3 December 2011

Spanish Ham for Christmas

If you have ever thought about trying out a Spanish ham for Christmas then why not take the plunge this year with a perfectly cured Serrano ham 'Curado' from the Andalucian town of Maria?

Nestled in the foothills of the Sierra de Maria mountain range this curing house produces some of the finest cured Serrano hams in southern Spain and has an enviable reputation.

A Spanish ham makes an impressive Christmas gift and will sit center stage of any table and will also last well into 2012 (depending how big your New Years Eve festivities are!). All hams from Maria come with comprehensive storage and carving instructions as well as a full list of tapas serving suggestions making sure you get the very best from your Spanish ham.

As a limited time offer all serrano hams qualify for a 10% DISCOUNT using this code XMAS10 at the checkout.

Find out more...

Why not take advantage now and discover the flavours of a ham that comes not only direct from Spain but which is also tested for maturity and picked by hand especially for you the same day prior to dispatch. Each ham also comes presented in black netted muslin making the ideal gift this festive season!

Boxing Day Tapas - Serrano Ham and Turkey Stuffed Endives

Serrano Ham and Chicken Stuffed EndivesSpanish recipe for leftover Christmas turkey using Serrano ham, ever wondered what to do with those turkey leftovers? Tapas! Cold turkey goes very well with a slightly salty cured Serrano ham so using the two together we have created some very simple tapas served in endive leaves with allioli garlic mayonnaise.

200g Leftover turkey
100g Serrano ham, sliced or diced
Ground black pepper
Extra virgin olive oil
  • Slice the bottom inch away from the endive, remove the 6 largest leaves and arrange on a plate.
  • Spread 1 teaspoon of allioli along the bottom of each leaf.
  • Tear up the turkey (leg, breast or both) and arrange in the bottom of each leaf, season turkey with salt and pepper.
  • Top with Serrano ham.
  • Drizzle with good olive oil and serve with vine tomatoes and fresh bread.
Makes 6 tapas

No comments: