Cured Ham Recipe
April 26, 2011 7:35 AM Subscribe
If you are planning to cook a cured ham or jamon iberico bellota, here is a recipe on how to prepare it.
Ingredients:
* 1 cured ham (jamon iberico bellota)
* Cloves
* Brown sugar
* Bread crumbs
* Water
How to Prepare It:
Before you cook the ham, place it first in a large oval kettle. Cover it with cold water and let it stand for 24 hours at room temperature. Change the water 3 to 4 times.
After 24 hours, clean the well under running water. Make sure you remove all the molds as well as pepper in it. Wash well again with running water.
Place the ham on the kettle, add cool water to cover, and bring to a boil. Remove the froth from the surface from time to time. After boiling it, lower the temperature slightly ans simmer it for 25 to 30 minutes until tender.
Preheat oven to 350 degrees F.
Remove the ham from the water, peel off rind, and trim fat to 1/2-inch. Score in a crisscross pattern and stud with cloves. Pat on a thick glaze using brown sugar and bread crumbs.
Place it in a roasting pan and bake for 45 minutes.
Allow it to stand for at least 20 minutes before serving. Hams are usually served at room temperature, or sometimes chilled but almost never hot.
Ingredients:
* 1 cured ham (jamon iberico bellota)
* Cloves
* Brown sugar
* Bread crumbs
* Water
How to Prepare It:
Before you cook the ham, place it first in a large oval kettle. Cover it with cold water and let it stand for 24 hours at room temperature. Change the water 3 to 4 times.
After 24 hours, clean the well under running water. Make sure you remove all the molds as well as pepper in it. Wash well again with running water.
Place the ham on the kettle, add cool water to cover, and bring to a boil. Remove the froth from the surface from time to time. After boiling it, lower the temperature slightly ans simmer it for 25 to 30 minutes until tender.
Preheat oven to 350 degrees F.
Remove the ham from the water, peel off rind, and trim fat to 1/2-inch. Score in a crisscross pattern and stud with cloves. Pat on a thick glaze using brown sugar and bread crumbs.
Place it in a roasting pan and bake for 45 minutes.
Allow it to stand for at least 20 minutes before serving. Hams are usually served at room temperature, or sometimes chilled but almost never hot.
This post was deleted for the following reason: Happy birthday to me, you colossal twit. -- cortex
Sounds like a recipe for spam, actually.
posted by jedicus at 7:36 AM on April 26, 2011 [5 favorites]
posted by jedicus at 7:36 AM on April 26, 2011 [5 favorites]
BanHAMmer
posted by Behemoth at 7:37 AM on April 26, 2011 [3 favorites]
posted by Behemoth at 7:37 AM on April 26, 2011 [3 favorites]
What?
posted by londonmark at 7:37 AM on April 26, 2011
posted by londonmark at 7:37 AM on April 26, 2011
Is this the same guy as before?
There was another ham spammer?
posted by Horace Rumpole at 7:37 AM on April 26, 2011 [1 favorite]
There was another ham spammer?
posted by Horace Rumpole at 7:37 AM on April 26, 2011 [1 favorite]
Am I crazy or have we had specifically ham-based FPP shilling before? Are we being targeted by ham shills? If so, why? What does that say about us as a demo?
I need to eat less sodium.
posted by penduluum at 7:38 AM on April 26, 2011
I need to eat less sodium.
posted by penduluum at 7:38 AM on April 26, 2011
PEST OF THE WEB
posted by quonsar II: smock fishpants and the temple of foon at 7:38 AM on April 26, 2011 [6 favorites]
posted by quonsar II: smock fishpants and the temple of foon at 7:38 AM on April 26, 2011 [6 favorites]
This is rather ham-handed spam.
posted by Threeway Handshake at 7:38 AM on April 26, 2011
posted by Threeway Handshake at 7:38 AM on April 26, 2011
HAM is HAraM!
posted by orthogonality at 7:38 AM on April 26, 2011
posted by orthogonality at 7:38 AM on April 26, 2011
Score in a crisscross pattern and stud with cloves.
This is also how I apply aftershave.
posted by robocop is bleeding at 7:38 AM on April 26, 2011 [5 favorites]
This is also how I apply aftershave.
posted by robocop is bleeding at 7:38 AM on April 26, 2011 [5 favorites]
Something seems a bit off about this post. I think it's . . . EVERYTHING
posted by brain_drain at 7:39 AM on April 26, 2011
posted by brain_drain at 7:39 AM on April 26, 2011
remove all the molds
Personally, I'd chuck any piece of meat with mold on it. But I can see spammers not wanting to be wasteful.
posted by exhilaration at 7:39 AM on April 26, 2011
Personally, I'd chuck any piece of meat with mold on it. But I can see spammers not wanting to be wasteful.
posted by exhilaration at 7:39 AM on April 26, 2011
Recipe free for all!
Scottish Shortbread
Ingredients:
125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour
Preparation method:
- Heat the oven to 190C/375F/Gas 5.
- Beat the butter and the sugar together until smooth.
- Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
- Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
posted by daniel_charms at 7:39 AM on April 26, 2011
Scottish Shortbread
Ingredients:
125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour
Preparation method:
- Heat the oven to 190C/375F/Gas 5.
- Beat the butter and the sugar together until smooth.
- Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
- Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
posted by daniel_charms at 7:39 AM on April 26, 2011
Can I get that to go?
posted by darkmatter at 7:39 AM on April 26, 2011
posted by darkmatter at 7:39 AM on April 26, 2011
HAM SPAMMER BAN HAMMER
posted by East Manitoba Regional Junior Kabaddi Champion '94 at 7:40 AM on April 26, 2011 [4 favorites]
posted by East Manitoba Regional Junior Kabaddi Champion '94 at 7:40 AM on April 26, 2011 [4 favorites]
If this were about bacon, y'all would love it.
posted by Threeway Handshake at 7:41 AM on April 26, 2011
posted by Threeway Handshake at 7:41 AM on April 26, 2011
My ham was cured by this recipe!
posted by longbaugh at 7:41 AM on April 26, 2011 [1 favorite]
posted by longbaugh at 7:41 AM on April 26, 2011 [1 favorite]
How dare you use ham to defile the front page.
HOW DARE YOU
posted by Alvy Ampersand at 7:41 AM on April 26, 2011 [2 favorites]
HOW DARE YOU
posted by Alvy Ampersand at 7:41 AM on April 26, 2011 [2 favorites]
I guess a link from a high profile site like MeFi is worth the $5? I hate hate hate "SEO". and I'm a web developer :(
posted by _Lasar at 7:42 AM on April 26, 2011
posted by _Lasar at 7:42 AM on April 26, 2011
I do not like green eggs and ham.
Or this crap either..
posted by tomswift at 7:42 AM on April 26, 2011
Or this crap either..
posted by tomswift at 7:42 AM on April 26, 2011
Plop the ham thusly, please.
posted by barrett caulk at 7:42 AM on April 26, 2011 [2 favorites]
posted by barrett caulk at 7:42 AM on April 26, 2011 [2 favorites]
BUT I DON'T LIKE SPAM
posted by louche mustachio at 7:42 AM on April 26, 2011
posted by louche mustachio at 7:42 AM on April 26, 2011
Nobody expects the Spanish Inquisition! Especially when it involves CURED HAM.
posted by iconomy at 7:43 AM on April 26, 2011
posted by iconomy at 7:43 AM on April 26, 2011
Wow! this event will surely be again a big hit! Have a good time on the event guys!
posted by longbaugh at 7:43 AM on April 26, 2011 [3 favorites]
posted by longbaugh at 7:43 AM on April 26, 2011 [3 favorites]
Spam - it's not ham!
posted by deadmessenger at 7:43 AM on April 26, 2011
posted by deadmessenger at 7:43 AM on April 26, 2011
Isn't an entire iberico ham something like 5 gazillion dollars? Must...not...click...through..to...find..out...
posted by gimonca at 7:43 AM on April 26, 2011
posted by gimonca at 7:43 AM on April 26, 2011
There's a place near me that does amazing pork shoulder and pineapple tacos.
posted by The Whelk at 7:43 AM on April 26, 2011
posted by The Whelk at 7:43 AM on April 26, 2011
Awesome, I will be in Barcelona soon and will be sure to return to this thread for information about what I can do with the delicious ham that I will purchase there.
posted by Infinite Jest at 7:44 AM on April 26, 2011
posted by Infinite Jest at 7:44 AM on April 26, 2011
HURF DURF HAM SPAMMER
posted by zarq at 7:44 AM on April 26, 2011 [1 favorite]
posted by zarq at 7:44 AM on April 26, 2011 [1 favorite]
Previous ham spamming
posted by East Manitoba Regional Junior Kabaddi Champion '94 at 7:44 AM on April 26, 2011
posted by East Manitoba Regional Junior Kabaddi Champion '94 at 7:44 AM on April 26, 2011
I like how this one, on its surface, does actually attempt to resemble a Metafilter post.
Like: what do those people talk about? I don't know, they share information with each other. It's like they're kind of answering unasked questions about a wide variety of information.
So how do we work ham into that? I don't know, maybe we make it look like we're giving somebody tips on how to make a cured ham, despite the fact that we're actually just selling them cured hams. Like a recipe? Perfect!
And then the mocking and the banning.
posted by penduluum at 7:44 AM on April 26, 2011 [1 favorite]
Like: what do those people talk about? I don't know, they share information with each other. It's like they're kind of answering unasked questions about a wide variety of information.
So how do we work ham into that? I don't know, maybe we make it look like we're giving somebody tips on how to make a cured ham, despite the fact that we're actually just selling them cured hams. Like a recipe? Perfect!
And then the mocking and the banning.
posted by penduluum at 7:44 AM on April 26, 2011 [1 favorite]
WHELK-OME TO THE HAMDOME.
posted by longbaugh at 7:44 AM on April 26, 2011 [2 favorites]
posted by longbaugh at 7:44 AM on April 26, 2011 [2 favorites]
Ham on! You want it!
posted by The corpse in the library at 7:44 AM on April 26, 2011
posted by The corpse in the library at 7:44 AM on April 26, 2011
Before you cook the ham, place it first in a large oval kettle.
I'm off to see if there is any tea kettle large enough to fit a ham inside.
posted by nooneyouknow at 7:45 AM on April 26, 2011 [1 favorite]
I'm off to see if there is any tea kettle large enough to fit a ham inside.
posted by nooneyouknow at 7:45 AM on April 26, 2011 [1 favorite]
I just made this recipe and I literally died from it.
posted by Astro Zombie at 7:45 AM on April 26, 2011 [5 favorites]
posted by Astro Zombie at 7:45 AM on April 26, 2011 [5 favorites]
If we all link to the wikipedia page for food poisoning, will that somehow link it to this guy in google's mind?
Yes, I have only a vague understanding of SEO.
posted by Salvor Hardin at 7:45 AM on April 26, 2011 [1 favorite]
Yes, I have only a vague understanding of SEO.
posted by Salvor Hardin at 7:45 AM on April 26, 2011 [1 favorite]
Is this something I would need to own an oven to know about?
posted by iconomy at 7:45 AM on April 26, 2011
posted by iconomy at 7:45 AM on April 26, 2011
PORQUE
posted by Avenger at 4:42 AM on April 16 [7 favorites −]
posted by East Manitoba Regional Junior Kabaddi Champion '94 at 7:45 AM on April 26, 2011
posted by Avenger at 4:42 AM on April 16 [7 favorites −]
posted by East Manitoba Regional Junior Kabaddi Champion '94 at 7:45 AM on April 26, 2011
You're supposed to end threads with recipes. You're doing it wrong.
posted by iconomy at 7:46 AM on April 26, 2011
posted by iconomy at 7:46 AM on April 26, 2011
What's with MetaFilter being a haven for Food-spammers?
posted by filthy light thief at 7:46 AM on April 26, 2011
posted by filthy light thief at 7:46 AM on April 26, 2011
WOOOHOOOOO HAM PARTY
posted by ThePinkSuperhero at 7:46 AM on April 26, 2011 [1 favorite]
posted by ThePinkSuperhero at 7:46 AM on April 26, 2011 [1 favorite]
Unlike ham, this SPAM is incurable.
posted by BrotherCaine at 7:46 AM on April 26, 2011
posted by BrotherCaine at 7:46 AM on April 26, 2011
From the other link:
PORQUE
posted by Avenger at 5:42 AM on April 16 [6 favorites +] [!]
posted by zarq at 7:46 AM on April 26, 2011
PORQUE
posted by Avenger at 5:42 AM on April 16 [6 favorites +] [!]
posted by zarq at 7:46 AM on April 26, 2011
If you're feeling bold you can have a whole Snout To Tail dinner
posted by The Whelk at 7:46 AM on April 26, 2011
posted by The Whelk at 7:46 AM on April 26, 2011
The first thing I did is go to the Googles and click block jamonILUVSSSSPAAAMdetrujillo.com
posted by zenon at 7:46 AM on April 26, 2011
posted by zenon at 7:46 AM on April 26, 2011
Wait, why is this guy trying to pimp out Peruvian jamon when his contact phone number is in Spain? POSEUR!
posted by Juffo-Wup at 7:47 AM on April 26, 2011
posted by Juffo-Wup at 7:47 AM on April 26, 2011
Porky's 2 is vastly superior to the original.
posted by MCMikeNamara at 7:47 AM on April 26, 2011
posted by MCMikeNamara at 7:47 AM on April 26, 2011
And at first I didn't catch that it was spam, so instead of flagging it accordingly, I flagged as HTML error...
posted by filthy light thief at 7:47 AM on April 26, 2011
posted by filthy light thief at 7:47 AM on April 26, 2011
There, I fixed that for you.
posted by iconomy at 7:47 AM on April 26, 2011
We Jamon, we jamon, we jamon, we jamon, hope ya like jamon too.
posted by BrotherCaine at 7:48 AM on April 26, 2011
posted by BrotherCaine at 7:48 AM on April 26, 2011
No wait, this is the best one.
posted by shakespeherian at 7:48 AM on April 26, 2011
posted by shakespeherian at 7:48 AM on April 26, 2011
This was my first smile of the day.
posted by desjardins at 7:48 AM on April 26, 2011 [1 favorite]
posted by desjardins at 7:48 AM on April 26, 2011 [1 favorite]
This was a hamhanded attempt at sneaking a spam though.
posted by mbd1mbd1 at 7:48 AM on April 26, 2011 [2 favorites]
posted by mbd1mbd1 at 7:48 AM on April 26, 2011 [2 favorites]
I've eaten Spam only once, and it was surprisingly good. Not good enough for me to do it again, mind you.
posted by The corpse in the library at 7:48 AM on April 26, 2011
posted by The corpse in the library at 7:48 AM on April 26, 2011
Hams are usually served at room temperature, or sometimes chilled but almost never hot.
What? We ate hot ham all the time when I was a kid.
posted by Jahaza at 7:48 AM on April 26, 2011
What? We ate hot ham all the time when I was a kid.
posted by Jahaza at 7:48 AM on April 26, 2011
I hope the reason why it's taking so long to be deleted is that Cortex is busy thinking up a hilarious deletion reason.
posted by Melismata at 7:49 AM on April 26, 2011 [3 favorites]
posted by Melismata at 7:49 AM on April 26, 2011 [3 favorites]
« Older Michael Hansmeyer: Computational Architecture | About as funny as it ever is Newer »
This thread has been archived and is closed to new comments
posted by clockzero at 7:36 AM on April 26, 2011