Ham for cooking: choosing the format and when to add it

When cooking with ham, format matters as much as its name. A slice finishing a soup and pieces distributed through a filling have different jobs. Before opening a pack, decide what you want it to contribute and how much you need.

Start with production, not price

Read the full description: cured and cooked ham are different products. Neither bellota nor an Iberian breed percentage tells you how to cook it. Use the ham specified by the recipe or check the necessary adjustments before substituting it; a higher-priced category does not guarantee a better result in every dish.

Slices to finish, pieces to distribute

A small slice can finish a soup or toast at serving; pieces distribute ham through a filling or vegetables. These are serving suggestions, not formats you should assume the catalogue includes. Check the actual cut and net quantity of the available reference.

Decide when to add it

Adding ham at the end can retain its serving texture; cooking it produces a different result. Follow the chosen recipe and avoid transferring a frying-pan time to an oven or filling. For a crisp finish, use a preparation specifically designed for that purpose.

Adjust salt and quantity to what you use

Count the grams added and check the product’s declared salt content. Taste the cooked preparation before finishing the seasoning instead of adding salt by habit. Store unused ham according to its label and do not transfer a cured piece’s storage period to the cooked dish.

Read more

Can you fry serrano ham? Texture, salt and timing · Oven-crisped Spanish ham: a finishing touch for soup and salad

Continue choosing

Check presentation and directions in the current collection. Continue choosing.

Sources and checks

BOE.

AESAN.