Jamón Ibérico

Jamón Ibérico

Thinly sliced cured Spanish ham, served simply to showcase its rich, nutty flavor.

Total 15 min Makes 4 servings Calories 380/serving

Allergens

Dairy, Tree nuts, Wheat, Red meat

Jamón ibérico is a dry-cured Spanish ham prized for its silky marbling and deep, nutty sweetness. Served at room temperature in paper-thin slices, it needs little more than good bread and perhaps some olives or manchego alongside. This is less a cooking project than an assembly, honoring a product that takes years to produce.

Ingredients

  • 8 ounces jamón ibérico, thinly sliced
  • 1 loaf crusty baguette or rustic bread, sliced
  • 2 tablespoons extra-virgin olive oil, for drizzling
  • 4 ounces manchego cheese, thinly sliced
  • 1 cup marcona almonds
  • 1 cup mixed olives
  • 0 freshly cracked black pepper, to taste

Method

  1. Remove the jamón ibérico from refrigeration about 30 minutes before serving so it comes to room temperature; this allows the fat to soften and the flavor to open up.

  2. Arrange the sliced jamón ibérico in loose, slightly overlapping folds on a large serving platter or wooden board.

  3. Tuck the manchego slices, marcona almonds, and mixed olives around the ham on the platter.

  4. Arrange the sliced baguette or rustic bread alongside the platter for guests to help themselves.

  5. Drizzle the jamón lightly with olive oil and finish with a few turns of freshly cracked black pepper just before serving.

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★ 4.0 (1)

Jamón Ibérico

Jamón ibérico is a dry-cured Spanish ham prized for its silky marbling and deep, nutty sweetness. Served at room temperature in paper-thin slices, it needs little more than good bread and perhaps some olives or manchego alongside. This is less a cooking project than an assembly, honoring a product that takes years to produce.

15 min 4 servings 380 cal

Ingredients

  • 8 ounces jamón ibérico, thinly sliced
  • 1 loaf crusty baguette or rustic bread, sliced
  • 2 tablespoons extra-virgin olive oil, for drizzling
  • 4 ounces manchego cheese, thinly sliced
  • 1 cup marcona almonds
  • 1 cup mixed olives
  • 0 freshly cracked black pepper, to taste

Method

  1. 1

    Remove the jamón ibérico from refrigeration about 30 minutes before serving so it comes to room temperature; this allows the fat to soften and the flavor to open up.

  2. 2

    Arrange the sliced jamón ibérico in loose, slightly overlapping folds on a large serving platter or wooden board.

  3. 3

    Tuck the manchego slices, marcona almonds, and mixed olives around the ham on the platter.

  4. 4

    Arrange the sliced baguette or rustic bread alongside the platter for guests to help themselves.

  5. 5

    Drizzle the jamón lightly with olive oil and finish with a few turns of freshly cracked black pepper just before serving.