5 Mouth-Watering Jamón Ibérico Recipes You Need to Try (2024)

What kind of foods do you like? Would you consider yourself to be a meat person?

As it turns out, eating meat is actually a good thing. After all, it’s packed with proteins, which is essential fora number of body functions.

As with all foods, however, you want to vary the types of meat that you eat. Had steak for dinner last night? Perhapsgo for something else tomorrow!

Here’s an idea—how about Jamón Ibérico? It’s a type of cured ham that’s popular in Spain and Portugal.

Not to be confused with Spain’s other popular meat, Jamón Serrano. Because there is a difference in the two.

You can eat it by itself, put it on a slice of bread with some manchego cheese and serve as a delicious tapa, or make a dish out of it!

The options are endless.

Looking for some recipes? If so, you’re on the right page! We’ll be sharing some of our favorite Iberian ham recipes below.

Keep reading to learn more!

5 Delicious Jamon Iberico Recipes That Are Worth Trying

Not sure what to make with the cured ham? Here are a few ideas!

1. Huevos Rotos With Iberico Ham

Start by peeling 3-4 medium-sized potatoes. Proceed to cut them into thin slices and fry with Spanish olive oil.Set them aside on a plate once they’re soft.

Next, fry a few eggs in olive oil. Remove them from the pan once the egg white is no longer transparent.

Carefully place them on top of the potatoes. Add salt and pepper to taste.

Finally, add a few slices of Jamon Iberico on top of the eggs and there you have it, Huevos Rotos con Jamon Iberico.

The key is to leave them on there for a few minutes—that will allow the fat to melt, which will give the dish extra flavor.

2. Grilled Cheese Jamon Iberico

Spread butter on four slices of bread. When you’re finished, place them on a baking sheet, buttered side down.

Add a slice of your favorite Spanish cheese and a generous amount of Jamon Iberico.

Top with more cheese and refrigerate the sandwich for at least 30 minutes.

Heat a large skillet over medium-high heat (you can also use a panini press) and cook the sandwiches until the cheese melts—the bread should be golden brown.

3. Asparagus Wrapped inIberico Ham

Preheat the oven to 400F. Place a bunch of asparagus (trimmed) on a baking sheet lined with parchment paper.

Drizzle the vegetables with olive oil and add a bit of salt and pepper.

Roast the asparagus for 10-12 minutes in the oven until tender.

Let it cool before wrapping the asparagus with half a slice of Iberico ham.

Transfer to a platter and serve.

4. Jamon Iberico Croquetas

Heat 6 tablespoons of olive oil in a small pan over medium heat.

Add 3/4 cup of flour and cook for 3 minutes, stirring constantly.

Gradually add in 1 1/2 cup of milk and 1/2 cup of chicken broth. Continue to cook for 30 minutes.

From there, add in half a teaspoon of nutmeg. Cook until the sauce is smooth and thick.

Next, add in half a cup of minced Iberico ham. Continue to cook for 2-3 minutes on low heat.

From there, remove the mixture and allow it to cool for 10 minutes before placing it in the refrigerator for at least 3 hours.

Once it’s refrigerated, divide the mixture into 1-inch balls with your hands. Set them on a plate.

Next, combine 1 cup of breadcrumbs with 2 lightly beaten eggs in a small bowl.

Dip the croquettes into the breadcrumb mixture and fry with hot oil. Cook until they are golden brown.

5. Cachopo

5 Mouth-Watering Jamón Ibérico Recipes You Need to Try (4)

Cachopo is a traditional Spanish dish that originated in the region of Asturias, located in the north of Spain.

It is a comfort food that has gained popularity across the country and beyond.

Cachopo consists of two thin, tenderized veal or beef steaks filled with ham and cheese.

The filled steaks are then breaded and deep-fried until they have a golden, crispy crust.

EnjoyingJamon Iberico

And there we have it—5 Jamon Iberico recipes that are both easy to make and delicious!

Which one willyou be making?

If you would like to learn everything you would ever need to know about Jamón Ibérico read our article, The Ultimate Guide to Spain’s Jamón Ibérico.

If dessert is more your thing, check out 13 Spanish Desserts That Transcend Your Tastebuds.

Did you enjoy this post? If so, be sure to share it with your friends!

Or shop for traditional Spanish foods and drinks at our online store!

5 Mouth-Watering Jamón Ibérico Recipes You Need to Try (5)

Jorge Garcia

Our blog is all about sharing our love of Latin American foods & drinks. We’ll bring you articles and recipes of the very best Latin American & Spanish cuisine. Amigofoods was founded in 2003 and is the largest online grocery store offering a wide variety of hard to find freshly imported foods & drinks from all over Latin America and Spain.

Read more about the author & Amigofoods on our About Us page.

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5 Mouth-Watering Jamón Ibérico Recipes You Need to Try (2024)


Why is Iberico ham illegal in the US? ›

It is against US law to import jamón ibérico - the hind leg of an Iberian pig, hoof attached, swaddled in fat, covered in a thin green layer of protective mould, occasionally sprouting wiry black pig hair - because Spain does not have a single slaughterhouse that conforms to the regulations of the US Department of ...

How do you eat Jamón Ibérico? ›

Good sliced bread is a must! A thin slice of Jamón Ibérico on a slice of bread (toasted or not) is really all you need. Many jamón lovers like to rub the slice of toasted bread with tomato and garlic and add a bit of olive oil.

What is Jamón Ibérico where is the most popular? ›

Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Portuguese: presunto ibérico, Portuguese: [pɾɨˈzũtu iˈβɛɾiku]; lit. 'Iberian ham'), is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal.

What goes well with Jamón Ibérico? ›

Albariño, a bright and dry wine from the northwest province of Galicia is a fantastic Spanish pairing. Outside of Spain, a Chenin Blanc, Pinot Grigio, or a dry Riesling also does the jamón ibérico well.

Is Iberico pork really healthy? ›

Luckily, Iberico is quite healthy for you! Acorn-fed Iberico pigs are left to walk and graze, developing natural muscle along with fat. The uniqueness of Iberico lies within those layers of fat: a fat that's healthy, full of oleic acid, which is known for lowering bad cholesterol and increases the good kind.

Does Iberico pork have trichinosis? ›

The main reason for this unfortunate habit is a fear of a certain parasite called trichinosis that can be found on wild game meat or pork if not properly raised and processed. But we're here to tell you that there's nothing to fear, especially when it comes to high-quality Ibérico.

Why is Jamón Ibérico so expensive? ›

The Price of Slow-Growth Animals

Ibérico pigs are slow-growth animals. Because they're not fed hormones or fattened up on industrial corn, it takes them longer to achieve ideal slaughter weight. In most cases, it takes Iberian pigs double the time that it takes industrial pigs to grow.

Does Iberico ham taste like prosciutto? ›

The taste of a good slice of ibérico should be enough for you to tell the difference. It is richer and more fragrant than serrano or prosciutto. Iberian ham comes from pigs of an endemic breed of southwestern Europe and is distinguished from the rest by its type of diet.

What is the most expensive ham in the world? ›

While Jamón Ibérico de Bellota is the most expensive ham in the world, there are other varieties of Spanish ham that are also highly prized and luxurious. Jamón Ibérico de Recebo is another type of Iberian ham that is slightly less expensive than Jamón Ibérico de Bellota but still considered a delicacy.

Can Muslims eat Jamón Ibérico? ›

People joke that even vegetarians in Spain eat jamón. Eating authentic jamón ibérico de bellota, a cured ham made from free-range pigs fed on acorns, is a key part of Spanish life, especially in the south. But jamón ibérico is a treat observant Muslims — who don't eat pork for religious reasons — can't enjoy.

What is the American version of Iberico ham? ›

The American product closest to jamón ibérico is country ham.

What is the Italian equivalent of Jamón Ibérico? ›

Mediterranean Europe has some of the world's most renowned culinary traditions, including cured hams found nowhere else on earth. Jamón Ibérico de Bellota from Spain, and Italian prosciutto are the two prime examples.

What is the difference between Jamón Ibérico and Iberico? ›

Both are cured ham. But Jamón Ibérico is made with black Iberian pigs ( Black Iberian pig - Wikipedia ). Their meat is more marbled than other breeds, which allows a longer curing time without it getting too dry, which makes its taste a lot more intense with a stronger umami flavor.

Should you refrigerate Iberico ham? ›

If the meat has been left exposed to the air for some time, discard the first slice of the exposed area, as it will be dry and tough. On the other hand, your boneless jamón needs to be stored in the refrigerator, wrapped in plastic wrap or butcher paper.

How long does Jamón Ibérico last in fridge? ›

One of our 16 lb whole Jamón 100% Ibérico de Bellota will yield around 45 to 50 plates of 2.5oz/each. A vacuum sealed package of hand-carved Jamón Ibérico, on the other hand, will last up to 5 months in the refrigerator. An opened package, however, should be enjoyed the same day.

Is Iberico ham illegal in USA? ›

Despite what people think, ham from Spain (Serrano, Iberico...etc) is allowed in the US...as long as it's produced from an establishment USDA approved, that meets its standards and, in Spain, there are NOT many.

Can you get Iberico ham in us? ›

Sliced Jamón Ibérico is a simple and noncommittal way to snack on this cured delicacy stateside. Since its introduction to the U.S. market in 2007, only a few brands have been able to withstand the impossible FDA regulations coupled with already rigid quality standards of sliced Ibérico ham in Spain.

Is Iberico ham safe to eat? ›

Jamón Iberico is cured meat product, which means that while technically it's uncooked, it's not precisely raw either. Yes, jamón Iberico can be eaten as is, straight out of the package or off the bone, freshly cut. The curing process makes it completely safe for consumption.

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