter toasted Marcona almonds in a small bowl or on the board.

Finish seasoning and garnishes: Lightly drizzle remaining 1 tbs of olive oil over the piled ham slices (optional) and sprinkle with cracked black pepper to taste. Add a few pieces of piquillo peppers and a small pinch of chopped parsley for color if desired.

Serve: Present the Jamon Iberico and accompaniments on serving boards or plates. Encourage guests to take thin slices of ham with bread or eat with cheese, fruit, and almonds. Use the reserved trimmed fat pieces to rub on toasted bread for extra flavor if you like.