Cooking with a $1,500 Leg of Jamón Ibérico
7,229,983
Published 2021-03-13
Jamón Ibérico is the holy grail of Spain. It is uniquely addicting, boasting such a wonderfully developed flavor filled with hints of nuttiness and an indescribably buttery texture. I've procured this Jamón from La Tienda, a special shop with innumerable Spanish foods. The link to their website is here: www.tienda.com/.
Today, I've made three dishes with this. Our appetizer is Pan con Tomate, a traditional Spanish dish that I've placed my own personal spin on. Next we have an entrée of Pasta Carbonara, replacing the traditional Guanciale (an Italian salt-cured meat) with Jamón Ibérico. And finally, our "dessert" is a sweet treat consisting of a Jamón wrapped date, all enveloping a small bit of creamy blue cheese.
Pan con Tomate:
Jamón slices
1/2 cup olive oil
1 cup warm water
2 1/4 tsp active dry yeast
1/4 tsp honey
3 1/2 cups all-purpose flour
1/2 tsp sea salt
Heirloom tomatoes
1 head garlic
1/2 cup olive oil
Salt and pepper
Thyme or Rosemary
1. In a large bowl combine water, yeast, and honey. Stir and let sit 10 minutes.
2. In mixer, slowly add flour and olive oil. Allow the machine to knead until well combined.
3. Remove from mixer and knead 2-3 minutes until you have a smooth ball. Cover in greased bowl and rest 1 hour.
4. Slice the top off your head of garlic, then place in ramekin and cover with salt, pepper, and olive oil.
5. Bake garlic in oven 30 minutes at 400 Fahrenheit or until golden brown and bubbly.
6. Grease a baking tray with your garlic olive oil, then press your focaccia into the pan. Cover again 20-30 minutes to rest.
7. Sprinkle focaccia with olive oil, salt, and fresh herbs if desired. Bake at 450 Fahrenheit 15-20 minutes until golden brown.
8. Rub garlic and tomato over your bread, then layer Jamón and finish with a drizzle of honey.
Pasta Carbonara:
1 lb dry pasta (can make fresh if desired)
4 large eggs
8oz Jamón cubes
Jamón slices
1 cup Parmesan
Salt and pepper
Olive oil
1. For Jamón chips, preheat oven to 350 Fahrenheit and layer a baking sheet with parchment paper.
2. Add Jamón evenly across baking sheet and bake 10-15 minutes until crispy. Let them sit on a wire rack until cooled. They will firm up after reaching room temperature.
3. Bring 6 quarts of water to a boil and add a generous handful of salt. Add pasta and cook until al-dente.
4. Set aside 1/2 cup pasta water and oil pasta such that it doesn't stick together.
5. Heat a large skillet over medium heat. Add Jamón and sauté for 3 minutes, or until fat is rendered. Turn off the heat.
6. In a small bowl, whisk eggs and cheese until well-combined.
7. Return Jamón to medium heat and add spaghetti and pasta water. Heat until most of the water has evaporated, then remove pan from heat and add egg mixture.
8. Stir constantly so eggs don't overcook, then season with fresh pepper.
9. Finish with parmesan cheese and Jamón chips.
Jamón Date:
10 Medjool dates
10 small slices Jamón
4 tbsp blue cheese
1. Preheat oven to 375 Fahrenheit.
2. Slice open dates and remove pits.
3. Fill dates with a small pinch of cheese, then pinch to close.
4. Wrap each date in Jamón, then layer on parchment lined baking sheet.
5. Bake 15 minutes until Jamón is crispy. Rest and enjoy.
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All Comments (21)
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I am truly and constantly humbled to be able to cook and do such amazing things with food. Thank you ALL for 1.5 million. That's insane. Get excited because we have some AMAZING stuff coming <3
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Imagine dying and becoming ham, just to be judged by a hamster
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Pesto is like the luckiest hamster on the Earth
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Seeing Pesto refusing to let go of the slice of jamón ibérico Nick is giving him brought a smile to my face, knowing he is now at peace. We miss you, Pesto.
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As a Spanish from the county where most of the Jamón ibérico is produced I have to say that you have been very accurate at everything you have said and makes me proud that this food is valued abroad!
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Let's observe 2 minutes of silence for Jamon Ibarico, the man who sacrificed his $1500 leg for the love of cooking. What a leg-end.
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I really love how explains step-by-step how to skin the ham like we're ever going to skin a 1,500$ piece of meat XD
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I would recommend you to come to Spain and try our traditional products and gastronomy. You would be surprised!!
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I'm a Spaniard that has been abroad for a year now and I have to say I wept a little while watching your video, the knowledge you gathered about jamón and the respect you show is precious. The detail of the olive oil with garlic is truly amazing and on point. Thank you because I realized how much I miss jamón and many other Spanish products and culture.
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I’d fight through every level of Hell for my guy Pesto.
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Pesto: Eats a piece of meat from a animal 50x bigger then him Also Pesto: What can I say, its survival of the fittest!
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It's always a good start when the content creator nails all the pronunciation. Good word chef.
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Delicious totally gorgeous…. Thank you for that amazing tutorial Nick . I really hope that the Spanish producers of this ham reward you by giving you some sort of accolade…. Just looked at the website of the same leg you had , brilliant stuff for sure !! Great job. 🤤😉🤓
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When u realise a hamster is eating better than you can ever afford 🙂
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Imagine being Nick’s friend and you just get to eat all his food. Thanks for the likes
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Ngl Nick Is one of the best YouTube short creator and one of the BEST Cooks on YouTube
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Glad you can appreciate this. this is the best ham you will ever eat in your life. Plus your later cuts where really good for a newb. It's not easy to get really thin slices
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When Nick said “he’s eating that piece of Jámon which worth more than he was “ to that hamster really cracked me up🤣😂
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As a Spanish guy who’s grandparents get one every Christmas he isn’t lying this ham is actually amazing
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I came Across you watching some sort of video and now I love you so much your not those boring cooking channels either
