How to make this ham...

[pit 4 brains]

I was just in Spain recently and I found these wonderfull lookin hams in a roadside restaraunt near Ronda. They wanted 65 Euro for one and I didn't have the cash at the time and I knew getting it by customs without a lampshade and a cord would be difficult. Check out this board they had set up to mount the ham for some slicing. I wanted to hang out and order some but we were on a road trip to Marbella and time was running..

What kind of process/environment is needed to produce something like this. Man I coulda sat in the corner with a beer and some hot mustard and just knawed on one of these for a while..

The photos are a tad blurry from a dirty lense..

 

[Bearcarver]

Very Cool Pete !!!

Bear

 

[pit 4 brains]

Just deciphered my own photo. It's jamon iberico. I think the 65 Euro was for a few slices. Glad I didn't order any..

 

[DanMcG]

Jamon Ibereco... top notch stuff. But don't fret Pete, you can get it online ....only 54 bucks a pound.

http://www.tienda.com/food/products/jm-52.html?site=1  

I 'll look for a recipe.

 

[jerseydevil]

The last photo reminded me of this blog post over at cured meats (details on how to process and cure something like your pictures):

http://curedmeats.blogspot.com/2010/12/violino-di-capra-goat-prosciutto.html

His instructions are for a goat, but it looks like that Jamon Ibereco is sort of the ham equivalent.  This is what it looked like after Jason at cured meats was done curing it:

http://curedmeats.blogspot.com/2011/02/violino-di-capra-goat-prosciutto.html

 

[solaryellow]

It is a long process. Some take as long 2 years. It has been almost 20 years since I went to Spain and I have not forgot how awesome the ham there was. That is my end goal with my dry curing chamber that I haven't been working on.

 

[shtrdave]

There seems to be a lot of information here not sure if any of it is what you are looking for.

http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf#search=""dried beef" curing recipe"

 

[doctord1955]

the hams u have shown take at least 6 months to cure.  They aren't refrigerated as they cure an aren't generally smoked or if they are its cold smoked for 48 hrs.  U can order a ham that is almost the same from some places in Kentucky.

 

[pit 4 brains]

Looks like some people know what I just discovered.. I looked at Tienda on the ol www and those legs go for over a grand! I sure would like to have that as a centerpiece on the old holiday appetiser table. I may never have the time, place or patience to try to make one, but I'm going to learn all I can about the process.

 

[solaryellow]

Looks like some people know what I just discovered.. I looked at Tienda on the ol www and those legs go for over a grand! I sure would like to have that as a centerpiece on the old holiday appetiser table. I may never have the time, place or patience to try to make one, but I'm going to learn all I can about the process.

World Market sells Serrano Jamon but it isn't nearly as good. It seems more akin to thinly sliced salt pork than the real deal. Good luck Pete and we will have to compare notes once I get back to the dry curing chamber.

 

[shtrdave]

Try this maybe

http://www.uga.edu/nchfp/how/cure_smoke/virginia_ham.pdf

 

[michael ark]

It remined me of this

 

[michael ark]

Or this one

 

[jak757]

Try this maybe

http://www.uga.edu/nchfp/how/cure_smoke/virginia_ham.pdf

This is a great pdf that provides very clear instructions on making a Virginia ham.  I'm going to do this, and the time is right with the weather turning cooler.  Thanks for posting the link!

 

[jak757]

It is a long process. Some take as long 2 years. It has been almost 20 years since I went to Spain and I have not forgot how awesome the ham there was. That is my end goal with my dry curing chamber that I haven't been working on.

solaryellow -- I have the same goal....and the same "curing chamber I haven't been working on."  Maybe this fall/winter!

 

[pit 4 brains]

Thanx for all the replies... I figured it took a while to do. I would only have a few months to play with here in AZ unless I built a dedicated room to maintain those temps and humidities.. Ohh well, back to makin bacon..