A small crisp garnish changes the texture of a smooth soup or salad. Bake the ham alone without added salt, then finish the prepared dish. Watch the slices and let them cool before breaking them.
Bake separated slices between oven-safe parchment sheets, check early and cool briefly. Add shards at serving time so moisture does not soften them.
Ingredients and timing for 4
For 4 finishing portions: 5 min prep, about 10–15 min baking and 5 min cooling; approximately 25 min total.
Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.
- 80 g ready-to-eat sliced cured Spanish ham
- 4 prepared servings of vegetable soup or salad, as an optional base
Step-by-step method
- Preheat the oven to 150 °C using conventional top and bottom heat. Line a tray with parchment suitable for that temperature.
- Spread ham in one layer without overlap. Divide large slices if needed. Cover with a second parchment sheet without sealing a parcel.
- Begin checking after 8 minutes. Allow roughly 10–15 minutes depending on thickness and oven. Remove when drier and firmer, before excessive darkening; do not wait for black edges.
- Place the hot tray on a heatproof surface. Carefully remove the top paper, avoiding steam and the hot tray. Cool for about 5 minutes and test a cooled slice.
- Break into small shards with clean fingers. Divide over the four dishes just before serving; do not boil the crisps in the soup.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →Adapt the recipe to your kitchen
If still flexible after cooling, bake briefly again and watch closely: all slices do not share one cooking time. Start another batch if burnt.
Do not salt the ham. Taste the soup before seasoning and keep the crisps separate until serving.
Make the amount you plan to use. Follow ham and base-dish storage instructions; baking does not establish a new storage life.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Choose your ham and plan your purchase
You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.
Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.