Salad with Iberian Acorn Ham Courtesy of Nuria

Salad with Iberian Acorn Ham

Just before Christmas I received a special package from my good blogging friend Nuria of Spanish Recipes. Nuria made a list of her TOP TEN Traffic Foodie Bloggers based on her Google Analytics' traffic sources/referrals. I was one of the lucky bloggers to send her more traffic through 2008 so I received some lovely gifts from Nuria and Spanish Recipes!!! If ever you want to start your day with a smile head on over to see Nuria!!!!!

One of these things was a rare Jamón Ibérico ham. The paper-thin slices provide a rich nutty flavor and tender texture. The Spanish consume the vast majority of these hams in their own country. Some producers have waiting lists for several years for their best products.

From the moment they are born, the special black Iberian hogs destined for quality Iberian ham are treated royally. For special periods after their birth, until their sacrifice (as the Spanish say), they live, sleep and forage under the open sky in specially maintained oak forests, called "la dehesa". The pigs feast on 15 to 20 pounds of acorns or 'bellotas' per day which infuses the ham with their delicate flavour. The consistent exercise they enjoy as they forage in a free-range atmosphere is essential to the final quality of the hams.

For this special treat I decided to create rosettes with the thin slices and add them to a salad. A simple balsamic and olive oil dressing was all it required. The Iberian ham almost had the consistency of butter it was so tender. I also give you a second option to enjoy this delicacy. It is quite common to pair savory Iberian ham with beans in Spain. This recipe uses chickpeas but you could substitute canned cooked cannellini, flageolet or cranberry beans, whichever you have to hand.

Thank you so much Nuria for allowing us to have a taste of Spain with this special gift!!!! Of course if you can't find Iberian ham at your specialty stores try Serrano ham.

**Salad with Iberian Ham **

250g mixed salad leaves, including rocket, red chard and baby spinach

1 tablespoon fresh chervil sprigs

2 tablespoons flat-leaf parsley

1 tablespoon chopped chives

3 tablespoons extra virgin olive oil

1 tablespoon balsamic or sherry vinegar

300g thinly sliced Iberian ham

freshly ground salt and black pepper

Place mixed salad leaves in a large bowl and toss with the chervil, parsley and chives.

Whisk the olive oil with the vinegar. Season with sea salt and freshly ground pepper. Pour over the salad leaves and herbs and toss well.

Pile the salad into a mound in the centre of a large serving platter. Arrange the slices of ham around it, scrunching it loosely into rosettes if you like for presentation. Grind over black pepper to taste before serving.

ANOTHER OPTION:

*Iberian Ham with Garlic and Chickpeas**

Gordon Ramsay

2 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
4 ounces canned chickpeas, drained and rinsed
sea salt and black pepper
8 slices Iberian acorn ham

Heat the olive oil in a skillet over low heat. Add the garlic slices and cook for a minute to allow the flavours to infuse. Tip in the chickpeas, increase the heat to medium, and season with salt and pepper to taste. Warm through, stirring occasionally, then take the skillet off the heat.

Drape the ham slices on a serving platter and spoon over the chickpeas, garlic and oil from the skillet. Serve warm.

Serves 4

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