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.

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.