A great smell throughout kitchen with the lovely buttery lemon juices, and the salty sweet taste of the Parma ham

I love marinated salmon, so I tried to make it with cured ham.Don't use too much salt in the marinade because the cured ham is already salty.You can also use thinly sliced roast ham instead because it won't be salty like the cured ham. Make sure to use lots of salt. For 4 servings. Recipe by 1630412

Leftover ham and a turnip in the fridge... this turned out so yummy, I had to share!!

#GoldenApron23The serrano ham I used for this sandwich I made it myself. I cured with salt for 8 days. I removed the salt and let it cure in refrigerator for 9 months.For the sandwich I used homemade baguettes.

I was eating watermelon as I was wondering about what to do with the cured ham for dinner. That's when I came up with this recipe.If the cured ham isn't salty enough, sprinkle some salt at Step 3. Recipe by Setsubunhijiki

Although broccoli season is from November to April, luckily, we can still enjoy it in May and June. My friend Juli shared this recipe with me. We've adapted it a bit because the original recipe steamed the broccoli, but we prefer the flavor when it's baked. At home, we usually make the BECHAMEL sauce, but if you don't want to complicate things, you can buy it pre-made. If you decide to make it yourself, you can see how we do it in the last step. The original recipe uses serrano ham, so if you prefer, you can swap one ham for the other. You can also use a whole broccoli and, instead of one egg, boil two. You would need to add a bit more diced ham. The result is spectacular 😋

Hello friends! Today we're going to prepare a great Italian dish, risotto, but with our own twist. Risotto is made in a unique way and is very typical of Italy, especially the northern part of the country. It's quite different from how we make paella or other types of rice.Risotto is surprising for its creamy texture, and like all rice dishes, you can add all kinds of ingredients as they blend perfectly. We've prepared this risotto in an Iberian style, meaning with something very much ours like Manchego cheese and serrano ham.Learn how to make this great recipe, which doesn't require too much preparation time. We'll try to plate it in an appealing way so that it looks irresistible.This dish reminds me a lot of a risotto my mother makes, which turns out delicious. It's a vegetable risotto, but I've added Manchego cheese and crispy ham, giving it my personal touch... Evolution from mother to son :)Let's get started!www.atascaburras.com

Had some leftover Ham so I decided to make beans with it.

This is a dry cured ham from fresh pork shoulderham with the shoulder blade removed, airdried after curing in Himalayan coarse seasalt and prague #1 salt and washed with white vinegar. Removing the bone allows you to tie the ham tight and slice the dried ham thin across the grain by hand or on a slicer.I use cheesecloth to airdry the ham bug- free. It takes a year or more of drying to get the color and the flavor. Our climate here is desert hot with very low humidity. I home butcher in winter. A whole Parma or Serrano ham now costs $300, $30 a pound. Home made, $3 a pound.

This recipe is a family favorite, the combination of ham and asparagus goes so well with the chicken and bearnaise sauce.

This is a slow but super easy and really delicious meal. For the veg marinade, I slightly modified Nom Nom Paleo's sauce from her chicken and mushroom tray bake. When added to the roast, it transforms into a fantastic pan gravy.

To wrap up the Spanish tapas challenge, here are some delicious toasts for dinner.