Cooking With A $1,500 Leg of Jamón Ibérico

In a large bowl combine water, yeast, and honey. Stir and let sit 10 minutes.

In mixer, slowly add flour and olive oil. Allow the machine to knead until well combined.

Remove from mixer and knead 2-3 minutes until you have a smooth ball. Cover in greased bowl and rest 1 hour.

Slice the top off your head of garlic, then place in ramekin and cover with salt, pepper, and olive oil.

Bake garlic in oven 30 minutes at 400 Fahrenheit or until golden brown and bubbly.

Grease a baking tray with your garlic olive oil, then press your focaccia into the pan. Cover again 20-30 minutes to rest.

Sprinkle focaccia with olive oil, salt, and fresh herbs if desired. Bake at 450 Fahrenheit 15-20 minutes until golden brown.

Rub garlic and tomato over your bread, then layer Jamón and finish with a drizzle of honey.

For Jamón chips, preheat oven to 350 Fahrenheit and layer a baking sheet with parchment paper.

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.

Bring 6 quarts of water to a boil and add a generous handful of salt. Add pasta and cook until al-dente.

Set aside 1/2 cup pasta water and oil pasta such that it doesn't stick together.

Heat a large skillet over medium heat. Add Jamón and sauté for 3 minutes, or until fat is rendered. Turn off the heat.

In a small bowl, whisk eggs and cheese until well-combined.

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.

Stir constantly so eggs don't overcook, then season with fresh pepper.

Finish with parmesan cheese and Jamón chips.

Preheat oven to 375 Fahrenheit.

Slice open dates and remove pits.

Fill dates with a small pinch of cheese, then pinch to close.

Wrap each date in Jamón, then layer on parchment lined baking sheet.

Bake 15 minutes until Jamón is crispy. Rest and enjoy.

Equipment Needed

Dietary

Allergens