Iberian ham is not only the jewel in the crown of Spanish gastronomy, it is a product recognised worldwide for its quality and flavour, but have you ever stopped to think about all the benefits you can get from it?

When you have the best Iberian Bellota Ham at home, you have to enjoy it until the last bite. Did you know that even when you've finished it, you can still get all the juice out of it? How? By using the ham bones in different recipes! You can use them from all the types of ham in our shop, enriching your traditional recipes with an intense and unbeatable flavour, but you must know how to do it correctly.

How to handle the bone of your ham?

Once you have finished your tasty Iberian ham or shoulder, you can cut it into pieces as long as you have the right tools at hand: a hand saw or a jigsaw can be your greatest allies. If you prefer to have a professional do it, you can always ask a butcher to do it for you.

Once you have them cut into pieces (ideally between eight and ten centimetres thick), you can either put them straight into your kitchen or freeze them for later use.

If you choose the second option, we recommend wrapping the bones in cling film or placing them in a vacuum freezer bag to prevent them from drying out. Be careful in this step, as if the pieces have sharp corners, they may break the bag. A good idea is to store them first in a couple of ordinary bags to act as a barrier and then put them in the freezer bag.

When the time comes, it will be enough to remove the bones a couple of hours before using them.

What do I do with the ham bones?

Cooking with ham bones

Yes, we are sure that this is the first thing that has come into your head, because cocido is a very typical dish in Spanish gastronomy. In each region it has a different touch, but how can you not crave a good cocido now that we have more time than ever to make it with care? Add some Iberian ham bones and wait for that intensity of flavour you're craving.

Iberian ham broth

Another classic! A good broth can always be a luxury first course at any table, and if it is a ham broth or the best Iberian shoulder, all the better. Not only can you enjoy it as a first course, but you can also use it as a base for delicious rice dishes or stews to be a hit at home. Our recommendation? Don't add any salt to this broth, you won't need it! To blanch the bones, just leave them in water and bring them to the boil to release all the impurities and repeat this process between 2 and 3 times.

Then cover them with water in the super fast cooker and cook for 5 minutes, you will be left with a broth as versatile as its original product. We recommend straining it afterwards to avoid any small bones.

Ham croquettes

If croquettes are your favourite, how could you not make them with the irresistible flavour of Iberian ham! Make the most of the broth we explained earlier to make them. You can also add a few cubes of Iberian shoulder ham to finish off this mouth-watering recipe. Ideally, use the part of the leg that may be drier or that pack of premium sliced products that you didn't get to finish, nothing goes to waste!

Ham jelly

This idea is one of the simplest and also one of the best, as it will be the perfect finishing touch to any dish. All you have to do is put the bones in a pot of water and you will see that when it starts to boil, it will turn into jelly, a real treat for any of your dishes!

As you have seen, the ham bone offers you many possibilities. These are just some of our recommendations, but there are many more. I'm sure you will now think twice before throwing these bones away.

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