What Can you Do With a Jamon Bone Once You’ve Finished The Whole Leg?
If this is the first time you’ve purchased a whole ham then you’ll understand how intimidating it can be to slice, and how difficult it can be to get all of the meat off of the bone.
Once you’re ready to throw in the towel the worst thing you can do is throw the Jamon bone into the bin. There are a few things you can do with the bone that will ensure you get all those amazing Jamon flavours for as long as possible.
So here are a few ideas that will help you get the most out of the Jamon bone.
Make a Stock
A great stock is often the first building block of a fantastic dish. It sets a great baseline. All of your flavours adds depth to anything you are making. Whether you’re making soup, a pie, a strew or a pasta sauce, the stock from the Jamon bone will provide a savoury, nutty flavour that is very unique. It also means that you can produce food with the flavours of Jamon once the meat is finished.
Whether you’ve enjoyed a Serrano Ham or the finest Iberico Jamon – there is an amazing amount of flavour there.
If you’re unsure what to use your great big Jamon Bone for, then the best thing to do with it is produce a Jamon stock. The process is extremely easy and you can be as creative as you wish to be.
My stocks are very simple. I cut up onions and garlic which are placed into the bottom of a hot pan to lightly fry. The temperature should be quite low as you’re looking to soften and bring our the sweetness of the opinions, without burning them. To the veg, I add salt, pepper, bay leaves and coriander.
Once the mixture has reached the consistency of a chunky jam, you’ll add in your broken ( or cut into small bits to fit into your pot) Jamon bone and fill up with enough water to cover the bones. Allow the pot to simmer for at least 2-3 hours before removing the bones and allowing the stock to reduce down and cool.
What you do with the stock now is completely up to you. A personal favourite of mine is to fry a beef steak in a little bit of the stock rather than butter. It adds a delicious salty flavour to the meat that is to die for.
Bone Broth or Jamon Soup
The basics of both of these dishes can be made with your stock, but if you haven’t got the time, you can simply put the bones into the broth and skip the whole stock section.
A bone broth can be as simple as the stock above, however, you. just need to keep adding water to ensure the mixture is thin enough to slurp down. A stock may be too thick and strong in flavour to enjoy right out of the pan. Bone broths are perfect for those who need lots of energy for work, or bodybuilders.
The same principle applies with the Jamon soup. Start the base of the soup as you would normally do, and add the bones into the broth with the water. You should be aware that the Jamon flavour can be very overpowering, so it may be an idea to keep testing the soup and remove the bones once the flavour is perfect to your tastes.
For your dog!
Give a dog a bone! Dogs have always loved to chew on bones – not only are they great for the dog’s teeth, but the fats in the Jamon Bones is great for your dogs health. Rather than purchasing an expensive and dull dog chew, why not treat your pet to the bones from your Jamon.
The bones are rich in healthy fats and packed with nutrients. Dogs adore the taste of Jamon so if you want to keep them fit, healthy and entertained for hours, then through the bone into the garden and watch your dog go nuts.