In this cooking video, I'll show you how to easily create a top-quality Spanish ham with a savory spice crust at home. Making ham yourself is straightforward and suitable for beginners. You'll learn how to prepare the meat, prepare the spice crust, and air-dry the ham. With a little patience and attention to detail, you'll soon be able to enjoy your own delicious Spanish ham. Dive into the world of Spanish delicacies! Subtitles are available in your language for this video. If you'd like to see the recipe in your language, enable the subtitle feature.

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Spanish Ham Recipe

Ingredients:

1 kilogram of pork (pork loin or pork tenderloin)
400 grams of coarse salt
200 grams of sugar
Zest of an organic lemon
2 sprigs of rosemary
1 tablespoon of sweet paprika
1 tablespoon of garlic granules
1 tablespoon of oregano
1 teaspoon of hot paprika
1 teaspoon of pepper
1 teaspoon of thyme
1 teaspoon of sage
Gauze bandages
Butcher's netting or twine

Instructions:

Grate the zest of the organic lemon and mix it with the coarse salt and sugar.

Place the pork (pork loin or pork tenderloin) along with the rosemary sprigs in a plastic container.

Sprinkle the salt-sugar mixture evenly over the meat to cover it completely.

Seal the plastic container and let the meat rest in the refrigerator for 18 hours.

After the resting period, thoroughly wash the meat under cold water, dry it, and set it aside.

In another bowl, mix the sweet paprika, garlic granules, oregano, hot paprika, pepper, thyme, and sage to create a spice blend.

Roll the cleaned meat in this spice mixture until it is well coated on all sides.

Wrap the seasoned meat tightly with gauze bandages and secure it with butcher's netting or twine.

Hang the air-dried "Lomo embuchado" in a cool, dry place and let it mature for approximately 3 weeks.

During the maturation period, keep the following in mind:

The ambient temperature should be between 10°C and 15°C.
The humidity should be around 70%.
The meat should be protected from direct sunlight and moisture.
If the environmental conditions are not ideal, you can mature the meat in the refrigerator.

After the maturation period, you can slice the ham into thin pieces and enjoy it. It's perfect for tapas or sandwiches.