Prosciutto is special. Jamón Ibérico is a level above this. And Cinco Jotas Jamón Ibérico is a level beyond that. What I have today is a full hind leg of Cinco Jotas, the full hind limb of an Iberian pig that's been fed nothing but acorns throughout the entirety of its life, only to be serenaded before death by Mozart (no joke) and cured by a ham master (yes, that's a real thing).
Jamón Ibérico is the holy grail of Spain. It is uniquely addicting, boasting such a wonderfully developed flavor filled with hints of nuttiness and an indescribably buttery texture. I've procured this Jamón from La Tienda, a special shop with innumerable Spanish foods. The link to their website is here: www.tienda.com.
Today, I've made three dishes with this. Our appetizer is Pan con Tomate, a traditional Spanish dish that I've placed my own personal spin on. Next we have an entrée of Pasta Carbonara, replacing the traditional Guanciale (an Italian salt-cured meat) with Jamón Ibérico. And finally, our "dessert" is a sweet treat consisting of a Jamón wrapped date, all enveloping a small bit of creamy blue cheese.
Pan con Tomate:
Jamón slices
1/2 cup olive oil
1 cup warm water
2 1/4 tsp active dry yeast
1/4 tsp honey
3 1/2 cups all-purpose flour
1/2 tsp sea salt
Heirloom tomatoes
1 head garlic
1/2 cup olive oil
Salt and pepper
Thyme or Rosemary
1. In a large bowl combine water, yeast, and honey. Stir and let sit 10 minutes.
2. In mixer, slowly add flour and olive oil. Allow the machine to knead until well combined.
3. Remove from mixer and knead 2-3 minutes until you have a smooth ball. Cover in greased bowl and rest 1 hour.
4. Slice the top off your head of garlic, then place in ramekin and cover with salt, pepper, and olive oil.
5. Bake garlic in oven 30 minutes at 400 Fahrenheit or until golden brown and bubbly.
6. Grease a baking tray with your garlic olive oil, then press your focaccia into the pan. Cover again 20-30 minutes to rest.
7. Sprinkle focaccia with olive oil, salt, and fresh herbs if desired. Bake at 450 Fahrenheit 15-20 minutes until golden brown.
8. Rub garlic and tomato over your bread, then layer Jamón and finish with a drizzle of honey.
Pasta Carbonara:
1 lb dry pasta (can make fresh if desired)
4 large eggs
8oz Jamón cubes
Jamón slices
1 cup Parmesan
Salt and pepper
Olive oil
1. For Jamón chips, preheat oven to 350 Fahrenheit and layer a baking sheet with parchment paper.
2. Add Jamón evenly across baking sheet and bake 10-15 minutes until crispy. Let them sit on a wire rack until cooled. They will firm up after reaching room temperature.
3. Bring 6 quarts of water to a boil and add a generous handful of salt. Add pasta and cook until al-dente.
4. Set aside 1/2 cup pasta water and oil pasta such that it doesn't stick together.
5. Heat a large skillet over medium heat. Add Jamón and sauté for 3 minutes, or until fat is rendered. Turn off the heat.
6. In a small bowl, whisk eggs and cheese until well-combined.
7. Return Jamón to medium heat and add spaghetti and pasta water. Heat until most of the water has evaporated, then remove pan from heat and add egg mixture.
8. Stir constantly so eggs don't overcook, then season with fresh pepper.
9. Finish with parmesan cheese and Jamón chips.
Jamón Date:
10 Medjool dates
10 small slices Jamón
4 tbsp blue cheese
1. Preheat oven to 375 Fahrenheit.
2. Slice open dates and remove pits.
3. Fill dates with a small pinch of cheese, then pinch to close.
4. Wrap each date in Jamón, then layer on parchment lined baking sheet.
5. Bake 15 minutes until Jamón is crispy. Rest and enjoy.
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