Coeur De Jambon Recipe
Lean & tender heart of ham, thinly sliced
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Ingredients
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Ham
Brine (for lightly cured, tender texture)
Finishing & slicing
Method
Ham
- 1
Trim and prepare
Trim excess fat from the ham so you have a uniform, lean heart of ham roughly 1–1.2 kg. Tie lightly with butcher's twine if the piece is uneven so it holds a consistent shape for even slicing.
- 2
Dry cure (optional for flavor & color)
If using curing salt, rub the kosher salt, pink curing salt (if using), sugar, and whole black pepper over the surface of the ham. Place in a tray, cover, and refrigerate 12–24 hours to allow flavors to penetrate. If you prefer a lighter cure, skip directly to the wet brine step.
Brine (for lightly cured, tender texture)
- 3
Make the brine
In a saucepan combine 1 liter cold water, 100 g salt, 50 g brown sugar, bay leaves, juniper berries, cloves, and black peppercorns. Warm gently just until salt and sugar dissolve (do not boil for long). Remove from heat and cool to room temperature, then chill completely in the refrigerator (about 1–2 hours).
- 4
Brine the ham
Place the prepared ham in a nonreactive container or zip-top bag and cover with the chilled brine. Submerge with a plate if needed. Refrigerate 12–18 hours for a mild cure and tenderization (up to 24 hours for slightly more flavor).
- 5
Rinse and rest
Remove the ham from the brine, discard brine, and rinse the ham under cold running water to remove excess surface salt. Pat very dry with paper towels. Chill uncovered on a rack for 2–4 hours to firm up the surface for easier slicing.
- 6
Ice bath (optional rapid chill)
If the ham is still warm from any earlier steps, submerge briefly in an ice bath (use 500 g ice with cold water) for 10–15 minutes, then dry and chill again to ensure it is thoroughly cold. Cold meat slices cleanly and thinly.
Finishing & slicing
- 7
Prepare slicer and ham
Lightly coat the slicer blade with a teaspoon of neutral oil to reduce sticking. If slicing by knife, use a very sharp carving knife and chill the ham until firm (ideally below 6°C / 43°F). Remove twine if used and keep a uniform surface.
- 8
Slice thinly
Using a meat slicer set to a very thin setting (1–2 mm) or by hand with long steady strokes, slice the ham into very thin, even slices (Coeur de Jambon style). Aim for paper-thin slices that remain intact but fold easily.
- 9
Season and rest
Arrange slices on a platter, sprinkle a light dusting of freshly ground black pepper to taste (about 1/2 tsp for the whole ham), and let rest at cool room temperature for 5–10 minutes so the flavors open. Keep covered with plastic wrap if not serving immediately.
- 10
Storage
Store leftover sliced ham in an airtight container in the refrigerator for up to 5 days. For best texture, avoid freezing after slicing; freeze whole uncooked ham if needed.
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