Best Sweet And Smokey Spanish Style Ham Recipes

Spanish Slow Cooked Ham with Sherry Vinegar and Tomato: Salpicon de Jamon image

Provided by Food Network

Time 2h10m

Yield 6 servings

Number Of Ingredients 17

2 pounds fresh ham
2 pounds smoked ham
2 carrots, thickly sliced
2 onions, quartered
3 tablespoons tomato paste
2 bay leaves
1 cup white wine
1 gallon water
10 Roma tomatoes, julienned
2 white onions, thinly sliced
4 garlic cloves, sliced
1 (10-ounce) can peeled whole tomatoes
1 cup sun dried tomatoes, julienne
1/4 cup Sherry vinegar
Oil, for sauteing
Salt and pepper
Serving suggestion: cooked yellow rice.

Steps:

Cut the fresh and smoked ham into large pieces about 3 inches by 3 inches and set aside.
In a large stockpot, saute the carrots and onions. Add 3 tablespoons of tomato paste and carmelize the mixture. Add the pieces of fresh and smoked ham. Add enough water to cover (approximately 1 gallon). Add the bay leaves and white wine and then bring to a boil and cook until very tender, about 1 1/2 hours, adding more water as needed. Strain and reserve the liquid.
Shred the meat and set aside.
In a medium size skillet, saute the julienne tomato and onion. Add the garlic cloves. Crush the canned tomatoes by hand and add to the mixture. Add the sun-dried tomatoes. Add the Sherry vinegar and cook for 5 minutes. Add the shredded ham and slow cook for 15 minutes (add the reserved cooking liquid from the ham to keep stew moist at all times). Season with salt and pepper and serve with yellow rice.

Smoked Ham with Sweet Holiday Glaze image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time P1DT3h10m

Yield 8 to 12 servings

Number Of Ingredients 11

One 10-pound cooked bone in spiral ham, preferably shank end
1 cup Neely's Dry Rub seasoning, recipe follows
2 sticks salted butter
1 cup dark brown sugar
1/2 cup molasses
1/4 cup apple cider
1/4 cup bourbon
1 teaspoon ground cinnamon
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
For the glaze:
Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
Pour the warm glaze over the warm ham and serve immediately.
Mix ingredients together and store in an airtight container for up to 6 months.