Ham is such an exquisite product that it is used to the Ham Bone once you have finished consuming it. What we point out here is the same for the Serrano Ham Bone, or for the Iberian Ham Bone, being clear that the better the quality and flavor of the ham, the better the quality of the Ham Bone. If, on the other hand, you fancy a good Spanish serrano ham, here you can see all the cheap serrano hams that we offer with FREE shipping to Europe.
Why take advantage of the Serrano ham bone?
In the part of the knuckle, which is the bone that we are going to take advantage of, there is hidden cured and very juicy ham meat that cannot be accessed with the ham knife. It is not a raw ham, far from it. This meat has a lot of skin and is very cured, so it is not worth roasting it. The really useful thing is I assume that you have eaten all the ham that you have been able to cut into slices, more or less large, but after that you can still further “clean” the leg, which is what the ham is called, and Take out small pieces of ham and even crumbs, which if they are of a good size you can make fried, passing them a little through the pan with hot oil, and this is how you make a well-known dish that is the “knuckle”, which is really good.
If the crumbs are that, crumbs, small in size (as if you are going to buy chopped ham, but the good kind) they can also be used to make croquettes, or to make stir-fries to fix dishes such as vegetables, legumes or others.
How to cut the Serrano ham bone?
Once the Serrano Ham Bone is cleaned, even those remains that I have mentioned can continue to take advantage of that part of the leg.
Ideally, cut it into pieces, weighing about 150 grams each, as if they were slices of about 2-3 cm. thick, to be used in the preparation of broths or bar flavor to other dishes, such as these mountain bones from here.
These slices can be kept frozen, so that they do not dry out and spoil and to freeze them it is best to protect them well with a film, or store them in hermetic bags and even better under vacuum, to take out the ones we need when we go to use them.
With the Serrano Ham Bone you can prepare some good broths, to be consumed as a consommé, adding other condiments such as vegetables and spices, or they can be consumed as a base for other dishes such as legumes, croquettes, etc. In the end, in your head and your dishes there will only be “ham, ham”
When the Serrano Ham Bone is going to be cooked, it is advisable to take some precaution in order to avoid bad flavors and impurities.
The Ham Bone must be introduced into hot water until the water is brought to a boil, so that it is cleaned of impurities, and this process called bleaching of the bones must be repeated again.
Later we will proceed to cook the Ham Bone for the necessary time so that they leave all the substance in the liquid and we will finish straining said broth.
You can prepare a concentrated jaomon broth and save it as such, to use it at another time, or a normal broth that serves as the basis for the preparation of a dish for immediate consumption.
Serrano Ham Bone can also be used by cooking it at the same time as we cook vegetables, legumes, potatoes or any other dish, thus directly adding its flavor to the stew, or we can cook these products in a broth that we have previously prepared.
What we must never forget is that the ham, like the Cid Campeador, wins battles even after death (the ham is finished), and the Ham Bone must be used for its quality and excellent properties when it comes to adding flavor to our dishes.
You can also buy Ham Bone online or any Spanish product through our Gastronomic Spain page.
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