Best Spanish Ham With Olives And Oranges Recipes

Spanish Ham with Olives and Oranges image

Provided by Martha Stewart

Number Of Ingredients 10

2 oranges
1/4 cup imported green olives, such as Provencal, pitted
1/2 small shallot, sliced into very thin rounds
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon sherry vinegar
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 round loaf of country bread (about 1 pound and 10 inches in diameter)
8 very thin slices serrano ham (about 2 ounces)

Steps:

Remove zest from a quarter of 1 orange, cut zest into very thin strips, and set aside.
Cut away peel and pith of oranges and separate segments, removing white membranes. Cut segments into 1/2-inch pieces, and place in a small bowl. Coarsely chop olives, and add to oranges. Add shallot, olive oil, orange juice, vinegar, salt, and pepper; toss to combine.
Cut bread into 4 wedges. Split 1 wedge crosswise with your hands (set remaining bread aside for another use), separating the top and bottom crusts. Tear each half into 4 chunks, and arrange on a serving plate. Place a slice of ham, folding or rolling it if necessary, on each piece of bread, and spoon about 1 tablespoon of the orange mixture on top. Sprinkle with zest, and serve.

Charred Spanish Ham and Cheese Melts and

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide
1/3 pound thinly slices serrano ham
1/3 to 1/2 pound manchego, thinly sliced with sharp knife or cheese plane
1 cup hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,
1/2 cup sweet pickled red pepper relish or sweet pickle relish
2 cups mixed good quality olives
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon lemon zest
1 teaspoon cumin seeds
1 teaspoon red pepper flakes
Extra-virgin olive oil, for drizzling

Steps:

Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.
Preheat grill or grill pan to medium high.
Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side.
Cut sammies in half and serve with "Hot" Olives alongside.

Sweet and Smokey Spanish-Style Ham image

Provided by Food Network Kitchen

Categories main-dish

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 7

One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion
1/3 cup light brown sugar
1/4 cup sweet smoked paprika (pimenton)
2 tablespoons garlic powder
2 teaspoons dried oregano
1/2 cup extra-virgin olive oil
2 tablespoons Dijon mustard

Steps:

Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more.