Jamón is best served thinly sliced, accompanied by a slice of fine Spanish manchego cheese and a glass of fino sherry. Though Pata Negra is best enjoyed raw and unadulterated (it is, after all, $75.00 a pound), the more conventional Jamón Serrano is wonderful combined with other ingredients.

The following recipe for Ensalada Andaluza, is a fine example:

Enselada Andaluza

(From Savoring Spain and Portugal by Joyce Goldstein)

Vinaigrette:

1 lb. ripe tomatoes, peeled, seeded and coarsely chopped
3 cloves garlic, minced
1 tablespoon sweet paprika
1 ½ teaspoons ground cumin
1 teaspoon salt
½ cup extra-virgin olive oil
6-8 tablespoons red wine vinegar

2 heads romaine or butter lettuce, leaves separated and torn into bite-size pieces
2 hard-boiled eggs, peeled and sliced
2 or 3 green onions, sliced
¼ lb. Serrano ham, thinly sliced and cut into narrow strips
1/3 cup mixed green and black olives

To make the dressing, combine the tomatoes, garlic, paprika, cumin, and salt in a food processor or blender and pulse to puree. With the motor running, slowly add the olive oil and vinegar, processing until fully incorporated.

Place the lettuce in a bowl. Drizzle on just enough of the dressing to coat, toss well, and transfer to a platter. Top with the eggs, onions, ham, and olives. Spoon the rest of the dressing on top and serve.



Do you prefer your Jamón served a different way? Click the EasyEdit button to add your favorite recipes and serving suggestions here.