Spanish
ham 'tacos' can be achieved from both the Iberico and Serrano ham although from
the latter is much more common and readily available. Tacos from the Serrano
ham can actually be cut during any stage of the carving, tacos are similar to
diced ham but larger making them great to lightly sprinkle over salads, stuff
mushrooms or chicken breast and to cook with. Tacos will become crisp when
baked or fried and they are a firm favourite in Spain being lightly fried in
olive oil before being patted dry then sprinkled over pumpkin soup.
Tacos
can be served raw or cooked and add a lovely Spanish flavour to all types of
chicken dishes, soups, casseroles and other Spanish meals.
Fresh Ham Tacos
Fresh
tacos are easily achieved from either a full leg of Serrano ham or if you have
a smaller boneless ham or ham piece. Simply carve one thick slice which should
be around 3mm thick and then chop into small cubes. Fresh tacos like this are
best served cold as the meat is moist and less chewy.
One
handy tip for carving tacos is to slice from around the protruding hip bone
which will eventually be encountered while slicing your ham – try to avoid
carving a ‘curve’ into ham but if you find yourself doing so you can straighten
up by carving shorter thicker pieces from near the bone.
Tacos from the Bone
Another
way of achieving tacos is from those hard to reach areas of the Serrano ham
such as around the hip joint. There are places in a Spanish which require the
use of a small boning knife and these areas are usually left until last.
Instead of wasting the last of the meat you can carve out small pieces and be
surprised how much meat is still left on that leg! Ham pieces such as
these can be cut into tacos and used in
cooking, if the ham is old (ie been cut into a month or so prior) then your
tacos may be quite hard – these are ideal for cooking with especially in
casseroles where the meat will soften in the juices or sauce.
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