Recipe > Dry cured spanish ham

Try to deplete the blood in the femoral vein by hanging the leg so that it drains the blood stuck in the vein. Whenever you turn the shank during salting, massage it trying to eliminate any stagnant blood.

Preparation of Spanish Jámon raw ham

1 - Give preference to a fresh ham;

2 - Massage the ham with 2.5g of type 2 curing salt per kg of meat, deduct 10% if this weight is on the bone;

3 - Cover with coarse salt and keep refrigerated for twice the weight of the shank. Turn daily.

4 - After salting, wash and dry well;

5 - If you wish, apply the seasonings: salt, black pepper, paprika, white wine and others you wish;

6 - Place on collagen sheet or bandage and tie to give the piece the desired shape;

7 - Hang in an environment with a temperature close to 14ºC and humidity between 70 and 75%;

8 - As soon as the piece takes on the desired shape, remove the collagen or bandage;

9 - Apply salt to the joints, around the bone and to the openings in the leather to avoid contamination during the process;

10 - After the ham has lost 40% of its weight, it is advisable to apply a paste made from a mixture of rice flour, lard, a little salt and black pepper. Apply a layer of this mixture so that the piece matures without continuing to lose weight. This guarantees flavor without the meat drying out too much;

11 - The time will depend on the desired maturation, the longer it takes, the more elaborate the flavor will be. The recommendation is that you stay at least 8 months. Between 12 and 24 months is the most advisable, always inside the chamber at a temperature (14ºC).