Foodie Indian

Ingredients:

• 1 whole leg of Jamón Ibérico (approximately 15 pounds)
• Sea salt (as needed)

Instructions:

1. Begin by ensuring that the leg of Jamón Ibérico is clean and dry. Remove any excess fat or skin from the surface.
2. Place the leg in a specialized Jamón Ibérico holder or stand, with the hoof facing upwards. This will make it easier to slice the ham later on.
3. Using a sharp knife, make a shallow incision around the hock area (the lower part of the leg, close to the hoof). This will allow excess moisture to escape during the curing process.
4. Generously sprinkle sea salt over the exposed areas of the leg. Make sure to cover the entire surface with a thin layer of salt. This step helps preserve the meat and enhances its flavor.
5. Hang the leg in a well-ventilated, cool, and dry place, ideally with a controlled temperature between 15-20 degrees Celsius (59-68 degrees Fahrenheit). It should be left to cure for a minimum of 12 months, although some Jamón Ibérico varieties may require longer curing times.
6. Throughout the curing process, regularly check the ham to ensure it’s properly drying and not developing any mold. If you notice any mold growth, simply wipe it off with a clean cloth soaked in olive oil.
7. After the curing period, the Jamón Ibérico is ready to be sliced. Using a Jamón knife or a very sharp, long and flexible knife, start by cutting thin slices from the widest part of the leg, working your way towards the narrower end. The slices should be almost transparent and melt in your mouth.
8. Serve the sliced Jamón Ibérico at room temperature on a wooden cutting board or a specialized Jamón platter. It pairs wonderfully with crusty bread, olives, and a glass of Spanish wine.

Enjoy the exquisite flavors of your homemade Jamón Ibérico!

Please note that the curing process for Jamón Ibérico requires specialized knowledge and equipment. If you’re not experienced in curing meat, it’s best to purchase already cured Jamón Ibérico from reputable suppliers.