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An Introduction to Jamón de Pierna Ahumado

Jamón de pierna ahumado, smoked ham, is a popular Spanish delicacy often enjoyed around the holidays. The smoking process gives the ham rich, complex flavors that pair perfectly with many traditional dishes. In this article, we'll explore everything you need to know about this iconic meat.

What is Jamón de Pierna Ahumado?

Jamón de pierna ahumado translates from Spanish to "smoked ham leg." As the name suggests, it starts with an entire rear leg of a pig that is cured with salt and then cold smoked over various wood fires to infuse flavor.

There are several things that set jamón de pierna ahumado apart from other hams:

• It uses higher quality leg meat instead of processed trimmings
• The curing and smoking process takes months to over a year to complete
• Only salt, wood smoke, and air are used - no artificial ingredients
• The meat has a rich taste and smooth, silky texture when sliced thin

The Unique Flavors of Smoked Spanish Ham

FAQs

What is the difference between serrano ham and Iberian ham?

Serrano ham comes from white pigs, while Iberian ham comes from black Iberian pigs that are fed a diet of acorns for better marbling. This results in Iberian jamón having a richer, more complex flavor.

How long does the curing process take?

Quality jamón de pierna ahumado is cured and aged for a minimum of 12 months, but the very best hams cure for upwards of 36 months. This extended process allows the flavors to fully develop.

What wood is best used for smoking?

Oak is the preferred wood for smoking jamón to get a balance of smoky aroma and subtle nutty flavors. Some producers also use beech, chestnut or juniper woods for more nuanced tastes.

How should I store jamón de pierna ahumado?

Wrap whole hams in cheesecloth and store in a cool, dry place like a cellar or basement. Ideal serving temperature is around 60°F. Once sliced, keep tightly wrapped in the fridge but bring to room temp before eating.