Spanish Ham

While on a recent trip to Spain with my wife, we learned about the famous hams of Spain and thoroughly enjoyed the experience. Jamón (in Spanish) is typically served thinly sliced, similar to prosciutto in Italy. I always thought of prosciutto as the benchmark standard for ham, but I now know better. Hams in Spain are dry cured and not smoked like so many hams in the U.S. The drying process often takes up to 48 months and everyone believes their process is the best. At the restaurants specializing in ham, there can be 30 or more different types and preparation choices. Typically Jamón Serrano and Jamón Iberico are the favored choices. Serrano means hill and is made from the Landrace white pig in the mountains, while Iberico is made from the Black Iberian pig found in southwest Spain and Portugal. Iberico is more expensive.

The public markets and specialty stores found on the narrow streets have beautiful hams on display. The merchants carve their ham per order, carefully weighing it as if it were gold or saffron. The stores feature small take away orders, including cones full of diced meat or beautiful baguettes filled with ham. At the restaurants, a charcuterie is the best way to sample age dried ham, sausages and cured meats. Drink a nice glass of Cava with your meat. My wife and I were walking towards a specific seafood restaurant that was recommended, when we stopped in front of a restaurant with many hams hanging in the window. The restaurant was packed with people and we were pleased to find out they could seat us at a small table in their cellar. We had immediately lost all thoughts about the seafood restaurant.

I grew up eating sweet Honey Baked hams or smoked hams covered in brown sugar. They taste good on a nice hard roll with mustard and Swiss cheese. However they cannot be judged in the same room as the hams of Spain. I need to go back soon!