Recipes with ham

IBERIAN HAM SALAD

receta_ensalada_jamonIngredients:

  • 2 spring onions
  • 16 slices of thin toasted bread
  • Extra virgin olive oil
  • 2 cloves of garlic
  • 2 avocados
  • 400g of sliced Miratonda Iberian ham

Preparation:

Place the toasted bread, rubbed with the cloves of raw garlic,at the bottom of the plate. Peel and cut the avocados in fine slices, and place them on top of the bread. Roll the Miratonda ham and place it on top. Finally, chop the spring onions finely and add them to the salad. Dress it with extra virgin olive oil to taste, and enjoy!

 

TUMACA BREAD WITH IBERIAN HAM

receta_pan_tumacaIngredients:

  • Wheat bread
  • Extra virgin olive oil
  • 1 ripe red tomato
  • Miratonda Iberian ham

Preparation:

Cut the bread into slices (18x10cm and 1.3cm thick). Cut the tomato horizontally in two and rub the slices of bread evenly with the tomato in circular motions on both sides. Pour the extra virgin olive oil onto the bread slowly but steadily, and then place 1 or 2 slices of Miratonda Iberian ham on top.

 

GRILLED IBERIAN HAM AND POTATO LASAGNA

Ingredients (serves 4 persons):

  • 4 large potatoes
  • 250g of Miratonda Iberian ham
  • 1 egg
  • 200ml of virgin olive oil
  • Water
  • Pepper

Preparation:

Boil the potatoes without removing the skins until they are soft. Rinse the potatoes and put them to one side to cool in order to peel them later. Blend the egg with the water and olive oil to make a clear mayonaise which will be used to make the lasagna’s crispy topping. Slice the potatoes and alternate layers of potatoes and Miratonda Iberian ham. Top with the clear mayonaise and put into the oven on a high heat until the outer crust turns crispy and gold.

 

IBERIAN HAM ROLLS WITH CHEESE

receta_rollitos_jamonIngredients:

  • 10 slices of Miratonda Iberian ham.
  • 20 slices of cheese
  • 10 slices of bread

Preparation:

Lay out the slices of Miratonda Iberian ham and put a slice of cheese on top of each one. Roll these up and lay another slice of cheese on top. Roll up this slice too and place the rolls in a baking tray. Put them in a very hot oven for 5 minutes. Fry the slices of bread in very hot oil and serve with the Miratonda Iberian ham rolls on top.

 

IBERIAN HAM CRÊPES

Ingredients:

  • 125g flour
  • 25g butter
  • 2 eggs
  • Milk
  • 1/2 litre of cooking oil
  • 300g of sliced Miratonda Iberian ham

Preparation:

Mix the flour and eggs well and add the milk little by little. Beat well and leave standing for a short while. Rub a little butter over the surface of a small frying pan. Heat the pan and add 2 spoonfuls of the crêpe mixture. Make sure the mixture covers the whole base of the pan by continuously moving it. When the crêpe is well browned, turn it over. Put the crêpes into a dish and lay slices of ham on top of them. Roll up and serve the crêpes.

 

IBERIAN HAM ROLLS

Ingredients:

  • Miratonda Iberian Ham
  • Spreadable cheese
  • Black olive paté

Preparation:

Roll up the slices of Miratonda Iberian ham with spreadable cheese inside. Fry in a frying pan for a few seconds on each side and place on a bed of black olive paté.

 

IBERIAN HAM ON COCKTAIL STICKS

Ingredients:

  • Melon
  • Port wine
  • Miratonda Iberian Ham
  • Cocktail sticks

Preparation:

Cut out some small pieces of melon and mash them up in the port. Wrap these in slices of good quality Miratonda Iberian ham and pierce with cocktail sticks.

 

HAM WITH CHICORY

Receta_endibias_con_jamonIngredients (serves 8 persons):

  • Sugar
  • 1kg Medium sized chicory
  • 2 packets of gruyere cheese
  • 4 spoonfuls of corn flour
  • 350g of finely sliced Miratonda Iberian ham
  • 1 litre of milk
  • Lemon
  • 50g of butter
  • 8 spoonfuls of single cream
  • Nutmeg
  • 350g of finely sliced emmental cheese
  • Salt

Preparation:

Cook the chicory in salted boiling water with a spoonful of flour, half a lemon and a spoonful of sugar. Drain on a kitchen towel. Baste each piece with a little butter, sprinkle with pepper and wrap in one slice of cheese and one slice of Miratonda Iberian ham. Place the rolls in a baking tray basted with butter. With the 50g of butter, flour and milk, make a thin but well-cooked bechamel. Add the single cream, salt and a pinch of nutmeg. Cover the tray.

 

ROASTED PEPPER AND HAM QUICHE

receta_quiche_jamonIngredients:

  • 125g butter (for the base)
  • 250g flour (for the base)
  • 1 egg (for the base) and 4 for filling
  • 8 roasted peppers
  • 8 slices of Miratonda Iberian ham
  • 1 glass of single cream (filling)
  • A pinch of salt (for the base)
  • Salt and pepper (filling)

Preparation:

Use your fingers to mix together all of the ingredients for the base into a loose ball, cover with a kitchen towel and leave to stand in a cool place for half an hour. Warm the oven. Roll out the base mixture to a thickness of about 1/2 cm and put into a 22 cm diametre mould. Prick the bottom and cook in an oven at 175ºC for 15mins. Beat the eggs, add the single cream, season with salt and pepper and fill the base. Place the roasted peppers and Miatonda ham symetrically on top and return to the oven for 15 more minutes. Serve warm.

 

HAM PARCELS WITH PLUMS

Ingredients (serves 4 persons):

  • 8 thick slices of cooked ham
  • 100g rice
  • 100g Miratonda Iberian ham
  • 30g raisins
  • 150g emmental cheese in chunks
  • 1 glass of milk
  • 8 dried plums
  • Salt and pepper

Preparation:

Stuff each slice of cooked ham with a spoonful of emmental cheese and a stoneless plum. Roll up and fix firmly with cocktail sticks. Warm the rolls in a frying pan lightly sprayed with vegetable oil. Cover with the milk and cook for 10 minutes, stirring from time to time. Cook the rice with salt, drain and mix with the raisins (previously soaked) and the Miratonda Iberian ham. Serve the rolls on the bed of rice, ham and raisins.