1 Year of Making Jamón in 16 Minutes

jamón ibérico

🥗Healthier: turkey ham

💰Cheaper: prosciutto

Turkey ham is lower in fat, while prosciutto offers a similar texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is more budget-friendly.

Go to the market to choose a pork leg.

Select the biggest pork leg and a piece of pork fat.

Buy a beef bone for later use.

Put the pork fat and beef bone in the freezer until needed.

Remove the thick skin from the pork leg to allow salt penetration.

Make cuts and use fingers to separate the skin from the leg.

Flip the leg over and remove the unwanted bone.

Trim off excess fat and shape the hamone into a rounded form.

Weigh the pork leg; it weighs 20 kilos and 300 g.

Sprinkle curing salt all over the hamone and rub it in.

Pour a layer of coarse sea salt into a box and spread it out.

Place the hamone on the salt layer, ensuring no gaps underneath.

Cover the hamone completely with salt, using a second sack if necessary.

Cover the box with a lid and create a mound of salt in the middle for weight.

Take the hamone outside and place a heavy weight on top.

Leave the hamone under the weight for 1 month.

After 30 days, bring the hamone back inside and remove excess salt.

Rinse the hamone in the sink to wash off all salt grains.

Weigh the hamone again to check moisture loss; it lost a liter of liquid.

Do not wipe off the remaining water to allow natural drying.

Tie a thick rope into a loop and secure it around the hamone.

Hoist the hamone up in the attic using a special hook.

Set up ventilation and an air conditioner in the attic to maintain temperature.

Fill a humidifier with water and set it to the required humidity level.

Leave the hamone in the attic for 60 days.

After 2 months, check the hamone; it has dried and developed aroma.

Remove the pork fat from the freezer and slice it into thin sheets.

Cut the sheets into strips and then dice them into small cubes.

Render the fat in a pot over medium heat, stirring occasionally for 30 minutes.

Strain the rendered fat into a saucepan to separate crispy bits from liquid.

Pour the melted fat into a jar and refrigerate it to solidify.

Spread the soft lard over the exposed parts of the hamone to retain moisture.

Adjust the air conditioner temperature and humidity for the next maturation phase.

Leave the hamone to mature for 7 months, maintaining specific conditions.

Wipe the mold off the hamone with a paper towel and olive oil for appearance.

Leave the hamone to finish aging for an additional 65 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary