Ham

granca

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Sorry moderator if I am posting this to the wrong place.

In many colmados and "super markets" one can buy cooked ham, of varying quality and taste but where can one buy uncooked salt cured ham to help create a good fry-up?
What is it called in the RD?
 

Castle

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Sep 1, 2012
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I'm not sure what you mean (not british), but at supermarkets you can find cured ham such as Jamon Serrano or prosciutto. I'm not sure if I would want to fry any of these up, though.
 

granca

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No, they are not for frying up, all I have seen are "cocido", the ham i want is raw, uncooked. Yes i accept that fried ham n' eggs is very british but thanks for trying.
 

granca

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No, they are not for frying up, all I have seen are "cocido", the ham i want is raw, uncooked. Yes i accept that fried ham n' eggs is very british but thanks for trying.
 

AlterEgo

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Jan 9, 2009
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granca, you want "raw, uncooked" and "salt cured", you're confusing me. The salt curing 'cooks' the ham, no? Are you looking for a "smoked" ham?

Prosciutto crudo is the only thing that seems to fit the bit [I think jamon serrano is the same item], but they're so expensive I can't imagine cooking with them.
 

Criss Colon

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MAYBE, what you mean is "Smoked Ham"???????
Here it is sold as "Lonjas de Pierna ahumada"
It is not always available.
Or try "Hamon Cocido" in the deli counter.
I like Hamon Cocido Caserio.
Ask for a sample to taste.
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granca

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The ham I am talking about is indeed uncooked it might be partially so called cooked by its curing which to the best of my knowledge is either by smoking or salt curing. Again to the best of my knowledge salt curing is either by being immersed in strong brine for a number of weeks or kept in a cool dark place on a bed of salt and then covered with salt and turned regularly. Since I have not helped with this process since I was a nipper in the 1940s, the exact process I don't clearly remember. This latter is the type of ham I would dearly like to find either to buy by several pounds or an entire ham. Maybe prosciutto crudo is my best bet, I'll call into the local Italian Food specialist and ask. My Grannie always had a ham hanging up in the scullery (cool it was) and just sliced rashers off for meals - delicious.
 

the gorgon

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Sep 16, 2010
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The ham I am talking about is indeed uncooked it might be partially so called cooked by its curing which to the best of my knowledge is either by smoking or salt curing. Again to the best of my knowledge salt curing is either by being immersed in strong brine for a number of weeks or kept in a cool dark place on a bed of salt and then covered with salt and turned regularly. Since I have not helped with this process since I was a nipper in the 1940s, the exact process I don't clearly remember. This latter is the type of ham I would dearly like to find either to buy by several pounds or an entire ham. Maybe prosciutto crudo is my best bet, I'll call into the local Italian Food specialist and ask. My Grannie always had a ham hanging up in the scullery (cool it was) and just sliced rashers off for meals - delicious.

better yet, have someone else call for you. if they fall dead when they hear the price per pound, at least you will still be alive, and you can cook your stir fry with pork chops.
 

jmnorr

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Nov 22, 2012
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My family always bought what was called a pork butt or pork shank and then we smoked it for hours. You might want to check with the German meat market in Sosua or Germania resteraunt in Sosua...I believe smoked pork shank is on the menu. Good luck...if you need to know how to smoke it let me know
 

Castle

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Sep 1, 2012
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My Grannie always had a ham hanging up in the scullery (cool it was) and just sliced rashers off for meals - delicious.

This is typical is Spain. Jamon serrano is eaten this way. Even at some colmadones they have the jamon serrano and it's sliced right in front of you as a snack when drinking. I'm sure this is not the best quality serrano, but as I said, you can find good serrano in almost any supermarket, don't need to go to a food specialist unless you're looking for the most expensive kind. I think the only difference between jamon serrano and prosciutto is the kind of pig, but the curing method is the same.

jamon-iberico.jpg


227_jamon_serrano_in_bar.jpg
 

bronzeallspice

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I'm not sure what you mean (not british), but at supermarkets you can find cured ham such as Jamon Serrano or prosciutto. I'm not sure if I would want to fry any of these up, though.

Yes, you can fry slices of prosciutto like canadian bacon. It comes out nice and crisp on a Thomas's
english muffin topped with a fried egg and melted cheese. So good!:lick:

Just go to the deli section and ask for slices of round cured prosciutto.
 

flyinroom

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Aug 26, 2012
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Bone in Leg / Fresh Ham | Tender Belly

We grew up eating ham around my house. Most of the hams are pre-cooked (partially).
Peel off the outer layer of skin (rind) and cross-hatch the surface, smear a glaze of brown sugar/mustard etc.....all over the meat. Lay slices of pineapple and insert cloves. Bake in oven @350 degrees.
Very tasty.
Or of course a "fry up".
 

jinty05

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Feb 11, 2005
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Being Irish I know what you are talking about and if you ever travel to Jarabacoa there is a restaurant that only opens Fri/Sat??sun called Parador de Jesus that specialises in ham ribs. Delicious! You by by weight and I take them home to eat with my cabbage.

The ham I am talking about is indeed uncooked it might be partially so called cooked by its curing which to the best of my knowledge is either by smoking or salt curing. Again to the best of my knowledge salt curing is either by being immersed in strong brine for a number of weeks or kept in a cool dark place on a bed of salt and then covered with salt and turned regularly. Since I have not helped with this process since I was a nipper in the 1940s, the exact process I don't clearly remember. This latter is the type of ham I would dearly like to find either to buy by several pounds or an entire ham. Maybe prosciutto crudo is my best bet, I'll call into the local Italian Food specialist and ask. My Grannie always had a ham hanging up in the scullery (cool it was) and just sliced rashers off for meals - delicious.
 

bronzeallspice

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Mar 26, 2012
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Yes, you can fry slices of prosciutto like canadian bacon. It comes out nice and crisp on a Thomas's
english muffin topped with a fried egg and melted cheese. So good!:lick:



If you try to fry Jamon Serrano or prosciutto it will come out incredibly salty.


Nope. I have many times(prosciutto). It comes out incredibly crisp. Try it.:)

Not anymore salty than bacon.(if you like it)

I've made prosciutto chips or crisps. Thin slices of prosciutto(round) fried til golden brown.
Crumble it in soups ,salads or casseroles.
 
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Criss Colon

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Jan 2, 2002
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"Smithfield hams from Virginia come to my mind.
They look just like the hams pictured above.
I love "Canadian Bacon", and the Italian "uncooked Bacon" who's name is SOMEWHERE, in my lost memory bank.
My all time favorite is Dominican pig, Pork Belly", or "Chicharones.
Dominican pork still has plenty of FAT!
"Pig Fat Is Good"!!!!
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Olly

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Mar 12, 2007
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granca,
Whole Smoked legs of Ham are available at Agrofem on the Duarte Highway just south of Navarete towards Santiago. You have to buy the whole leg but they will cut it up into big chunks for you. It is bone in and I believe salt cured and then smoked. A whole leg is about 30 lb weight.
Requires some further cooking and it is a bit like gamon when cut into slices.
Not sure where you are located so do not know if this will help!

Olly and the Team
 

sayanora

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Feb 22, 2012
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"Smithfield hams from Virginia come to my mind.
They look just like the hams pictured above.
I love "Canadian Bacon", and the Italian "uncooked Bacon" who's name is SOMEWHERE, in my lost memory bank.
My all time favorite is Dominican pig, Pork Belly", or "Chicharones.
Dominican pork still has plenty of FAT!
"Pig Fat Is Good"!!!!
CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

pancetta i think