How to make a serrano ham stand

As with the Iberian ham curing process the Serrano hams are buried longer or shorter depending on their weight. These hams need support when carving and hilariously there is a specific traditional ham-stand for them.

For the batter.

How to make a serrano ham stand. These hams need support when carving and hilariously there is a specific traditional ham-stand for them. This post shows how I made one and then testing out various knives to see which carves the best. Finally the greedy pug is shown mid-air attempting to grab ham slices from my fingers.

Here is the finished board. How to Make a Ham Holder. After all those jamón Spanish dry-cured ham stories by Alex Exler Ive read I felt an urge to give it a try.

And one day I saw one in the local grocery store. Villar Jamon Serrano Reserva weight ca. 7 kg for 4995.

It is just advisable to get. How to Make Serrano Ham Step 1. Place a fresh uncured cut of ham skin-side down in the sink and allow excess moisture to drain.

Cover your workspace with butcher paper or brown all-purpose paper. Spread 13 to 12 cup of salt evenly on. Set the ham on the.

From the vertical cut slice down the leg with the slicing knife being sure to make every cut follow in the same direction and follow from the hock to the tip. These cuts should be made in parallel and have the width of the leg of ham and the length should be no more than 4 to 5cm. How to Slice Spanish Ham JamonFirst you should have is a good ham stand Jamonero to be used for supporting ham on the bone whilst slicing with a flexible.

Detailed instructions on how to slice a bone-in Serrano ham. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test. Serrano ham croquettes famous throughout the world For the bechamel 200 g.

Chopped serrano ham 3 tablespoons of extra virgin olive oil 3 tablespoons of flour 1. For the batter. A professional slicer from Spain demonstrates how to slice a whole Spanish ham.

Spanish Serrano Ham -Jamón serrano Spanish. Serrano ham literally ham from the sierra or mountain range is a type of dry-cured Span. When ham is machine-cut a high-temperature disc is in contact with ham.

The heat from this can even modify the flavor and cause loss of nutrients. However by cutting by hand with a good knife the smooth but firm movement of the knife blade allows the cutter to get the very best form the ham and preserve all the nutrients remember that Spanish ham is rich in vitamins E and B. As with the Iberian ham curing process the Serrano hams are buried longer or shorter depending on their weight.

The average is around fourteen days. Once the legs are ready they are taken out of the salting containers and washed so that they lose all the salt they have left over. In which I unbox the ham and its stand which requires assembly.

I bought this ham because it is a decent substitute for prosciutto which I like to use as a. It kinda looks like youre supposed to mount the whole thing onto the wall I dont see a hole for that though attach the ring to the arm then stick the bone through the ring and let the weight of the ham make it stick in the ring. Starting the cushion starting the flank and placement of hands to avoid risk.

Find the hock bone and make a vertical cut towards the area of the fibula. Next remove the rind and other impurities which could alter the flavor and aroma of the area. Examples for cutting the cushion.

The environmental conditions in the salting room are strictly controlled with temperatures never falling below 0C or rising above 4C while humidity is kept at a steady 80. Once the salting is complete the Spanish hams are brushed and washed thoroughly to get rid of any excess salt from their surfaces. Cut ham is far harder to store and preserve so if you want to know how to store your Serrano ham thats the first step to take.

Once youve begun cutting into your ham you need to treat the area where the cuts were made slightly differentlyand there are things you can do to preserve leftover slices too. Ham Stand Spain Spanish Jamonero ham holder. This ham stand is produced in Spain with premium pine wood.

The board is 39 x 16 x 2 cm and the arm is 26 x 3 cm. The iron fittings are coated with a non-toxic antirust paint. This ham stand is ideal for carving spanish hams on the bone.

Once you have peeled an area of ham you can start cutting Serrano ham slices. If you want to cut long slices about six inches you just have to make parallel cuts covering the area form the hip to the hoof. To get regular slices the same thickness youll need to carefully control blade angle and pressure and make.