Comments on: Jamon Serrano Reserva

By: Marketman

Marketman — Sat, 15 Jan 2011 05:25:17 +0000

Michael, sorry, I have no idea where you might find a serrano slicer in NY. A good Spanish restaurant maybe… or a specialty food shop like a Spanish prvoedore…

By: Michael

Michael — Fri, 14 Jan 2011 14:59:58 +0000

A friend’s getting married in NY. Do you know where I can hire a skilled slicer to slice jamon at a reception?

By: AM

AM — Thu, 30 Dec 2010 21:49:37 +0000

WHAT A FIND!!! I was just surfing the net and found your site…your site could be the “Martha Stewart” of the the Philippines. Being Pilipino, you brought back memories of things we used to eat at my Mamang’s house during the holidays. Ohhh, how I miss those days…
Thank you…you helped me think of those memories, again. I am now a fan and will tag your site as a “favorite”.

By: Marketman

Marketman — Tue, 28 Dec 2010 08:40:15 +0000

tricia, for home consumption, the experts suggest you start on the narrower end of the ham, as it is shown in the photo above, with hoof facing down in the holder. You have to carve in an arc in the middle of the narrow end. Then, when you hit the bone, turn the leg over. The reason for this I gather is that the narrow end dries out faster so it’s best to consume if first. The wider end of the leg, with hoof facing the ceiling, is more impressive and usually moister and ideal for the most special of occasions, so save that for your most important party/dinner of the season. I designed a thick breathable cloth to drape over the ham, and it sits out in the dining room for about a month in total before the bits and bones go into other cooked dishes.

By: tricia sm

tricia sm — Mon, 27 Dec 2010 19:01:17 +0000

My mother gifted us a jamon serrano this xmas. It has been amazing. What has been difficult is slicing the ham. The ham stand you have would help a lot. We will have to acquire one for the next holiday season. Any tips on where to start slicing? We were searching on-line but there was not a lot of helpful hints. When my husband first sliced, we hit bone so we clearly started on the wrong side.

By: norma

norma — Sun, 26 Dec 2010 13:53:31 +0000

Kaye, thanks for the comparison. Obviously, I am a newbie on the different kinds of ham and cheese. I am learning a lot from this website. Mr. MM and readers, thank you for sharing your knowledge and experiences.

By: quiapo

quiapo — Sat, 25 Dec 2010 21:36:37 +0000

At such prices it is a testament to the quality of the ham that it is still so popular. My
daughter attended a wedding in the north of Spain where the groom, a restauranteur, carried a pata negra under his arm from table to table, dispensing generous amounts to his delighted guests.

By: quiapo

quiapo — Sat, 25 Dec 2010 21:16:25 +0000

In Sydney, Australia, Jamon Serrano is $80 a kilo, while top quality Iberico is $280 a kilo. Domestic versions made locally start at $35 a kilo. MM’s ham stand is a deluxe version which has a swivel to allow changes of angle without the need to reposition the ham.
Buen provecho, MM.

By: Nick

Nick — Fri, 24 Dec 2010 04:46:24 +0000

Kia Ora from Auckland, New Zealand. I came across your blog while looking for puto bumbong recipes/steamers and saw the photo of jamon serrano. It reminded me of the Christmas while growing up in Angeles City Pampanga. That got me salivating so googled for the nearest shop that sells imported jamon. Bought a small pack of ARROYO brand cured ham and ate about 200gm within 10 minutes of opening the pack. Yum! The lady at the shop sells 7-8 kg serrano boned in ham at NZD28 per kg just arrived from Spain. FX NZD=P32. They also have the stand for sale. Wicked. Masayang Pasku kekongan.

By: josephine

josephine — Wed, 22 Dec 2010 16:01:01 +0000

Around the corner from where I live in Paris is a wonderful shop called Bellota Bellota which specialises in pata negra hams labelled by region. The ones I like best come from Extremadura. The slicers all seem to have gone to some sort of ham university and each little package comes with a kind of signed diploma with the slicer’s certification of training and descriptions of the ham and its provenance. The prices are prohibitively expensive and my very matakaw teenage son has to restrain himself, knowing that eating each translucent slice is like swallowing a 5 euro note. I could never buy a whole one since it’s that or buy a bigger apartment and I think the latter would be a better investment. Happy Christmas to you MM and family and all your faithful fans. Looking forward to more of your adventures, especially the porky ones, in 2011!