Little Foodies bids farewell to the Jamon

When I wrote the post here, about the annual jamon, I wasn't paying much attention and I certainly wasn't up to researching the inside leg measurements of said pig. I'd tasted it, knew it melted in my mouth, leaving a resonant sweet and deep taste. I realise now of course that even though ONLY glimpsed at from the utility room door, the colour of the hoof should have given it away. I realise now, the hoof was unmistakably black and deserved respect. It was the hoof of a Jamón Iberico de Bellota) . So, I did indeed insult the poor thing by referring to it as mere Jamon Serrano. I am wilfully naive, nay, ignorant!

So, giving thanks to the beautiful pig that has given us many feasts over the last few weeks, here are a few ways that we could eat Spanish Jamon in our house.

• Sliced from the bone and popped immediately into the mouth with small voices chirping in the background 'MORE' - 'I want more!' - 'He has a bigger piece than me.' 'I don't want it cooked, why can't we just eat it like this?' - 'I SAID I wanted more!'
• Jamon and Lentil Stew with root vegetables, good stock and a big glug of sherry.
• Jamon Croquetas
• Jamon and Scrambled Eggs
• Jamon and Cheese Scones
• Jamon Tortilla
• Jamon and Pea Soup
• Jamon Muffins
• Baked Jamon & Cauliflower Cheese
• Spicy Rice with Jamon
• Jamon & Tomato Pasta
  

and right now as I type the bone of the jamon is in a large pot of water, it's been on the boil for hours, hopefully resulting in a beautiful jamon stock.