How to choose ham or shoulder for this Christmas
Every Christmas is made up of unique moments shared with family. We are approaching that time of year when we are reunited with our loved ones around a table full of food. Although the traditional dishes cooked during Christmas vary depending on the region where we are, something that cannot be missing from any Spanish Christmas lunch or dinner is Iberian ham or shoulder.
/wp:paragraph wp:paragraphAt Ibéricos Montesano we want you to be crowned the best Christmas host with a plate of ham that your guests will never forget. That's why we bring you a series of tips to help you choose a quality ham or shoulder that suits your preferences.
/wp:paragraph wp:paragraphBefore starting, as we explained in the previous post “ Everything you need to know to choose your Iberian ham” , the flanges and labels of the Iberian hams and shoulders are the main elements to take into account to identify the different types of pieces.
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Even so, it is important to remember that the best ham or shoulder does not have to be the most expensive or the one with the highest percentage of Iberian breed, but the one that best suits your tastes and those of the people you share it with. That is why, beyond the label, we want to show you a series of aspects that you should look at to know if you are looking at your perfect product.
/wp:paragraph wp:headingDifferences between Iberian ham and shoulder
/wp:heading wp:paragraphFirst of all, it is important to resolve one of the main doubts that many people have when the time comes to buy: what is the real difference between shoulder and ham?
/wp:paragraph wp:paragraphThe first distinguishing element is the part of the body from which each piece is extracted. Iberian hams belong to the hind limbs of the pig, while the shoulders correspond to its front limbs. Thus, the ham is larger, with a weight that ranges between 6.5 and 10 kg. On the other hand, the shoulders weigh between 4.5 and 6.5 kg, approximately. Whether they are closer to one figure or another will depend on the weight that the pig reaches during the montanera.
/wp:paragraph wp:paragraphOnce this is clear, the next question that arises is: Which is better? Despite popular belief, the truth is that ham is not better than shoulder, but rather they are different products with peculiarities that appeal to different preferences.
/wp:paragraph wp:paragraphThe shoulder is usually more flavoursome, with a more intense taste. The reason is that the front legs of the pig have less meat and it is closer to the bone, which speeds up the curing process. Therefore, if your palate is used to strong and cured flavours, we recommend that you opt for a shoulder this Christmas. On the other hand, if you prefer a mild flavour, it is better to choose a piece of ham.
/wp:paragraph wp:paragraphApart from the flavour, it is important to take into account how many people are going to enjoy the piece. It is likely that if there are a lot of people at Christmas lunches and dinners, you will prefer to buy a ham, since they are larger. On the other hand, for few diners it is preferable to opt for the shoulder.
/wp:paragraph wp:paragraphEven so, if you know you are not going to consume a whole piece this Christmas, but you still want to enjoy a good Iberian ham or shoulder, remember that you can also buy the product cut by hand and vacuum packed . This way, you can keep the packages closed for up to three months, preserving all of its properties.
/wp:paragraph wp:headingTips for choosing a good ham or shoulder
/wp:heading wp:heading {"level":3}Details on the external appearance of the pieces
/wp:heading wp:paragraphThe characteristic that best distinguishes a quality ham is that the leg - specifically the shank and hock area - is long and thin. Likewise, it is important that the hoof is worn, since this means that the Iberian pig has spent a lot of time walking in the countryside.
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Another aspect to look at carefully is the surface. Wrinkled skin is a sign that the piece has finished the curing process and, therefore, the fat is very close to the meat. However, there should be no indentations, as this indicates excessive curing and, in that case, we are dealing with a dry piece. As for the texture, if the surface is smooth and silky, this means that the fat is cured.
/wp:paragraph wp:heading {"level":3}Details on the internal appearance of the pieces
/wp:heading wp:paragraphAlthough the external appearance of the pieces already gives us some clues about the quality of the ham or shoulder, to know if it is a good product or not the best thing is to see what it is like inside. This is not possible if you buy the whole piece, but in some cases you can see it in another ham from the same batch that has been opened.
/wp:paragraph wp:paragraphFat is the element that will give us the necessary clues. The golden color of the bacon means that the Iberian pig was raised in freedom and was fed with acorns. Also, if you have the opportunity to try the ham before buying it, check its texture. It is a very good sign if we touch the fat with the tip of our fingers and it is soft, oily and sinks easily.
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Best time to buy your ham or shoulder
/wp:heading wp:paragraphNow that you have all the information you need to distinguish a quality ham or shoulder this Christmas, it's time to take action. The question is: When is the best time to buy?
/wp:paragraph wp:paragraphFor whole pieces, it is preferable to do so one or several weeks before the indicated dates. If you make your purchase online through the Ibéricos Montesano store , you will receive your order at home in less than 5 days.
/wp:paragraph wp:paragraphOn the other hand, you can buy the sliced and vacuum-packed packs right now, since their conservation period is longer.
/wp:paragraph wp:paragraphWe hope that all these tips will help you choose the perfect ham or shoulder for these holidays. Despite this, if you still have doubts about what type of product to choose, you can book an appointment on our website to have a live video call with one of our experts in Iberian hams and shoulders, who will advise you on how to choose the perfect Iberian ham for you and your guests.
/wp:paragraph wp:headingRecipes with ham or shoulder for this Christmas
/wp:heading wp:paragraphFinally, we leave you with a menu of recipes with Iberian ham so that you can develop your creativity in the kitchen this Christmas.
/wp:paragraph wp:heading {"level":3}Appetizers
/wp:heading wp:heading {"level":4}Mini puff pastries filled with ham, cheese and bechamel:
/wp:heading wp:paragraphIngredients (for 4 people):
/wp:paragraph wp:list- 12 small puff pastries
- 100 g of 50% Iberian Cebo Ham from Sierra Jerez
- 75 g. semi-cured sheep cheese
- Half an onion
- 3 tablespoons of flour
- Milk
- 1 tablespoon of oil
- Salt and pepper to taste
Preparation:
/wp:paragraph wp:paragraphStart by chopping the onion and put it in the pan with a little oil and salt. While you wait for it to brown, cut the cheese and the Iberian ham into cubes. As soon as the onion is sautéed, add the ham.
/wp:paragraph wp:paragraphFor the bechamel, pour a little oil into a pot, add the flour, stir and gradually add the milk. When everything starts to thicken, add the cheese, ham and onion and continue stirring.
/wp:paragraph wp:paragraphOnce everything is well mixed, fill the puff pastries and put them in the oven for 5 minutes.
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First course
/wp:heading wp:heading {"level":4}Cream of zucchini with crispy ham
/wp:heading wp:paragraphIngredients (for 4 people):
/wp:paragraph wp:list- 2 zucchini
- Half a leek
- 3 medium potatoes
- 1.5 tablespoons of butter
- 350 ml of vegetable broth
- 150 ml of cooking cream
- 4 slices of Montesano 100% Iberian acorn-fed shoulder
- Salt, pepper, nutmeg and chives
Preparation:
/wp:paragraph wp:paragraphWash, peel and dice the vegetables. Place a pot on medium heat and add the vegetables along with the butter, sautéing over low heat for 5 or 6 minutes.
/wp:paragraph wp:paragraphPour in the broth and let it cook until the vegetables are soft. Add salt, pepper and nutmeg to taste. Blend everything with a blender and pour in the cream.
/wp:paragraph wp:paragraphTo make the crispy ham, we prepare a baking sheet with baking paper and put it in the oven for 15 minutes at 180º C. Once ready, we plate the zucchini cream and add the ham and chives.
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Main course
/wp:heading wp:heading {"level":4}Stew, a classic!
/wp:heading wp:paragraphIngredients (for 4 people):
/wp:paragraph wp:list- 300 g. chickpeas
- 300 g. of blood sausage
- 1 chicken thigh
- 200g. Montesano Iberian chorizo
- 150 g. of bacon
- 80 g of 50% Iberian acorn-fed ham from Monte Roble
- 1 Iberian ham bone
- 2 carrots
- Half a cabbage
- 2 potatoes
- 3 cloves of garlic
- Extra virgin olive oil, salt and parsley
Preparation:
/wp:paragraph wp:paragraphPlace the chickpeas in a bowl, cover them with water and leave them to soak overnight. After this time, strain them, place them in a net and set them aside.
/wp:paragraph wp:paragraphPut 2 and a half litres of water in a pot and add the blood sausage, bacon, ham and bone. Season, heat and when it starts to boil, remove the foam, add the chickpeas and remove the foam again. Cover and cook everything for 30 minutes.
/wp:paragraph wp:paragraphOpen the pot, pour some of the broth into another pan and heat it up. Chop the cabbage and add it to the pot along with the chorizo. Season and cook everything with the lid on for 15 minutes.
/wp:paragraph wp:paragraphPeel the potatoes and carrots and add them to the pot with the chickpeas along with the chicken thigh. Cover again and cook for 10 more minutes.
/wp:paragraph wp:paragraphSlice the garlic and fry it in a pan.
/wp:paragraph wp:paragraphTo finish, serve on a large platter, sprinkle with garlic and chopped parsley, pour over the dish and serve the stew.
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