Probably some of you remember our blog-naming contest. We received dozens of responses with names and we had a hard time deciding. In the end, we chose what we think is the name that best encapsulates what San Jamon is all about: Sabor, or flavour.
The winner, Nikki Edwards, wrote, “(Sabor)…is short and simple, reflects the Spanish nature of your products, and there’s also the play on “taste” as in having taste or being a connoisseur.” A fabulous name and a well-deserved winner that, inspired by the exquisite flavour of our signature San Jamon Iberian Paleta, spontaneously took her suitcase and together with her other half, travelled to Spain. And when we asked if she could send us a photo of herself enjoying the acorn-fed paleta, she did us one better. Instead of sending us a boring picture showing her prize, she created a collage of some of the pictures they took on their gastronomic getaway in Barcelona.
It coincides that we get a lot of requests for what to do with the paleta or ham bone once all the meat has been enjoyed. A common way of taking advantage of this bone is Iberian Ham Croquetas. There are several elements to this recipe, but the result is an exotically-spiced, silky-smooth croqueta that will melt in your mouth and leave a finish of the rich, nutty flavor from the cooking down of the bone.
Iberian Ham Croquetas
200g Iberian ham/paleta finely chopped
40 g Iberian ham oil (see below)
100 g butter
1 spring onion
160 g flour
500 g Iberian ham consommé (see below)
A pinch of salt
To coat, fry and decorate:
1 L of extra virgin olive oil
A couple of Iberian ham/paleta slices
-For the consommé-
First of all we have to prepare the consommé, one of the top 10 flu-fighting foods, by the way. Take the bones and place them in cold water, wait until water boils. Turn the heat to simmer over low heat for about two hours. Many impurities will float to surface. By sure to skim the surface periodically, and especially at the beginning of boil. We want our bones to be completely clean. Ideally, you’ll reduce the consommé from 2, 5 liters to 450 ml. Strain it and set aside.
-For the Iberian Ham oil-
Take 200g of the Iberian ham fat (removing yellow parts) and add vegetal oil 20 cl to sauce pan. Cook over medium heat until the fat has melted and set aside. Let it cool. You can use this super special oil to sprinkle it on a toast or even flavor a purée.
1. In a saucepan, heat the cream along with the consommé.
2. In a separate saucepan, add the butter, the ham oil and the finely chopped spring onion. Cook it over low heat until the spring onion is lightly fried. Add the flour and cook while stirring to make a roux.
3. Add the cream and consommé mixture heated as well as 100 g of Iberian ham/paleta finely chopped. Cook for 5 minutes more over medium heat while stirring. You can use a hand beater or a spatula.
4. once the croquet dough is well blended remove from heat and the rest of the finely chopped Iberian ham/paleta. Taste the seasoning and add the pick of salt if required.
5. Take a tray and cover it with cling wrap. Spread the dough and let it cool down in the fridge for one hour.
6. Once the dough is ready, take small pieces, around 30 g , and form either balls or rolls with it.
7. Time to cover the croquetas in a batter of flour, egg, and bread crumbs. If you repeat this step twice your croquetas will be extra crispy outside and extra creamy inside. 🙂
8. Put them into the extra virgin olive oil. Adding a bit of vegetable oil with a higher smoke point will help. After about two minutes, they should be golden brown. Take them out and serve straight. Do not forget to cover them with finely slices of Iberian Ham.
A treat for the taste buds!!