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Tips to cook with Jamon Iberico

Jamon Iberico is exquisite, but perhaps you already know that. All the process and time that takes place in creating this product is all worth it to enjoy its taste and texture.

Jamon Iberico

If you want to have some ideas and tips about cooking with Jamon Iberico, then read on. There are ways to cook the fat and the bone of the ham. For the former, put the white/pink fat into an oven tray and cook at around 180C for approximately 15-20 mins. Pour off the liquid fat and eat the tasty crispy bits. The liquid fat can be used for roast potatoes, stews, fried eggs, popcorn etc. For the bone or stock, fill a large pot with water, and place a piece of ham bone in it. You may add several carrots, leek and onion, perhaps some fennel and bay leaves or other herbs like our farcellet bundles. Boil slowly for an hour or more and skim the surface occasionally. Season to taste.

See? The parts of the ham you thought you would never use, have actually a good use and they’re delicious. Now, there are various recipes to make with ham, you can have it as a main course, tapas, snacks, dinner, complement, etc. leave it to your imagination.

A very popular recipe to make with Iberico ham are croquettes. With the slices of ham they’re even better. In this opportunity we giving you the recipe so you can try it at home with our amazing promo of Jamon Iberico by Covap for just $275!



-75g/2¾oz butter

-150g/5½oz plain flour

-450ml/16fl oz milk

-75g/2¾oz iberico ham, roughly chopped

-75g/2¾oz cooked chicken, chopped

-1 small bunch fresh parsley, leaves roughly chopped

-25g/1oz flaked toasted almonds

-2 free-range eggs

-75g/2¾oz fresh breadcrumbs

-vegetable oil, for deep frying

-4 tbsp olive oil

-200g/7oz padrón peppers (available from Spanish delicatessens)

-½ tsp sea salt flakes

-salt and freshly ground black pepper


-Melt the butter in a large saucepan over a medium heat. Whisk in half of the flour to form a smooth paste, then cook the mixture for 30 seconds.

-Slowly whisk in the milk, allowing each addition of milk to be absorbed into the mixture and the sauce to thicken, until you have a very thick sauce – almost with the consistency of mashed potato.

-Season, to taste, with salt and freshly ground black pepper.

-Scrape the mixture into a large bowl, then stir in the iberico ham, cooked chicken and parsley. Season again with salt and freshly ground black pepper, then stir in the flaked almonds. Set the mixture aside to cool completely.

-Take spoonfuls of the chilled mixture and, using wet hands, roll them into balls or cylinder shapes.

-Sprinkle the remaining flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl.

-Add the breadcrumbs to another bowl.

-Dust each croquette first in the flour, then dip into the beaten egg, then roll in the breadcrumbs to cover.

-Meanwhile, heat the vegetable oil in a deep-fat fryer to 170C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.

-Lower the croquettes into the hot oil in batches and fry for 3-4 minutes, or until golden-brown and hot all the way through.

-While the croquette are frying, heat the olive oil in a separate frying pan over a high heat.

-Add the padron peppers and sprinkle with half the salt. Fry for 2-3 minutes, or until just golden-brown on both sides and softened. Transfer to a serving bowl and sprinkle with the remaining salt.

-Serve the croquette with the padron peppers.

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