Iberico ham with Jerusalem artichoke and olive oil mayonnaise #175

Iberico ham is the luxurious type of Spanish Serrano ham. It is made from a special breed of pigs called Iberico that is also known as the black Iberico. The ham or Jamon as it is called in Spain is therefore called Jamon Iberico but is also known as Pata Negra. 

I have used the standard version of the ham, if you want the best one you need to get an Jamon Iberico de Bellota, then the pigs are free-range and fed loads of acorn that flavors the meat. Usually the ham is cured for a longer time as well. If you want to know more about the different variations of Spanish ham then Wikipedia has a short but good post on Iberico ham

Now for some cooking, as long as the ham go you should use a Iberico one since it has more fat that is one of the key elements in this dish. I serve the ham at room temperature with deep fried Jerusalem artichokes and a olive oil mayonnaise. The Jerusalem artichokes gives a little bit of texture as well as paring really good with the intense ham flavor. 

The olive oil mayonnaise make the dish a bit more moist and the taste of olive oil mayonnaise i great in a small dish like this. Use a mild olive oil, if it is to intense it will be to powerful, if the oil you have is to intense you can replace half of the amount of oil with a neutral vegetable oil. As the dish is quite fatty you won´t need to serve very much, that will be a relief when it´s time to pay for the ham, on slice or two for each serving is enough.

Iberico ham with Jerusalem artichoke and olive oil mayonnaise

Iberico ham
egg yolk
Dijon mustard
red wine vinegar
salt, pepper
olive oil
Jerusalem artichokes
vegetable oil for deep frying

Whisk the egg yolk with the vinegar and egg yolk, start adding the oil during whisking until it starts to thicken. Add salt and pepper and then the rest of the oil until you are satisfied with the thickness. I use about half a teaspoon of mustard and about 1dl / 0,4 cups of oil for one egg yolk.

Wash and slice the Jerusalem artichoke as thin as you can, a potato peeler works good unless the artichokes are too big. Rinse the slices in cold water and the pad dry with kitchen paper. Deep fry on medium heat until crisp, season with salt.

Add the Iberico ham to a plate and add the mayonnaise and fried artichokes, add a little bit of salt if necessary, serve. Good luck.

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