Hamon at home - 7 simple recipes

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The Spanish dish jamon is a dried ham. It is not easy to prepare it, because jamon is valued precisely for its aging, it can take more than one year to dry. That is why ham is considered an expensive delicacy. It is quite difficult to cook jamon at home, but if you follow all the rules, you can enjoy jerky at home. You will get an analogue, close in taste to real jamon.

The cooking process begins with salting - the legs are filled with a lot of salt, which causes dehydration, the meat dries up, using only coarse sea salt.

One of the steps in making jamon is to hang the ham. It is important here to protect the meat from insects - either build a special net, or wrap the leg with a thin layer of gauze.

You need to store the finished jamon in the refrigerator. If you cut a part from the ham, then the remaining piece must be prepared for further storage - grease the cut with olive oil or cover with a cotton cloth.

At some point, a white coating may form on the meat. It does not need to be removed - it is a natural process. But mold should not be scared either, it is not dangerous, it should be removed with a cotton cloth dipped in olive oil.

This delicacy is usually served with red wine or liqueur, supplemented with hard cheese.

Pork jamonis at home

This is a classic homemade ham recipe. If you are an adherent of the traditional recipe, then you should be patient - a real jamon has been dried for a single year.

jamon at home

Ingredients:

  • 4 kg. pork leg;
  • coarse sea salt.

Preparation:

  1. Put some salt in a wooden container.
  2. Roll the ham in it - the salt should cover it completely.
  3. Leave the meat in this form for 5 days.
  4. Brush off the salt. Place in the freezer for 2 months. During this period, the salt will completely penetrate the fibers.
  5. Hang the shorts upright. It should hang for 4 months.
  6. At the same time, make sure that the temperature does not rise more than 20 ° C.
  7. After the expiration date, remove the future ham in the basement and keep it there for 1.5 years.

Spanish pork jamon

There is also a quicker way to make jamon. It is very important to pay attention to the air temperature while the ham is hanging and drying - it should be increased by 1 ° C weekly.

jamon at home

Ingredients:

  • Ham;
  • 20 gr. salt for every kilogram of meat.

Preparation:

  1. First, let the leg air dry for a few hours to allow excess moisture to dry.
  2. Rub the leg very liberally with salt and put it in a container, covered with a lid.
  3. Brush off the salt. Hang your legs in a ventilated room for six months.
  4. After that, put the crust in the refrigerator for another 2 months.

Jamons aromatic herbs

You can dry meat with any spices and herbs. The uhamon will have a spicy crust, and the meat itself will acquire a piquant aftertaste. By the way, the jamon should be cut into very thin slices. They should be transparent.

pork jamon at home

Ingredients:

  • Ham;
  • 1 kg. salt for every kilogram of meat;
  • 500 gr. sugar for every kilogram of meat;
  • dried basil;
  • 2 tsp turmeric;
  • 2 tsp paprika;
  • chopped bay leaf.

Preparation:

  1. Combine salt, sugar and spices.
  2. Sprinkle the ham generously with the salt mixture.
  3. Place in a container, pressing down with a load. Leave it on for 3 days.
  4. During this time, juice will stand out, it must be constantly drained. Also remember to turn the meat periodically.
  5. After the time has passed, wrap the pork leg in cheesecloth and hang. In this position, the jamon should spend 6 days.

Jamon with rosemary

Vinegar pickles meat, which shortens the drying process.If you value your time and do not want to wait a few weeks, or even available, then use this recipe.

pork jamon at home

Ingredients:

  • Ham;
  • 100 g sugar for every kilogram of meat;
  • 250 g salt for every kilogram of meat;
  • 2 tsp black pepper;
  • 1 tsp coriander;
  • 1 tsp rosemary;
  • 50 ml. 9% leg vinegar for every kilogram of meat.

Preparation:

  1. Rub the legs with vinegar. Let it dry a little.
  2. Mix sugar with salt, herbs and spices.
  3. Place the crust in a container, pressing down with a load. Leave for 3 days.
  4. Wrap the leg with a thin layer of gauze and hang in a ventilated area for 5 days.

Turkey jamon at home

You can dry not only pork. For example, turkey turns out to be an equally tasty treat. In addition, it is salted much faster than pork, and it is also a dietary meat.

pork jamon at home

Ingredients:

  • 1 kg. turkeys;
  • 1 kg. coarse sea salt;
  • 2 tbsp mustard powder;
  • 2 tbsp paprika;
  • 2 tbsp coriander;
  • 2 tbsp black pepper;
  • 1 tablespoon dried garlic

Preparation:

  1. Remove the skin from the turkey.
  2. Combine the spices with salt and sugar.
  3. Spread the mixture liberally over the meat.
  4. Put in the refrigerator for 3 days.
  5. Wrap with gauze and hang on a hook in a ventilated area for 10 days.

Lamb jamon at home

Lamb is also good for jamon. Choose only young meat and try to cut the fat as much as possible - it gives the lamb an unpleasant smell. It is better to add more spices to this meat.

turkey jamon at home

Ingredients:

  • leg of lamb;
  • 500 gr. salt for every kilogram of meat;
  • 1 tbsp thyme;
  • 1 tbsp rosemary;
  • 1 tbsp dried garlic;
  • 1 tbsp black pepper;
  • 1 tbsp basilica.

Preparation:

  1. Cut off all the fat, remove the veins from the meat.
  2. Mix all the spices and salt. Rub the leg of lamb with the resulting mixture.
  3. Put it in the refrigerator for a week.
  4. After the time has passed, brush off the salt and spices with a brush.
  5. Hang your leg up in a ventilated area. Leave it on for a month.

Hamoniz chicken

This delicate variety of jamon simply melts into the vort. In addition, drying the chicken does not take much time. Spend just a week and enjoy a diet snack.

turkey jamon at home

Ingredients:

  • 1 kg. chicken fillet;
  • 0.5 kg. coarse sea salt;
  • 0.5 l. kefir.

Preparation:

  1. Remove the skin from the chicken, cut off the veins.
  2. Pour it with kefir and leave for a couple of hours.
  3. Rinse thoroughly. Rub liberally with salt. Put in the refrigerator for 3 days.
  4. Hang by hook in a ventilated area. Leave it on for 4 days.

Even such a complex dish can be easily prepared at home. Choose the one that suits you best and try your hand at Spanish cuisine.

lamb jamon at home

If you think that such a delicacy as jamon is impossible to cook at home, then I want to convince you otherwise and suggest using my quick step-by-step recipes with photos and videos. You will see that you will definitely succeed, because cooking is easy!

Recipe for making pork jamon at home

Kitchenware: large plastic bucket; board; knife; twine; Libra. Time for preparing: 2.5 months.

Ingredients

pork knuckle 1.5KG
nitrite salt 2 tsp
coarse salt 10 Kg

Recipe step by step

  1. Pour about 3 cm of salt into a deep container (plastic bucket). Wipe the shank with 2 teaspoons of nitrite salt on all sides and place in a bucket.
  2. Top with the remaining salt and tamp. How to make jamon at home according to a recipe with a photo
  3. Place the bucket in a cold place for 9 days, during which you need to check and turn the shank, and, if necessary, refill it with dry salt. making jamon with a recipe at home
  4. Wipe the salt off the shank and hang it at room temperature for about 6-8 hours. Homemade jamon can be made from pork according to a simple recipe.
  5. After that, hang it in a room or refrigerator at a temperature of 8-12 degrees for 2 months. Cooking jamon at home: recipe with photo

Video of the recipe for pork knuckle jamon at home

Watch this video recipe in order to find out how to make salting correctly and how the meat will turn out in the end.

Culinary Tips

  • If the pork fat after the drying process is white, then your ham is not spoiled and cooked correctly.
  • The use of nitrite salt will preserve the beautiful shade of the meat and prevent decay processes.
  • If, after drying, the weight of the shank has decreased by 25-30%, then it is ready.

Recipe for making wild boar jamon at home

Time for preparing: at least 25 days. Kitchenware: small bowl; tray (baking sheet); knife; large deep bowl; a piece of gauze (1-1.5 m); twine.

Ingredients

hind leg of a young boar 1 PC.
garlic 1 head
thyme 1 handful
coarse salt 10 Kg

Recipe step by step

  1. To remove excess moisture from the meat, put it on a small bowl, put it on a tray (baking sheet) and keep it in a cool place for about 1 day. Cut off any films that cover the meat with a knife. Peel 1 head of garlic, cut it into slices and, making small cuts in the meat with a knife, stuff it. Rub a handful of dry thyme on top of the boar leg. Cooking lamb jamon at home according to a simple recipe
  2. Pour 2 kg of salt into a deep large bowl, put your leg on it and add 3 kg of salt, tamping it well. According to the recipe, for making jamon at home, marinate the meat
  3. Place the bowl in a cool place and leave it there for 10 days. According to the recipe, for making jamon at home, salt the meat
  4. During this time, check the condition of the meat daily, add and tamp salt. For a recipe for making jamon at home, add salt to the meat
  5. Rinse your leg of the salt, pat it dry, wrap it with gauze and hang it on a piece of string in a cold place for 2 weeks. According to the recipe, for making jamon at home, cleanse the meat from salt

Wild Boar Jamon Recipe Video

You can see all the stages of making jamon according to this recipe with a description of each of them in this short video.

Culinary Tips

  • Garlic and thyme will give the meat a spicy aroma and rich taste.
  • The longer the meat is dried, the tastier it is (from 2 weeks to several months).

Recipe for making lamb jamon at home

Time for preparing: 3 months. Kitchenware: board; baking sheet; twine.

Ingredients

leg of lamb 1 PC.
coarse salt 3-4 kg

Recipe step by step

  1. Put about 500 g of salt on a baking sheet and place the leg of lamb on top of it. According to the recipe, for making jamon at home, marinate the meat
  2. Sprinkle all the meat on top with the remaining salt and its excess on the baking sheet. Place the baking sheet in a cool place for 7-9 days. According to the recipe, for making jamon at home, dry the meat
  3. Clean your leg of salt, rinse it under cold running water and hang it in a cold place for 2-2.5 months. For a recipe for making jamon at home, prepare the ingredients

Lamb Leg Jamon Recipe Video

You can clearly see all the nuances of making lamb jamon according to this recipe in this video.

Culinary Tips

  • If the salt is heavily saturated with moisture from the meat, then it must be replaced with fresh dry.
  • The salt should be compacted and checked once every 2 days.

Other recommended dishes

  • You can just as easily cook at home and dry-cured sausage, and if you live in a private house and you have a smokehouse, you can easily cope with the preparation of "smoked sausage".
  • If you follow all the step-by-step instructions, you can easily cook at home and pork sausage, and no less delicious dietary chicken sausage.
  • I want to draw your attention to the fact that it is worth carefully studying the recipes, watching the videos for them in order to find the most delicious homemade sausage recipes.

I'm curious to know how delicious your homemade ham turned out to be and which recipe you followed. Write your feedback in the comments!

Dried pork leg or ham is distinguished by its first-class taste characteristics. That is why the delicacy has a high value. Advanced chefs have learned how to cook jamon at home, the recipe involves the use of only two components: a young pig ham and salt. It is important to understand that a classic delicacy will never work at home. After all, it takes up to 2 years before the meat ripens. The “quick” jamon is also very tasty.

The delicacy goes well with red wine, cheese, olives and various types of sausages. It can be added to a meat platter and served with beer.

Classic jamon at home: a recipe with a photo

The traditional delicacy is made from ham of pork. Preference should be given to the meat of a young pig. In this case, the appetizer will turn out to be fragrant, tender. If you are preparing a dish for the first time and do not have enough experience, then it is better to take a loin. The portion will turn out to be smaller, but it will be possible to taste the delicacy already after a week, and the time for its preparation will be reduced!

Coarse sea salt should be taken. You should not save on this ingredient. After all, you are cooking a delicacy, not ordinary meat in the oven!

Ingredients:

  • Pork leg - about 5 kg;
  • Sea salt - 8-10 kg.
Classic jamon at home: a recipe with a photo
Classic jamon at home: a recipe with a photo

Cooking method:

  1. We wash and dry the ham, put it in a wooden trough or any other container. It is important that the whole ham fits in the dish;
  2. Sprinkle it generously with coarse sea salt. There is no need to save salt. She is the main preservative. Therefore, it is important that the entire ham is completely covered with salt;
  3. We send the ham to be salted in a cold dark room for 5 days.
  4. The temperature should be around 3-5 degrees, the humidity should be at least 80%.
  5. The salting time is determined as follows: for each kilogram of meat, 1 day is required;
  6. We take out the meat, rinse it with water and send it to the freezer. There it still matures for about 2 months;
  7. We take out the meat from the freezer, hang it vertically with twine and place it in a room with good ventilation for another 3-5 months. Temperature should be 15-18 degrees, humidity 60-70%;
  8. After that, we send the ham to a dark room with a temperature of 6-9 degrees for another 1.5-2 years;
  9. Jamon is completely ready to eat. The degree of its readiness is determined with a special needle.

"Quick" pork jamon at home: a recipe from the loin

As a rule, only those who live in houses can make jamon at home. If there is no attic and basement, then it is quite possible to use an accelerated recipe for preparing a delicacy. The meat will be ready in 5 days, but until fully ripe it should be kept for about 30 days.

It is better to dry the loin during the winter period. During this period, the meat takes up salt faster. When preparing jamon in the spring, you should worry about how to protect the meat from insects and flies. The finished dish is perfectly stored in the refrigerator for about 1 year!

Ingredients:

  • Pork loin - 1 kilogram;
  • Salt - 2 kg;
  • Sugar - 1 kg;
  • Seasoning mixture (basil, curry, peppers, chopped bay leaf) - 3 tablespoons.
"Quick" pork jamon at home: a recipe from the loin
"Quick" pork jamon at home: a recipe from the loin

Cooking method:

  1. Rinse the loin thoroughly, dry it with a paper towel and leave it for 1 hour at room temperature. During this time, the meat will dry out a little and will be ready for further manipulations;
  2. We mix salt, sugar. Sprinkle the loin with the resulting mixture and place in an enamel pan. We place the load on top and leave it for 3 days for salting;
  3. Every 4-6 hours we turn the piece over, and drain the excess liquid;
  4. After 3 days, dry the loin with a towel, rub it with a mixture of spices, wrap it with gauze, tie it with twine and hang it on a hook. The jamon should be dried in the fresh air for about 5 days. For the delicacy to fully ripen, it is worth waiting 30 days;
  5. Jamon should be thinly sliced ​​before serving

Homemade spicy jamon: a quick recipe

Drying is a rather lengthy process. But you can always enjoy cooking. The recipe is made from the loin. You just need to choose high quality fresh or chilled meat.

The taste of the product will be more original if you use your favorite spices and seasonings. Bay leaves, a mixture of peppers, rosemary, thyme are ideally combined with meat.

Ingredients:

  • Pork loin - 1.5 kg;
  • Salt - ½ kg;
  • Sugar - ¼ kg;
  • Ground black pepper - 2 teaspoons;
  • Chopped bay leaf - 1 teaspoon;
  • Dried basil, rosemary, ground coriander - 1 teaspoon;
  • Vinegar 6% - 100 ml.
Homemade spicy jamon: a quick recipe
Homemade spicy jamon: a quick recipe

Cooking method:

  1. The meat is washed, dried with a paper towel, rubbed with a mixture of sugar, salt and spices;
  2. We remove the piece in an enamel pan and press down with a load. If there is no kettlebell in the house, then you can use cereals in packages;
  3. We put the meat in the refrigerator for 3 days for salting;
  4. Turn the meat 3-4 times a day, and drain the excess moisture. This is necessary so that the loin is salted evenly;
  5. After 3 days, dry the meat, rub it with spices again, wrap it with gauze and tie it with twine;
  6. We dry the loin for 25 days in the fresh air.

Some tricks for making jamon

If you decide to cook a delicacy at home, then the following recommendations will help you with this:

  • Instead of gauze, you can make a shelter from a mosquito net, which is sold by the meter in any hardware store. The mosquito net will not come into close contact with the piece, which will ensure good air circulation;
  • Salt should be taken only very coarse. It will act as an adsorbent. Thanks to this, excess moisture will come out faster during salting. Experienced chefs recommend using sea salt, as it contains natural iodine, which acts as an antiseptic. It is better not to use ordinary table salt with iodine, as it will give the meat an unpleasant aftertaste and aroma;
  • Pieces should be selected with a thin layer of fat. Thick fat salted out worse. In addition, it will not allow salt to penetrate the bone, which can lead to the risk of spoilage of the product;
  • During the drying process, a white bloom will appear on the piece. You do not need to remove it. This is a natural process of salt release;
  • Meat must not be punctured or cut during the drying process. Any damage can result in product deterioration;
  • If, during the drying process, dark circles began to appear on the piece, then they should be locally treated with alcohol. In no case should you pick off dark spots with a knife.

In Spain, jamon is a dietary product that can be consumed by people of all ages. The delicacy is rich in oleic acid, which is indispensable for the human body. Oleic acid normalizes the rate of metabolic processes and protects the blood from the formation of harmful cholesterol. In addition, moderate consumption of ham slows down the aging process and prolongs youthfulness!

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According to the recipe, for making jamon at home, dry the meat

  

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TOP-6 Recipes for making pork jamon at home: a step-by-step description of how to make a meat delicacy from Spain (Photo & Video) + Reviews

TOP-6 Recipes for making pork jamon at home: a step-by-step description of how to make a meat delicacy from Spain (Photo & Video) + Reviews

Homemade jamon

Read also: What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. Read also:

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Recipes from Chefmarket

General information

Spanish jamon - dried pork leg

This is a dried pork leg prepared according to an old recipe in a special way. It is both very simple and very complex. On the one hand, there are only two - the ham of a young pig and salt.

Spanish jamon - dried pork leg

On the other hand, it may take up to two years for the meat to reach readiness, and many different conditions must be observed so that everything is cooked according to the rules and the meat turns out to be tender and tasty. Due to the difficulties associated with the preparation of jamon, this delicacy has a rather high cost.

The price in Russia starts from 7 thousand and can vary up to 100 thousand for one ham But gourmets and connoisseurs of Spanish cuisine, who can afford such a luxury, do not waste their money - ham not only has a subtle and memorable taste, but also has a number of other undeniable advantages. For instance,

jamon meat is prepared in such a way that it contains almost no cholesterol, so it can be classified as a low-calorie meat delicacy. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. jamon meat is prepared in such a way that it contains almost no cholesterol, so it can be classified as a low-calorie meat delicacy.

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The delicacy has a rather high cost: the price in Russia starts from 7 thousand and can vary up to 100 thousand for one ham

Making real jamon is real

A dish prepared according to the classic recipe

What if you are not Spanish or rich, and you still want to try jamon? If you are willing to take the risk and try to make a ham, then our recommendations are for you! What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. What if you are not Spanish or rich, and you still want to try jamon? If you are willing to take the risk and try to make a ham, then our recommendations are for you!

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The basics of cooking

If you take on the preparation of this dish in your apartment, then you must clearly understand that you will not be able to get a classic Spanish ham. Fans of this dish have come up with simplified variations of the so-called quick jamon.

If you take on the preparation of this dish in your apartment, then you must clearly understand that you will not be able to get a classic Spanish ham. Fans of this dish have come up with simplified variations of the so-called quick jamon.

Use coarse sea salt for salting

The priority is the ham of a young pig. Of course, you have to tinker with him, but the result is worth it. It is better for beginners to start with a loin, although the portion of the finished dish will be smaller in comparison with a whole ham, but you can enjoy the dish after a week. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. The priority is the ham of a young pig. Of course, you have to tinker with him, but the result is worth it. It is better for beginners to start with a loin, although the portion of the finished dish will be smaller in comparison with a whole ham, but you can enjoy the dish after a week.

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Recipes

A dish prepared according to a classic recipe in a city apartment

Classic

Fresh harvest

  • To prepare the classic raw-dried ham, you only need two ingredients:
  • pork leg 4-5 kg

sea ​​coarse salt

  • Cooking process:
  • We take a pork leg (it is better to take the meat of a young pig) and fill it completely with coarse sea salt. A large wooden trough works well for this purpose. But if you do not have one, then adapt any dish of a suitable size. This will preserve the meat, make it environmentally sustainable and keep it from spoiling for years.
  • Now we leave the ham to be salted at the rate of about 1 day per 1 kilogram of weight. The room temperature should not exceed 5 degrees, and the humidity should not be less than 80%!
  • Then, after this period, you need to rinse the piece of meat with water and place it in the freezer for one and a half to two months.
  • During this time, the remaining salt is evenly distributed over the ham and absorbed into it.
  • Then we take the meat out of the freezer and hang it vertically for 3-5 months in a well-ventilated room with a temperature of 15-20 ° C and a slightly lower humidity of 70-75%.
  • So, comes the final and longest stage of making our ham. Place it in a dark and cool (preferably a basement) room. There, at temperatures up to 10 ° C, the pork leg must languish for 1-2 years before it is completely ready to eat.

Classic jamon is prepared in several stages. Professional chefs, who know all the subtleties of cooking, carry out a test piercing with a special needle, determine the smell, texture, and evaluate all quality indicators.

Meat for cooking this dish you need to choose the best

Ham in Spanish

Wine and cheese are in perfect harmony with this dish.

  • Components:
  • 4 kilograms of young pork (pork leg)

10 kg of coarse sea salt

  • Cooking technology:
  • Cut off the fat from the ham. Air dry the meat, then rub generously with salt.
  • We place the meat in an enamel bowl with a lid and leave it for 14 days in a cool place for salting.
  • Once every two days, turn over the salting ham for uniform penetration of salt along the entire depth.
  • After two weeks, take out the ham and rinse off the salt.
  • Wrap the ham with a layer of gauze and hang it on a hook for drying and ripening.
  • Let the meat stand in a suspended state for about six months. Increase the temperature by one degree every week.
  • During the ripening process, excess liquid and fat will be released from the meat. This process is called "ham sweating" by experts.

After six months, the future ham should be transferred to a cold place until it ripens for 60 to 90 days.

Accelerated Cooking Recipe

Accelerated Cooking Recipe

Use a long, sharpened knife to cut

The fastest way to cook jamon-style dry-cured pork is suitable for those who do not have the opportunity to age the meat in the basement and in the attic.

  • We need:
  • pork loin - one kilogram
  • salt - two kilograms,
  • granulated sugar - one kilogram

spices (mixture of peppers, basil, curry, chopped bay leaves)

  • Cooking steps:
  • Sprinkle the dried pork loin with salt and sugar.
  • We put the pork in an enamel bowl, put a load on top, and stand for three days for salting. Turn the pork several times during the day for even salting. Each time we drain the resulting liquid, the salt "draws" the liquid out of the meat.
  • After three days, dry the salted pork with a paper towel. Rub with spices.
  • Wraps the future ham with gauze, wrap it with a thick thread and hang it on a hook for 4 - 5 days. It is advisable to hang out in the fresh air, on the balcony. After 5 days, it can be eaten, but it is better to hold it hanging for full ripening for about 30 days. In a month, the loin will turn into a real delicacy.
  • The dish keeps well in the refrigerator. The shelf life is more than a year. To avoid chapping the edges, the cuts are processed with melted pork fat; ghee is also suitable for this.

When serving, it is important to cut this sophisticated dish properly. In the homeland of jamon, in Spain, this is done by cutting specialists - cortadors.

To get beautiful slices, you need a narrow, long and sharpened knife. Correctly cut slices should be the thinnest, translucent. Such meat simply melts in the mouth, creating a unique aftertaste, for the sake of which all the painstaking preparation was started. Eating a delicacy with bread is considered bad form in Spain. The finest slices of this delicacy are taken by hand.

Spanish ham - taste perfection!

Spicy jamon

After a week, you can eat the dish. But if you let it dry for another week, the other taste will improve a lot.

Are you a resident of a big city, the pace of your life does not allow you to cook a classic delicacy according to all the rules? It doesn't matter, make a quick analogue of the Spanish delicacy. I must say right away that you don't need to buy a pork leg. It is enough to buy a high-quality loin in the nearest market.

  • In addition to meat (2 kg) you will need:
  • salt - 500 g
  • sugar - 250 g
  • spicy herbs: coriander, savory, basil, rosemary
  • ground black pepper - two teaspoons
  • chopped bay leaf - 1 teaspoon

spices (mixture of peppers, basil, curry, chopped bay leaves)

  • vinegar 6% - 100 ml.
  • Rub a piece of loin with a mixture of salt, sugar and spices, place in an enamel saucepan, drizzle with vinegar. Press down on the weight of the meat and refrigerate for 3 days.
  • Turn meat daily for better salting, but do not pierce with sharp objects. After each turning, drain the resulting liquid, this salt "draws" moisture from the meat.
  • After three days, take out a piece of loin, pat dry with a paper towel, rub again with spices. Wrap the meat with a layer of gauze, wrap it with strong thread and hang it on a hook on the balcony.

In the summertime, remove the meat during the day and hide it in the refrigerator, and hang it up again at night to dry.

After a week, you can eat the dish. But if you let it dry for another week, the other taste will improve a lot.

A recipe for those who are not looking for easy ways

If you follow all the points described in this recipe correctly, you will get a wonderful fragrant product and you will not regret the time spent.

But, first of all, you will need golden hands, great patience and male help. Let's start creating not just a dish, but a culinary masterpiece. You only need to buy a pork leg (its cost is not high compared to the cost of the finished product).

  • To prepare this dish, you will need:
  • high quality pork leg

Preparation:

salt

  • Cooking is simple, but time consuming.
  • First of all, prepare a wooden box, you will need it in order to store the pork leg in it for full salting.
  • A fresh pork leg bought on the market, blot with a cloth, scrape off the soot that always remains from the tarring process.
  • Never wash meat with water.
  • Using a sharpened knife, cut out the bone to a round joint. We cut off irregularities. The jamon blank must have a flawless appearance. If there are cuts in the meat, they should be dried with a paper towel, and then sprinkled with salt so that the meat does not rot during cooking.
  • Pour salt into a wooden box, first stretch a burlap or other fabric that will allow air to pass over the box.
slicing jamon

There should be a lot of salt, it should cover the entire meat preparation completely. Basically, you have to drown the pork leg in salt. It is recommended to mark the pork leg with the date and weight of the product.

  • Salting process
  • After the workpiece is covered with salt, cover with a thick cloth and close the drawer.
  • This way the meat will stand for a full, even brining.
Jamon salting process

If the ham used weighs 10 kg, then it should be in the box with salt for two weeks.

  • Meat after two weeks of salting
  • After two weeks, remove the pork piece from the box, shake off the remaining salt.
  • You will notice that the meat is slightly wrinkled and the leg looks shrunken. This is normal because the salt has removed the excess moisture from the meat.
  • When pressed against the surface, moisture should not be released. After weighing, you will notice that the weight has decreased by 15 - 17% from the original weight.
  • We hang the salted pork leg on a hook in a well-ventilated room.

It is unacceptable that there are foreign odors in the room. The workpiece must be in a suspended state for at least three months. The whole process of making a ham will take from six to thirty months, depending on how you want to get the result. The optimal time for cooking at home is nine months.

After this period, the product fully ripens.

After this period, the product fully ripens.

When serving, cut the product with a long, sharpened knife using a special wooden stand called a hamonera

If the temperature in your area does not meet the required standards, then it is advisable to extend the drying process by one month. The finished dish is stored in a suspended state for one and a half years from the moment of the first cut. The incision sites are treated with refined olive oil.

To prevent decay, the sections are dried with a paper towel. The protective cocoon is not removed during storage. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. To prevent decay, the sections are dried with a paper towel. The protective cocoon is not removed during storage.

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When is the best time to start preparing a delicacy? It is recommended to start harvesting homemade jamon in the last days of winter. With this approach, it will not be difficult to meet some important requirements. One of their requirements is:

in the process of drying the ham, the temperature should be gradually increased by one to one and a half degrees every week, and the air humidity should be gradually reduced.

These conditions are easy to withstand in central Russia, since these are normal natural conditions for a given time of the year. The temperature of the beginning of the process should be 4 degrees. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. These conditions are easy to withstand in central Russia, since these are normal natural conditions for a given time of the year. The temperature of the beginning of the process should be 4 degrees.

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Fly protection An important point is the fight against flies.

With warming, it is necessary to begin an active fight against these insects. You also need to protect the meat from touching. We recommend using a mosquito net with a minimum mesh size, and you also need to prepare the wire for making the frame.

With warming, it is necessary to begin an active fight against these insects. You also need to protect the meat from touching. We recommend using a mosquito net with a minimum mesh size, and you also need to prepare the wire for making the frame.

Preparing a protective cocoon net for the ham To make a shelter from a mosquito net and wire, you will need a nylon thread and a needle for stitching. You must make a protective cap and put it on the meat piece, while it is advisable not to come into contact with the product.

In places of contact with meat, rotting can form, which will lead to spoilage of the entire finished product.

In places of contact with meat, rotting can form, which will lead to spoilage of the entire finished product.

Mosquito net cocoon to protect the product from flies, wasps and other insects What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. Mosquito net cocoon to protect the product from flies, wasps and other insects

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Meat for making jamon after two weeks of salting

What to do if mold appears?

You cannot scrape off the mold, just wipe it with a soft cloth and refined olive oil. Spotting mold? Don't worry, it happens sometimes.

In most cases, this simply confirms the fact that the cooking technology was followed correctly, this mold is of noble origin. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. In most cases, this simply confirms the fact that the cooking technology was followed correctly, this mold is of noble origin.

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mold on meat

Advice

  • Hamoia slices and black bread
  • When making ham from pork ham, you cannot completely cut the skin off. It protects the meat from excessive drying out, and also prevents the aging of the fat. By the way, if the pork is very fat, then a thick layer of fat will interfere with salting, salt may simply not penetrate to the bone, there is a risk of spoilage of the product.
  • For salting, take only coarse salt. It acts as an adsorbent to remove excess moisture.
  • By the way, do you know why sea salt is used for salting?
  • The thing is that it contains natural iodine, which works as a natural antiseptic. And yet, the iodized salt that we have on sale will not work, since due to the decomposition of potassium iodide, which is part of its composition, a specific hospital smell will appear. And jamon, as you know, does not like foreign smells.
  • If you see a white bloom on the meat preparation, do not try to remove it, it will release salt, this process is quite normal.
  • Protect the workpiece from punctures and cuts, as the meat is still raw inside. If there is even the slightest depressurization: a puncture or injury, this will lead to damage to the entire piece.
If you find darkening on the surface of the ham, treat them with alcohol with light touches with a cotton swab, but do not rip off the darkened areas in any way. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. If you find darkening on the surface of the ham, treat them with alcohol with light touches with a cotton swab, but do not rip off the darkened areas in any way.

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  • Mistakes and how to avoid them
  • Despite the fact that in classical recipes the skin is not removed from the ham, it is still necessary to remove the skin from the ham when cooking at home. This is what practice shows. The fact is that the skin does not allow salt to penetrate inside. There is a dense layer of fat under the pork skin, which also interferes with the penetration of salt to the bone.
Salting should be started not in spring, but in early February. The fact is that with the onset of heat, the meat dries quickly, darkens and salt slowly penetrates inside, moisture does not come out well. Ultimately, the quality of the finished product suffers. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. Salting should be started not in spring, but in early February. The fact is that with the onset of heat, the meat dries quickly, darkens and salt slowly penetrates inside, moisture does not come out well. Ultimately, the quality of the finished product suffers.

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sliced ​​jamon and laid out on bread

The jamon is ready. Spanish cuisine evening

Spanish cuisine is diverse and combines the traditions and customs of many nationalities from different regions.

Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. All ingredients are grown and produced directly in Spain, in its various regions, this is facilitated by the geographical and climatic characteristics of the country.

If you cook the most famous Spanish dish at home after a long and painstaking journey, then it makes sense to arrange an evening of Spanish cuisine.

jamon and wine

What kind of wine to serve?

Jamon is served with the equally famous Spanish wine - sherry Sherry is a fairly strong wine, several varieties of grapes are used in the production.

Another popular type of wine, which is perfect for a meat delicacy, is Sangria, which is made from dry wine, a red variety, sugar, fruits, various spices, sometimes even an orange are added there. The color of the wine is rich blood red.

In addition to wines, cider, spicy and fruit liqueurs are very popular; they are quite appropriate for an evening of Spanish cuisine. 9.4

Total Score

In general, Spanish cuisine is quite interesting, the dishes are delicious. The Spaniards know how to choose the right wine for each dish, which will highlight and complement the chosen meal. The food in Spain is as vibrant, aromatic and colorful as the country itself. We have tried to collect for you the most popular and delicious recipes for making jamon. If you disagree with these ratings, leave your rating in the comments with the reasoning for your choice. Thank you for your participation. Your opinion will be useful to other users.

Relevance of information

8.5

Reliability of information

9.5

  • pros
  • You can pamper yourself and your guests with such a dish.

Has a long shelf life

  • Minuses
The cooking process is quite painstaking and time-consuming. 5 (2Buyers' ratings:

votes)

Jamon is a Spanish national delicacy, dry-cured pork ham and the most typical and most favorite product in Spain, which is also in demand far beyond the borders of this country. With some success, you can do it yourself at home.
Jamon is a Spanish national delicacy, dry-cured pork ham and the most typical and most favorite product in Spain, which is also in demand far beyond the borders of this country. With some success, you can do it yourself at home.

Ready jamon.

To do this, you need to stock up on a good pork hind leg and good patience.

Ingredients:
Cooking time: more than 1 year. • pork leg; • coarse salt; optional • table vinegar; • flour; • hot pepper; • lard; • ;nitrite salt

Preparation:

• water. ► The stage is preliminary.

Get a good pork leg weighing 10-13 kg with a thin layer of bacon. Cut off the excess nicely.
Get a good pork leg weighing 10-13 kg with a thin layer of bacon. Cut off the excess nicely.

Trimming the leg for the ham.

The skin for the ham is a must. Part of the hide should be left to prevent excessive drying out.

► Stage 1. Salting.

It runs at a temperature of 2 to 5 degrees Celsius. Bury the leg in coarse salt.
It runs at a temperature of 2 to 5 degrees Celsius. Bury the leg in coarse salt.

Squirt your feet with brine.

The layer of salt should be at least 10 cm on all sides of the leg. Salting time is taken at the rate of 1.5 days per 1 kilogram of meat weight and an additional 3-4 days just in case. Salt should be in a leg-sized box with a hole in the bottom to remove liquid or other suitable container. Oppression weighing up to 20 kg is required. Without pressing, cavities will remain inside the ham, which is bad. They are also pressed in order to slightly align the leg in thickness, so that in the future all processes (alignment, sluggishness and maturation) go evenly in all parts of the leg. Break the salt several times if necessary. The ham should not touch the walls of the container; it should be laid with the cut down. Before putting it in salt, sprinkle the leg with a solution of nitrite salt (20 grams per 1 liter of boiled water), paying special attention to the places around the bone. The solution needs 10% of the weight of the leg. You do not need to inject at your own peril and risk.
The layer of salt should be at least 10 cm on all sides of the leg. Salting time is taken at the rate of 1.5 days per 1 kilogram of meat weight and an additional 3-4 days just in case. Salt should be in a leg-sized box with a hole in the bottom to remove liquid or other suitable container. Oppression weighing up to 20 kg is required. Without pressing, cavities will remain inside the ham, which is bad. They are also pressed in order to slightly align the leg in thickness, so that in the future all processes (alignment, sluggishness and maturation) go evenly in all parts of the leg. Break the salt several times if necessary. The ham should not touch the walls of the container; it should be laid with the cut down. Before putting it in salt, sprinkle the leg with a solution of nitrite salt (20 grams per 1 liter of boiled water), paying special attention to the places around the bone. The solution needs 10% of the weight of the leg. You do not need to inject at your own peril and risk.

Salting the leg for the ham.

Sodium nitrite is officially used in an EU-certified product. After salting, the hide must be firm.

► Stage 2. Washing.

After the end of salting, the meat is quickly washed with very cold water from the salt residues with a brush.
After the end of salting, the meat is quickly washed with very cold water from the salt residues with a brush.

Foot wash.

After washing, leave for a couple of hours to drain and dry.
After washing, leave for a couple of hours to drain and dry.

Salted ham leg.

► Step 3. Alignment.

It is produced at a temperature of 3-6 ° C and a relative humidity of 80-90%. Duration from 35 to 45 days. At the same time, it provides a gradual and uniform distribution of salt over the muscle mass and the subsequent removal of moisture from it. There should be a little ventilation. In the summertime, I recommend not to use attics, garages and other places where it is impossible to create the necessary temperature and humidity conditions. This will definitely lead to excessive drying of the product, it is quite problematic to fix it later.
It is produced at a temperature of 3-6 ° C and a relative humidity of 80-90%. Duration from 35 to 45 days. At the same time, it provides a gradual and uniform distribution of salt over the muscle mass and the subsequent removal of moisture from it. There should be a little ventilation. In the summertime, I recommend not to use attics, garages and other places where it is impossible to create the necessary temperature and humidity conditions. This will definitely lead to excessive drying of the product, it is quite problematic to fix it later.

Jamon in the process of leveling.

The most suitable place is cellars and / or basements with constant temperature and humidity. If there is a lot of mold, then there is not enough ventilation and the humidity is too high. Now it is important to monitor the condition of the feet. And in the absence of such places, it is better to use climatic chambers - industrial, home-made, etc. .d.
The most suitable place is cellars and / or basements with constant temperature and humidity. If there is a lot of mold, then there is not enough ventilation and the humidity is too high. Now it is important to monitor the condition of the feet. And in the absence of such places, it is better to use climatic chambers - industrial, home-made, etc. .d.

Jamon in the climatic chamber. Homemade cameras

do not cost much, but you will not spoil the product with the cost of the camera itself.

► Step 4. Drying.

The leg is suspended vertically. Temperature 10-15 ° C. Duration up to 6 months. There should be some ventilation. After 3-4 months of drying or with a weight loss of more than 30%, coat the meat cut with olive oil when the temperature rises or dries.
But it is better to use a special putty: • lard (internal fat) - 2 parts, • flour 1 part, • paprika 1 part, • a little red pepper and water to dilute to the consistency of sour cream.
But it is better to use a special putty: • lard (internal fat) - 2 parts, • flour 1 part, • paprika 1 part, • a little red pepper and water to dilute to the consistency of sour cream.

Ingredients for coating.

This stops the excessive drying process. Wipe with alcohol or vinegar solution before applying putty. There is no need to lubricate places with leather or lard.
This stops the excessive drying process. Wipe with alcohol or vinegar solution before applying putty. There is no need to lubricate places with leather or lard.

Jamon coating. If a lot of mold appears, then it must be wiped with alcohol or vinegar solution. A small amount of white mold indicates the naturalness of the product and compliance with the production technology. You can simply wipe your foot with a linen or cotton cloth dipped in olive oil. Green mold is not very good, but it can be remedied. Black mold - the product is spoiled. Don't risk it!

Be sure to provide protection against flies and other animals.

► Stage 5. Aging / maturation.

The temperature regime and draft are not so critical, but it is better to keep it in comfortable conditions, for example, a cellar at 10-15 ° C. The duration of this stage is up to 12 months.
The temperature regime and draft are not so critical, but it is better to keep it in comfortable conditions, for example, a cellar at 10-15 ° C. The duration of this stage is up to 12 months.

Jamon in the cellar.

If you plan to leave the ham to ripen for a longer period, then the temperature should be lowered to 5-10 ° C. The main criterion is 40% loss of the original weight and no more. It is necessary to monitor the condition of the leg.

► Stage 6. The most interesting.

• Quick wash with hot water with a brush against mold and efflorescence. • Quick drying with a hairdryer. • Cut - use. Cut off exactly as much jamon as you eat at one time, then be sure to cover the cut with the remnants of the cut fat or a cloth moistened with olive oil, so that the meat does not dry out.
• Quick wash with hot water with a brush against mold and efflorescence. • Quick drying with a hairdryer. • Cut - use. Cut off exactly as much jamon as you eat at one time, then be sure to cover the cut with the remnants of the cut fat or a cloth moistened with olive oil, so that the meat does not dry out.
Hamonera.
Hamonera.

Installing a jamon in a jamoneru.

There are a great many recipes for eating such meat.
There are a great many recipes for eating such meat.

Jamon slicing. It's a good idea to just sip with

homemade grape wine.

Enjoy your meal!

Video version of the recipe:

Top 6 recipes for making pork jamon at home: a step-by-step description of how to make a meat delicacy from Spain (photo & video) + reviews

How to prepare a delicacy at home?

Preparation:

  1. Many people like this meat, but not all live in private houses and have rooms suitable for long aging and drying of the ham, in which case I recommend a quick recipe for help. To create a dish using this method, you need to buy the following ingredients:
  2. The meat is rubbed with a mixture of sugar and salt (mixing ratio 1: 2).
  3. Then they put it in a suitable bowl, press down with a load and send it to the refrigerator for three days.
  4. Every morning and evening, the loin must be turned over, and the juice that it has allocated must be drained.
  5. Then, after three days, the loin is dried with napkins and rubbed with a mixture of spices (garlic, coriander, laurel, ground pepper).

After that, the ham is wrapped in gauze, tied well with a rope and hung on the balcony in the shade.

Culinary experts note that pork cooked according to the above recipe is ready to eat on the fourth day. But in order for the dish to resemble jamon as much as possible, it is worth drying it for at least two weeks.

Lamb jamon

  • A meat delicacy made from lamb turns out to be no less tasty. To prepare it, you will need the following products:
  • Leg of lamb weighing two kilograms;

Four kilograms of salt.

  1. The question of how to make a meal can be answered like this:
  2. A pound of salt is poured onto a baking sheet covered with foil, then a leg of lamb is placed and covered with salt on top.
  3. Then the meat is sent to the refrigerator for a day.
  4. Then the lamb is taken out of the refrigerator, shaken off excess salt, and the liquid released from it is also removed.
  5. The leg of lamb is again rolled in salt and stored in the refrigerator for two days.
  6. The salt is replaced, and the meat is again sent to storage in the refrigerator, but already for four days.

After this period, all salt and excess liquid are removed from the lamb, the leg is suspended vertically in a dry ventilated room, for example, on a balcony, and hangs there for 7-8 days.

Finished dried lamb has a dark shade, it must be stored in the refrigerator, and served on the table, cut into slices.

Turkey jamon

  • A dietary deli meats are best prepared with turkey. To prepare a dish, you need to stock up on the following products:
  • Turkey breast in the amount of one kilogram;
  • Two tablespoons of salt;
  • A teaspoon of ground black pepper;
  • A small spoonful of paprika;
  • 100 ml of strong wine;
  • Hops-suneli in the amount of one teaspoon;

A small spoonful of coriander.

  1. The homemade recipe for this non-classic jamon is as follows:
  2. A mixture is made of spices, wine and salt, in which turkey meat is placed under a press, then it is placed in the refrigerator for a day.
  3. Then, excess liquid and salt are removed from the meat product, it is wrapped tightly in gauze and sent to dry on the balcony for three days in the shade, in a suspended state.

The finished meal is wrapped in cling film or foil and stored in the refrigerator.

It is worth noting that the turkey delicacy looks much lighter than the one prepared in the classic way from pork.

Wild boar jamon

  1. Wild boar meat delicacy is a dish of real hunters. To prepare a boar leg dish, you will also need one kilogram of salt. Experienced hunters prepare food according to the following recipe:
  2. The leg is washed, pierced in several places with a knife, immersed in a bag and covered with a kilogram of salt.
  3. Then the meat is forgotten for three days.
  4. After this time, the boar ham is taken out, washed thoroughly from salt and smeared over the entire surface with butter melted in a pan, so that the meat does not dry out, but withers.

The ham is then suspended vertically in a cool dry place and dried for about two months.

Wild boar jamon turns out to be delicious, with such a dish you can please yourself and your loved ones on any solemn occasion.

It is interesting that the delicacy, prepared in accordance with all Spanish traditions, acquires a special hardness during the drying process due to the loss of moisture. Sometimes in Spain, for cutting such meat, they resort to the services of a cortador - a strong and sturdy man, a slicer.

Of course, meat cooked with different variations at home is not so hard, so it is much easier to cut it.

It is worth noting that before serving, the jamon should be cut into very thin slices, and grease the cut edges of the meat with ghee so that they do not wind out.

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For now, I recommend everyone to try the delicious jamon, prepared by you at home according to the recommendations from the article.

With warming, it is necessary to begin an active fight against these insects. You also need to protect the meat from touching. We recommend using a mosquito net with a minimum mesh size, and you also need to prepare the wire for making the frame.

An important point is the fight against flies. With warming, it is necessary to begin an active fight against these insects. You also need to protect the meat from touching. We recommend using a mosquito net with a minimum mesh size, and you also need to prepare the wire for making the frame. To make a shelter from a mosquito net and wire, you will need a nylon thread and a needle for stitching. You must make a protective cap and put it on the meat piece, while it is advisable not to come into contact with the product.

In places of contact with meat, rotting can form, which will lead to spoilage of the entire finished product.

You must make a protective cap and put it on the meat piece, while it is advisable not to come into contact with the product.

Accelerated cooking of jamon

The recipe described above will help to prepare an almost authentic jamon, which practically does not differ from the Spanish one. However, this method is not suitable for a city apartment. Therefore, we will describe another option - the fastest and cheapest.

We do not need to dry a whole uncut ham together with bones (which is not very convenient in a city apartment). I need to buy a good piece of loin. Prepare a mixture for salting (salt and sugar in a 2: 1 ratio). We clean the cut from all that is superfluous and rub it liberally with a pickling mixture. We put the meat in a flat container (basin, large bowl) and press down with oppression. We put it in the refrigerator for 3 days. Twice a day you need to turn the meat over, draining the secreted liquid.

Dry salted pork with napkins. Rub with spices. The composition can be different. Be sure to use pepper, ground laurel, garlic, coriander. We wrap the cut in cheesecloth, pull it tight with twine and hang it in the shade on the balcony. An important point! Meat should not be exposed to heat. Therefore, if the temperature is too high, put the pork in the bottom of the refrigerator for a day. We hang on the balcony in the evening, at night.

After three to four days, the jamon prepared in this way can be eaten. But prolonged drying allows you to get a more pronounced taste. Therefore, it is better to keep the ham for at least 2-3 weeks.

What is Jamon?

This dish is not ham, as many people assume, but a dry-cured ham of pork or some other types of meat. In Spain, there are several varieties of this food.

One of the most famous and inexpensive jamon is Serrano jamon made from the hind leg of a pig with a white hoof.

"Iberico" is a more expensive type of meat delicacy, it is also made from pork, but with a black hoof, that is, from pigs of a special breed of black color. There are also such types of jamon as "Beyot" and "Resevo".

  1. The question of how to prepare this delicacy from meat arises for many people for a reason, since many people know how important it is for the body to eat meat dishes prepared correctly. The basic recipe is to follow these steps:
  2. Basically prepare a piglet from the back leg.
  3. For a start, extra fat is removed from meat, then the meat falls asleep with the sea salt and store in this form about two weeks indoors with a temperature of 0 to +8 degrees.
  4. Then, the legs are removed from the legs, washed, dried and hang in a vertical position.
  5. Next, the meat is knitted, reduce its salinity in a wet room for a month or two.
  6. At the end of the process of cooking, pork ham is left to be dried also in a vertical position.

The degree of readiness of the product is checked by a puncture with a special needle of beef bone. Ready ham has a special aroma.

In Spain, this meat delicacy is eaten with greens, various cheeses, added to salads, stand together with vegetables and seafood.

You must make a protective cap and put it on the meat piece, while it is advisable not to come into contact with the product.

Recipe step by step

For the preparation of this Spanish Hamon, the meat of pigs are used, which in life fed with acorns, it is this food that gives the finished delicacy of anything that is no comparable aroma and taste.

The recipe described above will help to prepare an almost authentic jamon, which practically does not differ from the Spanish one. However, this method is not suitable for a city apartment. Therefore, we will describe another option - the fastest and cheapest.

We do not need to dry a whole uncut ham together with bones (which is not very convenient in a city apartment). I need to buy a good piece of loin. Prepare a mixture for salting (salt and sugar in a 2: 1 ratio). We clean the cut from all that is superfluous and rub it liberally with a pickling mixture. We put the meat in a flat container (basin, large bowl) and press down with oppression. We put it in the refrigerator for 3 days. Twice a day you need to turn the meat over, draining the secreted liquid.

The recipe described above will help to cook almost authentic Hamon, almost not different from Spanish. However, this method is not suitable for an urban apartment. Therefore, we describe another option - the fastest and cheapest.

Today I will not surprise the kebab or baked meat, and if you wanted to pamper our guests or close to a delicious and unusual dish, then cooking a hamon is a great idea. In order to proceed to the direct cooking process, first need to know everything about this dish.

So what is Hamon? This is a dye of raw meat (pork, if we talk about the right Hamon). In addition to this component, there is nothing more in this dish, the only requirement is to cut it very thin, the maximum. It is necessary to prepare it not just from any piece of pig, namely from the ham. Previously, this dish was made solely from a pig that was fed with acorns and other special products. So that the meat was obtained very tasty.

Today, unfortunately, it is hard to find such a pig that was powered by acorns and other exquisite products, but Hamon at home can be prepared from an ordinary piece of pork.

  • Here the main thing is to adhere to a certain recipe (we offer a time-tested, and therefore reliable). Let's first figure it out in some sedacts of cooking, and then find out the way itself:
  • Remember, the main ingredients of our dish are pork and salt.
  • Meat that has already been patched is best stored in the basement, but if there is no such possibility, then the refrigerator will become a worthy alternative.

As for the time to salmon, it is best to calculate in such a way that for one kilogram of meat, it is necessary to withstand 24 hours of salmon.

If you plant a piece of less than 5 kg, it is better to still withstand days 7, during which time the salt is absorbed, as it should be, and allotted over the entire surface, and the moisture is evaporated (extra, of course).

  • Preparing Hamon at home:
  • Pork must be thoroughly rinsed (whatever clean it does not seem), and fall asleep salt. It needs a lot, so that the meat is loaded in it, and that the salt also was too. After that, we leave in this form for 2 days, and in the room the temperature indicators should not be less than 28, and the ideal option is 30 degrees of heat.

Now it will be necessary to store meat in a warm and dark room for 5 months, the ideal option is 36 months (it is so much time is necessary to get a real Hamon at home).

  • So, how to quickly prepare "homemade jamon":
  • Sugar - not less than 900 g
  • Salt - 1900 g

Loin - 900 g

  • Preparation:
  • First you need to mix salt and sugar, after which you need to carefully grate the meat with the prepared mixture.
  • After that, you need to put the salted meat in a deep bowl and put a heavy press on top. In this form, leave the meat alone for 72 hours, at least. Do not forget that every day, several times, at least 2, you need to turn the meat from one side to the other.
  • Do not forget to also pour out of the dishes and the liquid that comes out of the meat.
  • After three days, you need to take out the meat and pack this piece in a clean towel in order for the meat to dry properly.
  • Now it's time to dump the loin in spices (it can be a wide variety of spices that you like). We do it carefully.

The next step is to wrap the meat in spices in cheesecloth (if one is not at hand, a thin cloth will do). We hang meat on a balcony, loggia or other room with good ventilation. We leave it in this form for 2 weeks.

You need to cut the finished meat into thin slices and, among other things, it does not deteriorate throughout the year.

The chemical composition and beneficial properties of jamon

When using any product, we are always interested in the main question - what are its useful properties and whether there are any contraindications.

Despite the fact that jamon is a meat product, in Spain it belongs to dietary products. It contains only about 160 kcal. The composition of fats, proteins, carbohydrates is also small. Most of all in jamon is protein - 31 g, fat - 16 g, and very few carbohydrates - only 1 g.

You can find vitamins in this meat product, especially A and E. The presence of these vitamins gives our body beauty, and most importantly does not allow us to age quickly. There is such an important vitamin as vitamin B. As for the mineral composition, jamon contains a lot of phosphorus, potassium, calcium, iron, magnesium and sulfur.

Tyrosine is necessary for the normal functioning of the thyroid gland and kidneys. There is also a lot of it in jamon. In addition, tyrosine promotes better cell regeneration and repair. This means that the aging of the body will be somewhat slowed down.

It is noticed that jamon has a positive effect on the cardiovascular system, on the nervous system, improves the appearance and condition of the skin and hair.

The jamon contains unsaturated oleic acid. It is characterized by the fact that it participates in all its metabolic processes in our body, cleanses it, removes cholesterol. Thus, this acid carries out a kind of prevention of diseases such as atherosclerosis, hypertension.

Doctors in Spain recommend it even to those on a diet. And even more, you can consume 100 g three times a week. And if you eat it without bread, and even without alcohol, then you will not gain weight at all. Best served as a main course instead of meat. Although the jamon contains more calories than the usual vegetables, the fats and proteins contained in it are absorbed by the body much more slowly. And this is precisely what prevents a person from gaining weight. Nutritionists have found that even diabetics can eat jamon.

Turkey

Ingredients

At home, jamon is even tastier than store-bought jamon. In addition to pork, you can also cook it from turkey. In this case, the treat will dry out faster. The most successful turkey snack recipe is published below.

  • For dishes you need to take:
  • Turkey - shin approximately 2 kg;
  • Sugar beet - 2 h.;
  • Black ground pepper - 2 tbsp. l.;
  • Cumin - 2 tbsp. l.;
  • Dry garlic - 3-3.5 st. l.;
  • Coriander - 2.5-3 tbsp. l.;
  • Dried basil - 2.5-3 tbsp. l.;
  • Dry mustard - 3-3.5 tbsp. l.;
  • Sweet paprika - 2.5-3 tbsp. l.;

Video.

Salt for such a recipe must be chosen large. The larger its granules will be, the better for snacks. If only a small product turned out to be at hand, it is necessary to moisten it with water, dry and split into the slices suitable.

Step-by-step cooking process

  1. The cooking process includes several stages:
  2. The shin of turkey for starters will need to rinse thoroughly and dry. Then remove the skin from it.
  3. The resulting workpiece at the next step on each side is deceived by spices. All the spices declared in the recipe in the overall dishes are mixed for this. Frame a turkey should be very intensively so that it does not get fresh.
  4. It remains to cover the bird with a large salt. It is difficult to determine the recommended amount of dry ingredient in advance. Turkey must be covered with salt from all sides.
  5. In this form, the shin is sent to the refrigerator for 70-75 hours. It is impossible to remove it into the package or film.

At the next stage, the whole large salt should be knocked off from the bird. Then - wrap the shin in clean gauze (1 or 2 layers) and hang in the kitchen or on a glazed heated balcony. The meat should be filled in this form about 7-10 days. As a result, it hardens. The optimal temperature is 22-27 °, and humidity - 33-37%. The exact time of letting will depend on the size of the turkey's tibia.

As a result, the snack is pretty salty. If there is a need to minimize such an effect, then you can soak the finished shin in clean water. It will take about 3-3.5 hours to this process. Each half an hour will need to change the water to fresh. Pushed snack is allowed only if the bone in the lower leg is damaged. And the finished turkey is already labeled with paper napkins or towels.

Hamon production technology

Interestingly, no secrets of preparing this Hamon exist. The Spaniards of the eyelids did him at home and did not consider some national heritage. On an industrial scale to produce Delicates started quite recently. The whole process can be divided into several main steps.

1. First, the ham is pre-processed. All excess fat and substandard places are cut off from it. Then the meat is very abundantly falling asleep with sea salt, after which they leave for two weeks with a strictly weathered temperature - from zero to 5 degrees.

2. Meat is cleaned of salt, is washed and dry. Then it is suspended for the drilling process, or drying. This process takes about 6-12 months. During taking, accurate temperature should be maintained. First, 7 ºC is installed, and then it increases very smoothly according to the graph.

3. Merry. Also a very important process. There are also special conditions for temperature and humidity. And to take the ripening can up to one and a half years (some manufacturers have enough and several months).

4. Removing the sample. This is engaged in a highly qualified tastor, perfectly disassembled in all nuances of Hamon's fragrance. It skeins the product and determines the smell of readiness.

As you can see, the process of cooking with apparent outer simplicity (salted and hanging dry) is actually very complex. In addition to correctly focused pigs, special breed for delicacy will require equipment that ensures permanent support for the required air parameters.

Jamon simplified version

However, there is absolutely no need to give up. The proposed recipe for making jamon at home will allow you to get a product that almost does not differ in taste from the original. Of course, for a completely authentic jamon, you will need a trip to Spain in order to purchase the correct pig. However, the differences between the delicacies obtained from different breeds can only be caught by a professional taster. But what you need is a basement and a well-ventilated room.

So, you need to take a good ham of a young pig weighing four kilograms. We clean the cut from all that is superfluous. We place it in a spacious container like a basin. We fill the meat with a lot of sea salt. We do not regret the salt, we take about 12 kg. For at least four days (based on a day per 1 kg), we keep the meat in a cool, dark place. Periodically turn the ham over - this is necessary for its even salting.

Homemade spicy jamon: a quick recipe

Drying is a rather lengthy process. But you can always enjoy cooking. The recipe is made from the loin. You just need to choose high quality fresh or chilled meat.

The taste of the product will be more original if you use your favorite spices and seasonings. Bay leaves, a mixture of peppers, rosemary, thyme are ideally combined with meat.

Ingredients:

  • Pork loin - 1.5 kg;
  • Salt - ½ kg;
  • Sugar - ¼ kg;
  • Ground black pepper - 2 teaspoons;
  • Chopped bay leaf - 1 teaspoon;
  • Dried basil, rosemary, ground coriander - 1 teaspoon;
  • Vinegar 6% - 100 ml.

Homemade spicy jamon: a quick recipe

Cooking method:

  1. The meat is washed, dried with a paper towel, rubbed with a mixture of sugar, salt and spices;
  2. We remove the piece in an enamel pan and press down with a load. If there is no kettlebell in the house, then you can use cereals in packages;
  3. We put the meat in the refrigerator for 3 days for salting;
  4. Turn the meat 3-4 times a day, and drain the excess moisture. This is necessary so that the loin is salted evenly;
  5. After 3 days, dry the meat, rub it with spices again, wrap it with gauze and tie it with twine;
  6. We dry the loin for 25 days in the fresh air.

Some tricks for making jamon

If you decide to cook a delicacy at home, then the following recommendations will help you with this:

  • Instead of gauze, you can make a shelter from a mosquito net, which is sold by the meter in any hardware store. The mosquito net will not come into close contact with the piece, which will ensure good air circulation;
  • Salt should be taken only very coarse. It will act as an adsorbent. Thanks to this, excess moisture will come out faster during salting. Experienced chefs recommend using sea salt, as it contains natural iodine, which acts as an antiseptic. It is better not to use ordinary table salt with iodine, as it will give the meat an unpleasant aftertaste and aroma;
  • Pieces should be selected with a thin layer of fat. Thick fat salted out worse. In addition, it will not allow salt to penetrate the bone, which can lead to the risk of spoilage of the product;
  • During the drying process, a white bloom will appear on the piece. You do not need to remove it. This is a natural process of salt release;
  • Meat must not be punctured or cut during the drying process. Any damage can result in product deterioration;
  • If, during the drying process, dark circles began to appear on the piece, then they should be locally treated with alcohol. In no case should you pick off dark spots with a knife.

In Spain, jamon is a dietary product that can be consumed by people of all ages. The delicacy is rich in oleic acid, which is indispensable for the human body. Oleic acid normalizes the rate of metabolic processes and protects the blood from the formation of harmful cholesterol. In addition, moderate consumption of ham slows down the aging process and prolongs youthfulness!

After a few days, the salted cut is cleaned of salt, washed and dried. Then we hang it up for drying. It is very good if there is an opportunity to raise the temperature by 1 degree every week. We dry the meat for at least six months. After that, the ham must be moved to a cooler place for ripening. Here he should hang for at least another 3 months.

Which meat eater does not like dry-cured delicacies? Properly cooked meat will be both tasty and healthy (in refutation of the opinion of Bulgakov's professor Preobrazhensky). Of course, the highest quality products are quite expensive. Therefore, when looking at the price tag of Spanish jamon, it is easier to convince yourself that there is “solid cholesterol”. And if you still want the finest jerky meat? It doesn't matter, you can learn how to cook delicacies at home, and even the famous Spanish ham.

A faster way to make jamon at home

Connoisseurs of this delicacy will love the recipe below, in which there is no tedious waiting, and everything is quite simple - cook and enjoy!

We will need:

- loin (1kg.)

- sugar (1kg.)

- sea salt (2kg.)

1. Thoroughly mix sugar with sea salt and grate pork.

2. Lowering the meat into a container or basin and press down with a press. Leave for at least three days.

3. Twice a day the pork should be turned over, as well as the oozing liquid should be drained.

4. After the due date, take out the meat and wrap it in a towel to dry.

5. Roll the dried pork in spices.

6. Wrap a piece in a thin cloth (you can take gauze) and rewinding it tightly enough with a rope, hang it on the balcony. The exposure time is from 5 to 15 days.

The delicacy obtained in this way has a great advantage - it does not deteriorate for a very long time (up to 12 months). So that the meat in the place of the cut does not wind up, it is advisable to grease it with melted butter.

There are also several secrets in slicing jamon. For example, in Spain there is a certain profession for this - cortador. Perfectly thin slices are cut using a long and sharply sharpened knife and a meat stand called "jamoner". This exotic delicacy will melt in your mouth, especially if the proportion of thickness is observed - the slices should be almost transparent.

wine for jamonThis product is used as one of the ingredients in a salad or soup, an appetizer or a main course.

Jamon - dry-cured pork from an animal's ham. This delicacy is made only from the meat of Iberian pigs, which must follow a diet of cork oak acorns throughout their lives. The homeland of this product is Spain. Practically throughout its territory, various variations of jamon are prepared. Despite the complexity of the process, this delicacy can be made at home, and hard-to-find products can be replaced with cheaper counterparts.

Preparation for work

DIY jamon is tasty and moderately salty meat. Its preparation takes a lot of time, so before making a jamon at home, you need to weigh all the risks and be patient.

Jamon at home recipe

Jamon is made using only two ingredients: meat and salt. A real delicacy is made from a pig's hind leg, which is covered with a lot of quality salt. This dehydrates the meat, after which it is dried for a long time. The longer this procedure lasts, the more valuable and expensive the finished product becomes.

The classic Spanish ham is made in two types: Serrano and Iberico. With the growth of its popularity and the increase in demand, chefs around the world began to come up with similar cooking options using other meat. Most often, you can find jamon cooked according to the classic recipe, only from beef or lamb.

Making jamon at home is not easy. This requires not only skill, but also a lot of free time. Few products are used for the delicacy, so it is available to almost everyone. Pork leg is inexpensive, and salt is always found in any kitchen.

Purchase of pork leg should be done from a reputable supplier or a reputable store. When choosing meat, you should pay attention to its quality, appearance, smell and fat content. It is on these factors that the taste of the finished product will depend. If any of them is in doubt, then it is better to refuse such a purchase and look for more attractive options. When choosing salt for a dish, you should take into account its size. The ideal option would be to use coarse sea salt. If it is not there, then a regular stone one will do.

Jamon at homeCooking recipes

Chefs from all over the world have come up with a huge number of homemade ham recipes. Each of them is interesting in its own way, allowing you to get a unique taste of the finished delicacy. Beginners in this business should take into account that for a faster preparation of the dish, it is necessary to take the hams of young pigs. A good option for your first culinary experience is to use a loin.

Classic version

This cooking method is the simplest and most frequently used one. The whole process of working with meat is simple, but it requires patience, accuracy and strict adherence to all the recommendations of professionals.

The classic recipe for dried pork leg involves the use of such ingredients: pork leg weighing at least four kilograms, coarse sea salt.

  1. How to make jamon at homeThe cooking process is simple and includes the following steps:
  2. The ham of a young pig is taken and completely covered with sea salt. A deep wooden trough is perfect for salting meat. If it is not there, then any large deep container can be used. Salt will help the meat to become more resistant to environmental influences and prevent spoilage for a long period of time.
  3. The container is placed in a dark and cool place. Salting time depends on the weight of the ham. For each kilogram of it, one day of salting must be set aside. That is, if you have a five-kilogram ham, then you have to salt it for five days. It is very important to maintain a constant temperature of no more than five degrees in the room and a humidity of at least 80%.
  4. After the meat is salted, it is thoroughly washed with water to get rid of excess salt. After that, it is placed in a freezer and kept there for at least one and a half months. During this period, the salt will be distributed throughout the meat and evenly salted it.
  5. After the specified time has elapsed, the meat is removed from the freezer and suspended vertically in a well-ventilated room with suitable conditions for drying. It should be about seventeen degrees above zero and 70% humidity. These values ​​should be maintained for four or five months of product drying.
  6. At the final stage of the process, the ham is placed in a cold and at the same time dark place (a basement is ideal). The storage temperature of the product should not exceed ten degrees.

Jamon recipe

After a year and a half, the ham is ready to eat.

If this is not the first time you are preparing this delicacy and you know all the intricacies of the process, then you can check the product at the last stage of preparation. To do this, once every two months, it is necessary to pierce the ham with a special needle and monitor all criteria for the quality of the product (smell, color, texture).

Spanish dish

The Spanish recipe for jamon at home involves the use of a large amount of salt. This helps to salt the meat evenly and make it perfectly seasoned. To prepare such a jamon, you need to buy the following ingredients: young pig's ham - 4-5 kg, coarse sea salt - 10 kg.

  1. How to make jamon at homeThis delicacy is prepared like this:
  2. The ham is pre-prepared for salting. To do this, all excess fat is cut off from it, after which the meat is slightly dried in the open air.
  3. Then the meat is rubbed with plenty of sea salt.
  4. The pork is transferred to a pre-prepared enamel bowl and salted for two weeks with the lid closed. The process should take place in a cool and dark place.
  5. Every two days the ham is turned over for even salting of all parts.
  6. At the end of the salting procedure, the ham is removed from the dishes and thoroughly washed with cold water.
  7. The surface of the meat is wrapped with gauze and hung from the ceiling for drying.
  8. The product is aged for about six months. During drying, the room temperature rises by one degree every week. This will remove unnecessary liquid and fat from the meat.

After drying, the ham is sent to a cold place for three months. During this time, it will acquire a great taste, be saturated with aroma and will be ready for use.

Quick jamon

This recipe will appeal to those who do not like to wait long, but want to get a truly delicious product. To speed up the process, a loin will be used instead of a ham.

The presence of various seasonings in the recipe will give a special flavor to the finished dish.

It will require: 1 kg of pork loin, 2 kg of coarse salt, 1 kg of granulated sugar, basil, a mixture of peppers, grated bay leaves, curry.

  1. Jamon homemade recipeThe manufacture of this product takes place in several stages:
  2. Pre-air-dried pork is sprinkled with a mixture of salt and sugar.
  3. The loin is transferred to an enamel container, and a load is placed on top. So the meat is aged for about three days. In the process of salting, it must be turned over several times a day and the resulting liquid must be drained.
  4. After three days, the meat is rubbed with a spice mixture.
  5. Then the loin is wrapped in gauze, covered with thread and suspended from the ceiling for five days. This procedure can be done on the balcony, only it is necessary to additionally protect the meat from flies and other insects.
  6. After five days, the dish is ready to eat. Experienced cooks advise you to keep such meat for about a month. During this time, it “ripens” and turns into a real delicacy.
  7. After that, the surface of the meat is greased with ghee or pork fat and put into the refrigerator. All this allows you to store the finished product for a long time and not be afraid of chapping the edges.

Jamon is served on the table cut into as thin pieces as possible. In the homeland of the dish, in Spain, this is a whole art, which the cortadors (masters of jamon slicing) have been studying for a long time.

Spicy delicacy

This recipe for making jamon involves the use of a large number of spices, which give the finished delicacy a unique and incomparable taste. For a spicy ham you need: 2 kg of meat, 0.5 kg of salt, 0.25 kg of sugar, 0.1 ml of vinegar, bay leaf, black pepper, basil, thyme, coriander, rosemary.

  1. Spanish jamonA dry-cured loin is made in compliance with the following sequence of actions:
  2. Washed and dried meat is placed in an enameled dish with a lid.
  3. The pork is then sprinkled with vinegar and rubbed with a mixture of spices, salt and sugar.
  4. A small lid is placed on top and a load is placed. After that, the container is placed in the refrigerator for three days.
  5. Every day, the meat is turned over and the released liquid is drained from it.
  6. After that, the loin is dried and sprinkled with a mixture of spices again.
  7. The meat is wrapped with gauze, tied with a strong thread and hung on the balcony.
  8. If the ham is made during the hot season, then during the day it can be transferred to a cooler room, and at night it can be returned to the balcony.

After a month of this drying, the jamon will be ready to serve.

Slicing and serving

Chopping and serving meat correctly is just as important as cooking it well. To do this, use a special jamoner device. With its help, the ham is fixed and does not slip out.

How jamon is made

Under no circumstances should the jamon be automatically sliced, as this will ruin it and nullify many years of work. Only a specially prepared cortador can cut this delicacy correctly. With a special tool, he cuts the thinnest slices of meat and puts them on a plate.

  • How to make jamonYou can serve jamon with various additional ingredients:
  • citrus;
  • hard cheeses;
  • mushrooms;
  • smoked fish;
  • melon;
  • greens;
  • pickles;
  • fresh vegetables;

alcohol.

In Spain, this is most often done with melon. Its pieces are wrapped in long slices of thinly sliced ​​meat and are eaten only by hand. You will greatly offend the Spaniard if you eat jamon with bread. It is best added to salads or when preparing appetizers and meatloafs.

Useful Tips Jamon is a very delicate food that can be spoiled easily.

  1. Purchase of pork leg should be done from a reputable supplier or a reputable store. When choosing meat, you should pay attention to its quality, appearance, smell and fat content. It is on these factors that the taste of the finished product will depend. If any of them is in doubt, then it is better to refuse such a purchase and look for more attractive options. When choosing salt for a dish, you should take into account its size. The ideal option would be to use coarse sea salt. If it is not there, then a regular stone one will do.... With improper storage or non-observance of all the subtleties of cooking, it becomes tasteless and loses its aroma. To get the most out of your ham, consider the following professional advice:
  2. When making ham from an animal's ham, the skin must not be completely cut off. It not only helps to protect the meat from drying out, but also prevents the aging of the fat.
  3. To prepare a delicacy, it is better not to use very fatty pork, as the salt may not completely salt the product and spoil it.
  4. When making jamon, it is best to use coarse salt. It draws moisture out of meat much better than shallow ones.
  5. The use of sea salt, which contains natural iodine, helps to disinfect the dish and make it safe for humans. You do not need to use commercially available iodized salt as it has a specific odor that will ruin your delicacy.
  6. Do not remove white deposits from the surface of the ham. Its appearance is caused by the release of salt, which is a completely normal process.
  7. Never pierce or cut meat during cooking. Such the slightest "injury" can ruin the whole piece.

Darkened spots on the surface of the ham are not removed, but wiped with alcohol.

Jamon is a unique and delicious product. Its preparation has been perfected by craftsmen for many centuries, so it is important to follow all their advice. If you do everything right, you can fully enjoy the sophisticated taste of jamon.

Originally posted 2018-04-17 08:27:03.

Which meat eater does not like dry-cured delicacies? Properly cooked meat will be both tasty and healthy (in refutation of the opinion of Bulgakov's professor Preobrazhensky). Of course, the highest quality products are quite expensive. Therefore, when looking at the price tag of a Spanish ham, it is easier to convince

Jamon as it is

Jamon is dry-cured pork. It is believed that it is prepared exclusively from pork ham. Although the Spaniards use other parts of the carcass to prepare their national dish. Therefore, when determining a specific type of delicacy, the type of cut used is often mentioned. Making a real jamon at home is very difficult. Especially in a city apartment.

Problems begin already at the stage of finding the right raw material. For a real Spanish ham, only the meat of Iberian pigs, which are bred in the Iberian Peninsula, is suitable. Moreover, these pigs are also fed on a strictly defined diet, consisting almost entirely of acorns. And the acorns themselves should be only from cork oak.

If the pigs were of a different breed or ate a different food, the correct jamon will not work. It won't taste like that.

Making Spanish jamon at home

Recipe for making pork jamon at home

Kitchenware: large plastic bucket; board; knife; twine; Libra. Time for preparing: 2.5 months.

Ingredients

pork knuckle 1.5KG
nitrite salt 2 tsp
coarse salt 10 Kg

Recipe step by step

  1. Pour about 3 cm of salt into a deep container (plastic bucket). Wipe the shank with 2 teaspoons of nitrite salt on all sides and place in a bucket.
  2. Top with the remaining salt and tamp. How to make jamon at home according to a recipe with a photo
  3. Place the bucket in a cold place for 9 days, during which you need to check and turn the shank, and, if necessary, refill it with dry salt. making jamon with a recipe at home
  4. Wipe the salt off the shank and hang it at room temperature for about 6-8 hours. Homemade jamon can be made from pork according to a simple recipe.
  5. After that, hang it in a room or refrigerator at a temperature of 8-12 degrees for 2 months. Cooking jamon at home: recipe with photo

Video of the recipe for pork knuckle jamon at home

Watch this video recipe in order to find out how to make salting correctly and how the meat will turn out in the end.

Culinary Tips

  • If the pork fat after the drying process is white, then your ham is not spoiled and cooked correctly.
  • The use of nitrite salt will preserve the beautiful shade of the meat and prevent decay processes.
  • If, after drying, the weight of the shank has decreased by 25-30%, then it is ready.

Preparation:

• water. ► The stage is preliminary.

Get a good pork leg weighing 10-13 kg with a thin layer of bacon. Cut off the excess nicely.

Get a good pork leg weighing 10-13 kg with a thin layer of bacon. Cut off the excess nicely.

Trimming the leg for the ham.

The skin for the ham is a must. Part of the hide should be left to prevent excessive drying out.

► Stage 1. Salting.

It runs at a temperature of 2 to 5 degrees Celsius. Bury the leg in coarse salt.

It runs at a temperature of 2 to 5 degrees Celsius. Bury the leg in coarse salt.

Squirt your feet with brine.

The layer of salt should be at least 10 cm on all sides of the leg. Salting time is taken at the rate of 1.5 days per 1 kilogram of meat weight and an additional 3-4 days just in case. Salt should be in a leg-sized box with a hole in the bottom to remove liquid or other suitable container. Oppression weighing up to 20 kg is required. Without pressing, cavities will remain inside the ham, which is bad. They are also pressed in order to slightly align the leg in thickness, so that in the future all processes (alignment, sluggishness and maturation) go evenly in all parts of the leg. Break the salt several times if necessary. The ham should not touch the walls of the container; it should be laid with the cut down. Before putting it in salt, sprinkle the leg with a solution of nitrite salt (20 grams per 1 liter of boiled water), paying special attention to the places around the bone. The solution needs 10% of the weight of the leg. You do not need to inject at your own peril and risk.

The layer of salt should be at least 10 cm on all sides of the leg. Salting time is taken at the rate of 1.5 days per 1 kilogram of meat weight and an additional 3-4 days just in case. Salt should be in a leg-sized box with a hole in the bottom to remove liquid or other suitable container. Oppression weighing up to 20 kg is required. Without pressing, cavities will remain inside the ham, which is bad. They are also pressed in order to slightly align the leg in thickness, so that in the future all processes (alignment, sluggishness and maturation) go evenly in all parts of the leg. Break the salt several times if necessary. The ham should not touch the walls of the container; it should be laid with the cut down. Before putting it in salt, sprinkle the leg with a solution of nitrite salt (20 grams per 1 liter of boiled water), paying special attention to the places around the bone. The solution needs 10% of the weight of the leg. You do not need to inject at your own peril and risk.

Salting the leg for the ham.

Sodium nitrite is officially used in an EU-certified product. After salting, the hide must be firm.

► Stage 2. Washing.

After the end of salting, the meat is quickly washed with very cold water from the salt residues with a brush.

After the end of salting, the meat is quickly washed with very cold water from the salt residues with a brush.

Foot wash.

After washing, leave for a couple of hours to drain and dry.

After washing, leave for a couple of hours to drain and dry.

Salted ham leg.

► Step 3. Alignment.

It is produced at a temperature of 3-6 ° C and a relative humidity of 80-90%. Duration from 35 to 45 days. At the same time, it provides a gradual and uniform distribution of salt over the muscle mass and the subsequent removal of moisture from it. There should be a little ventilation. In the summertime, I recommend not to use attics, garages and other places where it is impossible to create the necessary temperature and humidity conditions. This will definitely lead to excessive drying of the product, it is quite problematic to fix it later.

It is produced at a temperature of 3-6 ° C and a relative humidity of 80-90%. Duration from 35 to 45 days. At the same time, it provides a gradual and uniform distribution of salt over the muscle mass and the subsequent removal of moisture from it. There should be a little ventilation. In the summertime, I recommend not to use attics, garages and other places where it is impossible to create the necessary temperature and humidity conditions. This will definitely lead to excessive drying of the product, it is quite problematic to fix it later.

Jamon in the process of leveling.

The most suitable place is cellars and / or basements with constant temperature and humidity. If there is a lot of mold, then there is not enough ventilation and the humidity is too high. Now it is important to monitor the condition of the feet. And in the absence of such places, it is better to use climatic chambers - industrial, home-made, etc. .d.

The most suitable place is cellars and / or basements with constant temperature and humidity. If there is a lot of mold, then there is not enough ventilation and the humidity is too high. Now it is important to monitor the condition of the feet. And in the absence of such places, it is better to use climatic chambers - industrial, home-made, etc. .d.

Therefore, to make jamon at home, we need to raise a pig of the desired breed, feeding it exclusively with acorns from cork oaks. And you will also need a room with special installations used for drying the product. Homemade cameras

do not cost much, but you will not spoil the product with the cost of the camera itself.

► Step 4. Drying.

The leg is suspended vertically. Temperature 10-15 ° C. Duration up to 6 months. There should be some ventilation. After 3-4 months of drying or with a weight loss of more than 30%, coat the meat cut with olive oil when the temperature rises or dries.

But it is better to use a special putty: • lard (internal fat) - 2 parts, • flour 1 part, • paprika 1 part, • a little red pepper and water to dilute to the consistency of sour cream.

But it is better to use a special putty: • lard (internal fat) - 2 parts, • flour 1 part, • paprika 1 part, • a little red pepper and water to dilute to the consistency of sour cream.

Ingredients for coating.

This stops the excessive drying process. Wipe with alcohol or vinegar solution before applying putty. There is no need to lubricate places with leather or lard.

This stops the excessive drying process. Wipe with alcohol or vinegar solution before applying putty. There is no need to lubricate places with leather or lard.

Jamon coating. If a lot of mold appears, then it must be wiped with alcohol or vinegar solution. A small amount of white mold indicates the naturalness of the product and compliance with the production technology. You can simply wipe your foot with a linen or cotton cloth dipped in olive oil. Green mold is not very good, but it can be remedied. Black mold - the product is spoiled. Don't risk it!

Be sure to provide protection against flies and other animals.

► Stage 5. Aging / maturation.

The temperature regime and draft are not so critical, but it is better to keep it in comfortable conditions, for example, a cellar at 10-15 ° C. The duration of this stage is up to 12 months.

The temperature regime and draft are not so critical, but it is better to keep it in comfortable conditions, for example, a cellar at 10-15 ° C. The duration of this stage is up to 12 months.

Jamon in the cellar.

If you plan to leave the ham to ripen for a longer period, then the temperature should be lowered to 5-10 ° C. The main criterion is 40% loss of the original weight and no more. It is necessary to monitor the condition of the leg.

► Stage 6. The most interesting.

• Quick wash with hot water with a brush against mold and efflorescence. • Quick drying with a hairdryer. • Cut - use. Cut off exactly as much jamon as you eat at one time, then be sure to cover the cut with the remnants of the cut fat or a cloth moistened with olive oil, so that the meat does not dry out.

• Quick wash with hot water with a brush against mold and efflorescence. • Quick drying with a hairdryer. • Cut - use. Cut off exactly as much jamon as you eat at one time, then be sure to cover the cut with the remnants of the cut fat or a cloth moistened with olive oil, so that the meat does not dry out.

Hamonera.

Hamonera.

Installing a jamon in a jamoneru.

There are a great many recipes for eating such meat.

There are a great many recipes for eating such meat.

Jamon slicing. It's a good idea to just sip with

homemade grape wine.

Enjoy your meal!

Spanish pork jamon

There is also a quicker way to make jamon. It is very important to pay attention to the air temperature while the ham is hanging and drying - it should be increased by 1 ° C weekly.

jamon at home

Ingredients:

  • Ham;
  • 20 gr. salt for every kilogram of meat.

Preparation:

  1. First, let the leg air dry for a few hours to allow excess moisture to dry.
  2. Rub the leg very liberally with salt and put it in a container, covered with a lid.
  3. Brush off the salt. Hang your legs in a ventilated room for six months.
  4. After that, put the crust in the refrigerator for another 2 months.

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The basics of cooking

If you take on the preparation of this dish in your apartment, then you must clearly understand that you will not be able to get a classic Spanish ham. Fans of this dish have come up with simplified variations of the so-called quick jamon.

If you take on the preparation of this dish in your apartment, then you must clearly understand that you will not be able to get a classic Spanish ham. Fans of this dish have come up with simplified variations of the so-called quick jamon.

Use coarse sea salt for salting

The priority is the ham of a young pig. Of course, you have to tinker with him, but the result is worth it. It is better for beginners to start with a loin, although the portion of the finished dish will be smaller in comparison with a whole ham, but you can enjoy the dish after a week. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. The priority is the ham of a young pig. Of course, you have to tinker with him, but the result is worth it. It is better for beginners to start with a loin, although the portion of the finished dish will be smaller in comparison with a whole ham, but you can enjoy the dish after a week.

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Recipe "Prosciutto or jamon at home":

Everyone knows that prosciutto or ham is made from ham. In this recipe, they decided to experiment and took a piece of pork on the bone (beaten piece). Wash and dry the pork. Place in a container and cover completely with fine salt. Salt should be taken either "Extra" or fine sea salt, but do not forget that sea salt is less salty. Leave the meat to be salted at the rate of three days per 1 kg of weight. I always keep it for 2.5 days, I like this kind of salting more. After a while, draw out the meat. Remove excess salt and hang in a cool, ventilated place. Withstand the meat for at least 2 months.

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Jamon at home, recipe

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Prosciutto or jamon at home

How to make prosciutto or jamon at home? Or how to dry meat at home? Making a jamon in three months is not that difficult. All that is required is aging and maintaining the conditions for cooking the meat. Category: Snacks

Meat snacks

Ingredients for Prosciutto or Jamon at Home:

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Fly protection An important point is the fight against flies.

With warming, it is necessary to begin an active fight against these insects. You also need to protect the meat from touching. We recommend using a mosquito net with a minimum mesh size, and you also need to prepare the wire for making the frame.

With warming, it is necessary to begin an active fight against these insects. You also need to protect the meat from touching. We recommend using a mosquito net with a minimum mesh size, and you also need to prepare the wire for making the frame.

Preparing a protective cocoon net for the ham To make a shelter from a mosquito net and wire, you will need a nylon thread and a needle for stitching. You must make a protective cap and put it on the meat piece, while it is advisable not to come into contact with the product.

In places of contact with meat, rotting can form, which will lead to spoilage of the entire finished product.

In places of contact with meat, rotting can form, which will lead to spoilage of the entire finished product.

Mosquito net cocoon to protect the product from flies, wasps and other insects What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. Mosquito net cocoon to protect the product from flies, wasps and other insects

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Recipe: Prosciutto or Jamon at Home

How is jamon served?

The whole ham is secured to the jamoner so that it slips out. At the right time, it is turned over by loosening the fasteners. The slicing process is done by hand in very thin slices. Jamon slicing is a special art. The Spaniards believe that automatic cutting will violate the quality of the product, so a specially trained specialist, a cortador, who uses a special tool, is involved in this business.

Jamon goes well with citrus, hard cheeses, smoked fish, alcohol, mushrooms, herbs, pickles, fresh and pickled cucumbers and tomatoes. The most popular way to consume jamon in Spain is to thinly chop the melon and wrap the pieces in sheets of meat. They take pieces only with their hands, and it is considered bad taste to eat them with bread. In addition, jamon is a great addition to salads and is used to make amazing rolls and snacks.

The culture of eating jamon

During the drying process, the meat loses a lot of liquid and weight, due to which it becomes very dense. Cutting such a product is very difficult. In Spain there is a special profession of the cortador. This is a delicacy slicer, usually a rather sturdy man. However, the ham cooked at home using the accelerated technology turns out to be not so hard. A woman can also cut such a product.

But what is more important is to learn how to cut a delicacy into very thin strips. Jamon is not eaten in thick chunks. After slicing, you can grease the edge of the cut with fat or ghee. Then the product will not be weathered.

Other recommended dishes

  • You can just as easily cook at home and dry-cured sausage, and if you live in a private house and you have a smokehouse, you can easily cope with the preparation of "smoked sausage".
  • If you follow all the step-by-step instructions, you can easily cook at home and pork sausage, and no less delicious dietary chicken sausage.
  • I want to draw your attention to the fact that it is worth carefully studying the recipes, watching the videos for them in order to find the most delicious homemade sausage recipes.

I'm curious to know how delicious your homemade ham turned out to be and which recipe you followed. Write your feedback in the comments!

In Spain, this is most often done with melon. Its pieces are wrapped in long slices of thinly sliced ​​meat and are eaten only by hand. You will greatly offend the Spaniard if you eat jamon with bread. It is best added to salads or when preparing appetizers and meatloafs.

Useful Tips Jamon is a very delicate food that can be spoiled easily.

  1. Purchase of pork leg should be done from a reputable supplier or a reputable store. When choosing meat, you should pay attention to its quality, appearance, smell and fat content. It is on these factors that the taste of the finished product will depend. If any of them is in doubt, then it is better to refuse such a purchase and look for more attractive options. When choosing salt for a dish, you should take into account its size. The ideal option would be to use coarse sea salt. If it is not there, then a regular stone one will do.... With improper storage or non-observance of all the subtleties of cooking, it becomes tasteless and loses its aroma. To get the most out of your ham, consider the following professional advice:
  2. When making ham from an animal's ham, the skin must not be completely cut off. It not only helps to protect the meat from drying out, but also prevents the aging of the fat.
  3. To prepare a delicacy, it is better not to use very fatty pork, as the salt may not completely salt the product and spoil it.
  4. When making jamon, it is best to use coarse salt. It draws moisture out of meat much better than shallow ones.
  5. The use of sea salt, which contains natural iodine, helps to disinfect the dish and make it safe for humans. You do not need to use commercially available iodized salt as it has a specific odor that will ruin your delicacy.
  6. Do not remove white deposits from the surface of the ham. Its appearance is caused by the release of salt, which is a completely normal process.
  7. Never pierce or cut meat during cooking. Such the slightest "injury" can ruin the whole piece.

Darkened spots on the surface of the ham are not removed, but wiped with alcohol.

Jamon is a unique and delicious product. Its preparation has been perfected by craftsmen for many centuries, so it is important to follow all their advice. If you do everything right, you can fully enjoy the sophisticated taste of jamon.

Lamb jamon at home

Lamb is also good for jamon. Choose only young meat and try to cut the fat as much as possible - it gives the lamb an unpleasant smell. It is better to add more spices to this meat.

turkey jamon at home

Ingredients:

  • leg of lamb;
  • 500 gr. salt for every kilogram of meat;
  • 1 tbsp thyme;
  • 1 tbsp rosemary;
  • 1 tbsp dried garlic;
  • 1 tbsp black pepper;
  • 1 tbsp basilica.

Preparation:

  1. Cut off all the fat, remove the veins from the meat.
  2. Mix all the spices and salt. Rub the leg of lamb with the resulting mixture.
  3. Put it in the refrigerator for a week.
  4. After the time has passed, brush off the salt and spices with a brush.
  5. Hang your leg up in a ventilated area. Leave it on for a month.

https://mediasole.ru/hamon_v_domashnih_usloviyah_recept

According to the recipe, for making jamon at home, dry the meat

   

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Meat for making jamon after two weeks of salting

What to do if mold appears?

You cannot scrape off the mold, just wipe it with a soft cloth and refined olive oil. Spotting mold? Don't worry, it happens sometimes.

In most cases, this simply confirms the fact that the cooking technology was followed correctly, this mold is of noble origin. What is jamon and can you make it at home? Spanish cuisine is varied and combines the traditions and customs of many nationalities from different regions. Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. In most cases, this simply confirms the fact that the cooking technology was followed correctly, this mold is of noble origin.

3 dinners for two with free delivery for 1990 rubles.

3 dinners for two with free delivery for 1990 rubles.

Calorie content of jamon

Jamon is a medium-calorie product, in 100 g it contains approximately 160-200 kcal. Therefore, it can be included in the dietary menu. The finished product contains fats - 16 g, proteins - 34 g, carbohydrates - 1 g.

As you can see, making ham (dry-cured pork ham) at home is not so difficult. But in order to wait for the moment and get fragrant meat, you need to be patient.

How jamon is served 1516046976_1-kopiya.jpg

Video recipes:

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sliced ​​jamon and laid out on bread

The jamon is ready. Spanish cuisine evening

Spanish cuisine is diverse and combines the traditions and customs of many nationalities from different regions.

Of course, meat dishes prevail here, olive oil, herbs, garlic, and wine are very popular. All ingredients are grown and produced directly in Spain, in its various regions, this is facilitated by the geographical and climatic characteristics of the country.

If you cook the most famous Spanish dish at home after a long and painstaking journey, then it makes sense to arrange an evening of Spanish cuisine.

jamon and wine

What kind of wine to serve?

Jamon is served with the equally famous Spanish wine - sherry Sherry is a fairly strong wine, several varieties of grapes are used in the production.

Another popular type of wine, which is perfect for a meat delicacy, is Sangria, which is made from dry wine, a red variety, sugar, fruits, various spices, sometimes even an orange are added there. The color of the wine is rich blood red.

In addition to wines, cider, spicy and fruit liqueurs are very popular; they are quite appropriate for an evening of Spanish cuisine. 9.4

Total Score

In general, Spanish cuisine is quite interesting, the dishes are delicious. The Spaniards know how to choose the right wine for each dish, which will highlight and complement the chosen meal. The food in Spain is as vibrant, aromatic and colorful as the country itself. We have tried to collect for you the most popular and delicious recipes for making jamon. If you disagree with these ratings, leave your rating in the comments with the reasoning for your choice. Thank you for your participation. Your opinion will be useful to other users.

Relevance of information

8.5

Reliability of information

9.5

  • pros
  • You can pamper yourself and your guests with such a dish.

Has a long shelf life

  • Minuses

Hamon at home - 7 simple recipes

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