8 really healthy recipes with Iberico Ham
Iberico ham is one of the most exclusive dishes in Spanish gastronomy, thanks to the infinite number of recipes that can be prepared with a small portion of this product. Usually in the United States, Iberian ham is offered at important dinners or wherever you want to show off to your family, friends or collaborators, so we have created an exclusive blog with the best recipes with Iberian ham.
Rice, quinoa, apple and Jamón salad
The requirements of a healthy dish as it provides us with a set of essential nutrients for our body. In addition, the right combination of ingredients will make the taste of the recipe extraordinary.
Ingredients
80 g wild rice
80 g Quinoa
6 Cherry tomatoes
2 apple
6 slices of jamón ibérico
Olive oil
Balsamic vinegar
Salt and pepper to taste
Sesame seeds
First of all, cook the wild rice and quinoa. Keep in mind that they require a longer cooking time than normal rice. They are seeds that have a harder time absorbing water. Cook between 35 and 45 minutes, depending on the hardness of the water and the intensity of the fire used.
When ready, let it cool for a few minutes. Cut the apple into cubes. Choose the size to your liking. Halve the cherry tomatoes and add them. If you want to add a touch of sesame seeds, now it is the time. Finally add the jamón slices on top and that's it: easy, healthy, complete and delicious!
Zucchini with Spanish Jamón/ham and mushrooms
Ideal to prepare it as part of lunch or dinner, or even as a recipe to take to work, its flavor will remain intact and delicious the next day. In just 20 minutes you will have it ready!
Ingredients
14 oz Zucchini
7 oz Mushrooms
4 garlic cloves
1.40 oz Jamón Ibérico
56 British mature cheese
Black pepper and salt to taste
Olive oil
Wash the zucchini and cut them into thin slices with the help of a fruit and vegetable peeler. Cut the garlic into small pieces and remove the seed. Then, cut the mushrooms into slices and put them all together in a pan with a drizzle of olive oil to brown them. When they are ready, add the zucchini and season with salt and pepper to taste. Stir the whole mixture over high heat for about 3-4 minutes, before the zucchini begins to release the water. When it is ready, place it in the dish where you are going to serve it and add the shavings of Iberian ham and the mature cheese on top, you will see that the cheese melts a little bit and it is delicious. Enjoy!
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Mushroom, goat cheese and Jamón ibérico salad
Salads are always a hit and, in addition, they are an ideal dish to take to work or eat anywhere or anytime. A simple recipe to prepare and healthy, in which you can give free rein to your creativity and combine the ingredients you like the most. In this case, as we are in autumn, we are going to propose you to prepare a seasonal salad. We are talking about the salad of mushrooms, goat cheese and Jamón ibérico.
Ingredients
530 g Assorted salad
28 g Jamón de bellota Ibérico Premium
2 Eggs
5 Mushrooms
2 Slices of goat cheese
A handful of walnuts
Salt and pepper
Olive oil
Balsamic vinegar
Wash the salad, drain it and place it on the plate ready to add your gourmet ingredients. Boil the eggs for about 8-10 minutes and cut them into small pieces to add to the salad. Slice the mushrooms and sauté them in a frying pan for a couple of minutes until golden brown. Add the goat cheese. If you want you can put it in the microwave for 20 seconds so that it melts a little and is more manageable and its texture softer and undone. Another option is to make a turn and turn in the pan, it will be delicious.Add the walnuts to your liking and place the slices of Iberian ham on top.
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Beans with poached egg and Iberian ham
The base of the dish is the fine green beans, they belong to the leguminous family and there are more than a hundred varieties spread all over the world. They provide few calories to the organism and are rich in vitamins, amino acids, minerals and fiber. On the other hand, we have the egg as a complement and we prepare it in the form of poached egg. This way of cooking is healthier than the typical fried egg since it does not need a single drop of oil because it is cooked in boiling water, and we still enjoy the liquid texture of the yolk, which when it explodes fills the dish with flavor and we love it. The egg in turn provides us with protein, vitamins and minerals.
Ingredients
176 oz green bones
2 eggs
8 slices of Jamón bellota
1 tsp Dijon mustard
4 radishes lemon olive oil salt and pepper
Cut the beans to your liking and prepare a pot on the fire to boil them. In our taste, we suggest you don't cut them too much. When the water boils, add the beans. If you like them tender, that is to say, "al dente", it will be enough to keep them on the fire for about 5 minutes. Drain them and cool them in ice water for a few moments. Now cut the radishes into small slices. Now cut the radishes into small slices.It is the turn of the poached egg. You have to put water to boil in a small saucepan and when it starts to smoke but not bubbling or bubbles, make a small swirl in the center of the pan with the help of a spoon and pour the egg (without shell). Leave it for about 3 minutes. A trick for beginners would be to add a splash of vinegar in the water, so that the white and the yolk do not separate.Assemble the dish by placing your green beans at the base, adding the sliced radishes, the slices of Iberian ham and the poached egg in the center. To finish, pour a dash of the vinaigrette we have prepared and add a touch of pepper to taste.And that's it! You will only have to enjoy this satiating, complete and delicious dish.
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Jamon Iberico Salad with Orange, Chickpeas, and Almonds
Jamon Iberico salad is the ideal starter dish or small tapas that is perfect for sharing. This recipe uses just 50g (1.8 oz.) worth of Jamon Iberico but makes a delicious tapas for 2-3 people.
Ingredients
Some good quality cured Spanish ham
½ cup cooked and prepared chickpeas
1 cup worth of mixed greens
1 orange
2 tablespoons of flaked almonds
In a bowl mix the seeds or nuts (pumpkin seeds, pine nuts, pistachios also work well), 100g mozzarella cheese, coarse sea salt and ground black pepper (for seasoning), extra virgin olive oil, honey and Moscatel vinegar (or balsamic vinegar).
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Tomato and Iberian ham slices
This simple dish is easy to make and serves for breakfast, as a tapa or as a starter for lunch or dinner. It is best enjoyed in good weather with a cold beer.
Ingredients
1 large fresh tomato
4 pieces of crusty bread
12 thin slices of Iberian ham
Olive oil
Sea salt
Ground black pepper
Toast the bread under the grill until golden brown. Drizzle the toast with good quality olive oil. Cut the tomato into slices about 1 cm wide and place them on the toast. Season the tomato well with salt and ground black pepper. Finally, add the slices of Iberian ham on top and enjoy!
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Iberico ham panini
Ingredients
20 cm baguette slice
2 or 3 slices of Iberian ham or Serrano ham
2 cloves of roasted garlic, crushed to a fine paste
2 or 3 teaspoons of sweet butter
Make sure the butter is at room temperature, i.e. quite soft and spreadable. Slice the bread lengthwise. Spread the roasted garlic paste over the bread as thinly and evenly as you can. Spread a thin layer of butter to cover each piece of bread well. Put enough ham on each loaf to cover it. Pour yourself a nice glass of Prosecco or Sauvignon Blanc and enjoy!
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Iberico Ham and Tumaca Bread (toasted bread with tomato)
Ingredients
Fresh Baguette bread
Ripe tomato
Olive oil
Acorn-fed Iberico Ham
Optional Garlic
Cut a fresh baguette bread in slices of the thickness you prefer, freshly cut, put them in the oven and toast them to your liking. Remove the slices from the oven and let them cool a bit.
Now, take a ripe tomato, cut it in half and spread it on your freshly toasted bread. Drizzle a little extra virgin olive oil over the bread to add more flavors to this delicate and delicious recipe. And to finish, add a slice or two of jamón ibérico (the best ham in the world) on top of your bread masterpiece.
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