Hand Carved Iberico Ham Recipe
Tomato bread and padron peppers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Iberico ham & serving
Tomato bread (Pan con Tomate)
Padrón peppers
Method
Iberico ham & serving
Prepare and plate ham
Remove the Iberico ham from the refrigerator about 15 minutes before serving so it comes close to room temperature for best flavor and texture. Using a very sharp knife, if not pre-sliced, carve the ham into very thin slices (paper thin), arranging them in overlapping rosettes or simple folds on a warm plate. Drizzle 1 tablespoon of extra virgin olive oil lightly over the slices and finish with a light grind of black pepper. Reserve lemon wedges if using for guests who like a squeeze of acid.
Tomato bread (Pan con Tomate)
Toast the bread
Heat a grill pan or skillet over medium-high heat. Brush both sides of each bread slice lightly with olive oil (about 1 tablespoon total). Toast the bread slices 1–2 minutes per side until golden and charred at the edges. Alternatively, use a broiler or toaster.
Prepare tomatoes and garlic
Cut the tomatoes in half crosswise. Grate the cut faces of the tomatoes on the large holes of a box grater into a bowl, discarding the skins. Crush the garlic clove with the side of a knife and rub the cut, toasted bread lightly with the garlic to taste (use less if you prefer a milder garlic note).
Assemble tomato bread
Spoon a generous tablespoon (or more to taste) of the grated tomato pulp onto each toasted bread slice, spreading it evenly. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the tomato-topped slices and sprinkle evenly with flaky sea salt. Keep warm or serve at room temperature alongside the ham.
Padrón peppers
Cook peppers
Heat a heavy skillet (cast iron preferred) over high heat until smoking slightly. Add 1 tablespoon olive oil and swirl to coat. Add the Padrón peppers in a single layer and cook, shaking the pan frequently, until the skins blister and char in spots, about 4–6 minutes. Continue until most peppers are blistered and softened.
Finish and season
Transfer the blistered peppers to a warmed serving bowl or plate. Immediately sprinkle with coarse sea salt to taste (about 1/2 teaspoon) and serve hot with optional lemon wedges for guests to squeeze as desired.