{"id":1960,"date":"2020-11-09T11:42:33","date_gmt":"2020-11-09T10:42:33","guid":{"rendered":"http:\/\/laestrelladeljamon.es\/blog\/?p=1960"},"modified":"2021-03-03T13:08:42","modified_gmt":"2021-03-03T12:08:42","slug":"3-ham-combos-that-will-surprise-you","status":"publish","type":"post","link":"https:\/\/laestrelladeljamon.es\/blog\/en\/3-ham-combos-that-will-surprise-you\/","title":{"rendered":"3 ham combos that will surprise you"},"content":{"rendered":"\n
\"3-combinaciones-con-jamon-que-te-sorprenderan\"<\/figure>\n\n\n\n

We are utterly convinced that there\u2019s nothing better than a good\nplate of ham because this delicacy can stand alone as a real palate-pleaser.\nHowever, nobody thinks twice about eating ham with any type of bread, normal,\ntoasted or bread sticks, and dowsing this bread in oil or even grated tomato.\nWe\u2019re also happy to accept the classic melon and ham combo in the summer or sprinkle\nflakes of ham over fruit salads or cold soups such as salmorejo. But… have\nany of you ever tried ham\nwith strawberries, anchovies or chocolate<\/strong>?<\/p>\n\n\n\n

Ham with strawberries<\/strong><\/h4>\n\n\n\n

In previous posts, we suggested ham recipes with fruit such as <\/a>avocado, figs or mango<\/strong><\/a>. Today, we want\nto propose a mixture that is a little odd to say the least: ham with\nstrawberries.<\/p>\n\n\n\n

According to Bernard Lahousse, Peter Coucquyt and John\nLangenbick, creators of Foodpairing<\/em> –\na tool that analyses an ingredient\u2019s aromatic molecules – Iberian ham is a good\nmatch for fruit such as pineapple, Conference pears or strawberries. Let\u2019s not\nforget that smell is\nresponsible for 80% of our sense of taste<\/strong>.<\/p>\n\n\n\n

To give this combo a try, we suggest a simple salad. You just\nneed a base of mixed lettuce, tomato, walnuts, strawberries, Conference pears,\nred onion and a few slices of our Jam\u00f3n Ib\u00e9rico de Bellota 50% Raza Ib\u00e9rica Sierra Palomera<\/strong><\/a>. If you serve\nit with a vinaigrette using a sweet wine such as Pedro Xim\u00e9nez, you\u2019ll be blown\naway by the result.<\/p>\n\n\n\n

Ham with anchovies<\/strong><\/h4>\n\n\n\n

Nobody is surprised by the ham and fish combo. Where would trout\nbe without ham? However, you might not have thought that two products mainly preserved in salt<\/strong>\nwould combine so well in just one bite. Well, they do and it\u2019s amazing.<\/p>\n\n\n\n

On this occasion, our recommendation combines wonderful\nanchovies from the Bay of Biscay, with all the salt washed off, with the sweet\nflavour of our PDO Sierra Lind\u00f3n Teruel Ham<\/strong><\/a>.<\/p>\n\n\n\n

Surprise your guests with pre-dinner nibbles: anchovy toast with crunchy PDO Teruel Ham\nand beetroot emulsion<\/strong>.<\/p>\n\n\n\n

In a previous post, we already showed you how to make crunchy ham<\/strong>,\nbut here\u2019s a quick reminder. Cover an oven tray with a layer of baking paper.\nPut a few slices of ham on the paper and then another layer of paper on top.\nFor the ham to stay straight, put something heavy on the whole thing (such as\nanother oven tray). Put it in the oven for 30 minutes, preheated to 120\u00baC (you can\nalso do this on a plate in the microwave).<\/p>\n\n\n\n

To make the beetroot\nemulsion<\/strong> (another product which is a good match for ham\naromatically according to Foodpairing<\/em>),\ntip a jar of cooked beetroot into a blender and blend adding oil little by\nlittle as if you were making mayonnaise. With patience, it will emulsify to\ngive you the right texture.\n\nAfter toasting the\nbread in slices, cover it with grated tomato, place the anchovy on top, a dab\nof emulsion and decorate with the crunchy ham. A sure-fire success!\n\n\n\n<\/p>\n\n\n\n

Ham with chocolate<\/strong><\/h4>\n\n\n\n

We\u2019ll admit that this even seems weird to us. The first thing we\nthink of when we talk about this combo is a ham sandwich with chocolate spread,\nbut nothing could be further from the truth. Have you heard about rabbit or wild boar stews with chocolate<\/strong>?\nWell, that\u2019s where we\u2019re heading.<\/p>\n\n\n\n

To try this combo, let\u2019s cook a risotto with beer, ham and chocolate<\/strong>. A\nwhile back, we showed you how to make a risotto<\/em><\/strong><\/a> with king prawns, chestnuts, mushrooms and PDO\nTeruel Ham<\/strong><\/a>, so this time, how about we substitute the white wine with beer\nand sprinkle a little grated chocolate (at least 70% cocoa) to finish off the\ndish. It\u2019s really not what you might expect!<\/em><\/p>\n\n\n\n

But if this were not enough, a few years ago the Extremadura\nAgro-food Technology Centre (CTAEX) patented a chocolate bar with Iberian ham<\/strong> as\na snack<\/em> and called\nit \u201cChachos\u201d.<\/p>\n\n\n\n

There can be no doubt about it – a wonderful product like ham\ngoes well with everything, or almost everything.<\/p>\n","protected":false},"excerpt":{"rendered":"

We are utterly convinced that there\u2019s nothing better than a good plate of ham because this delicacy can stand alone as a real palate-pleaser. However, nobody thinks twice about eating ham with any type of bread, normal, toasted or bread sticks, and dowsing this bread in oil or even grated tomato. We\u2019re also happy to […]<\/p>\n","protected":false},"author":1,"featured_media":1444,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[161],"tags":[325],"_links":{"self":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/1960"}],"collection":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/comments?post=1960"}],"version-history":[{"count":1,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/1960\/revisions"}],"predecessor-version":[{"id":1962,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/1960\/revisions\/1962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media\/1444"}],"wp:attachment":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media?parent=1960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/categories?post=1960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/tags?post=1960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}