ham leg in a "jamonero"
Tuesday, June 14, 2005
My First Ham
I have to take the opportunity to share with all of you what I consider to be a rite of passage,
an unforgettable experience that will forever mark my true assimilation into the Spanish community...my first ham.
Yes, I know, it may seem a bit hard to believe but this week I fulfilled a lifelong dream when I joined the ranks of carniverous Spaniards everywhere and became the proud owner of my very own severed and cured ham leg! I have to admit, it was a very emotional experience - for years I have entered random spanish bars only to stare longingly at the juicy, hooved pork leg hidden away in the corner.
But coveting pig legs from afar was just not enough, I secretly prayed that somedayI would be so lucky as to have one of my very own. Little did I know that that day would come so soon.
My ham was delivered on Sunday by Gabi and Chema, they picked it up for me on a weekend trip to Caceres (city 2 hours outside of madrid). My ham is about 2 feet long and is currently covered in what looks almost like a little white shroud. It lies immobile on my kitchen counter waiting for me to display it proudly to the world. But, before I can do anything with it I must complete the first part of the ham ritual- finding the perfect stand.
The ham stand, also known as a jamonero (ham-o-ner-o) is a wooden vice that holds the ham in place in order for it to be cut away at safely. The jamonero is comprised of two wooden slabs with a metal rod that holds the ham leg firmly by its tiny ankle, calling to mind the elegant strength of a male figure skater's grasp when lifting his partner's leg gracefully into the air...(if living in Spain has taught me anything its that there is so much poetry in ham yet so few out there that can appreciate its intricate beauty)
The ham leg can be kept in this "holder" at room temperature for what seems like years, depending of course on each household's affinity for cured pork. Like a misterious and neverending fountain of ham, a holy pork relic if you will, it is partially veiled with a dishrag and uncovered for years on end only when the proud owner intends to saw away at it to either make a sandwich or a nice ham platter for guests.
Ham is an integral part of Spanish society so it is only natural that I should feel so much closer to my fellow Madrileños now that I too own a severed ham leg. I now hold my head up high when walking the streets of Madrid, and whenever I pass a fellow citizen of this fine city, our eyes meet with a knowing smile..I too have a dishrag-covered pig leg in my kitchen that will provide me with cured ham for years to come.
an unforgettable experience that will forever mark my true assimilation into the Spanish community...my first ham.
Yes, I know, it may seem a bit hard to believe but this week I fulfilled a lifelong dream when I joined the ranks of carniverous Spaniards everywhere and became the proud owner of my very own severed and cured ham leg! I have to admit, it was a very emotional experience - for years I have entered random spanish bars only to stare longingly at the juicy, hooved pork leg hidden away in the corner.
But coveting pig legs from afar was just not enough, I secretly prayed that somedayI would be so lucky as to have one of my very own. Little did I know that that day would come so soon.
My ham was delivered on Sunday by Gabi and Chema, they picked it up for me on a weekend trip to Caceres (city 2 hours outside of madrid). My ham is about 2 feet long and is currently covered in what looks almost like a little white shroud. It lies immobile on my kitchen counter waiting for me to display it proudly to the world. But, before I can do anything with it I must complete the first part of the ham ritual- finding the perfect stand.
The ham stand, also known as a jamonero (ham-o-ner-o) is a wooden vice that holds the ham in place in order for it to be cut away at safely. The jamonero is comprised of two wooden slabs with a metal rod that holds the ham leg firmly by its tiny ankle, calling to mind the elegant strength of a male figure skater's grasp when lifting his partner's leg gracefully into the air...(if living in Spain has taught me anything its that there is so much poetry in ham yet so few out there that can appreciate its intricate beauty)
The ham leg can be kept in this "holder" at room temperature for what seems like years, depending of course on each household's affinity for cured pork. Like a misterious and neverending fountain of ham, a holy pork relic if you will, it is partially veiled with a dishrag and uncovered for years on end only when the proud owner intends to saw away at it to either make a sandwich or a nice ham platter for guests.
Ham is an integral part of Spanish society so it is only natural that I should feel so much closer to my fellow Madrileños now that I too own a severed ham leg. I now hold my head up high when walking the streets of Madrid, and whenever I pass a fellow citizen of this fine city, our eyes meet with a knowing smile..I too have a dishrag-covered pig leg in my kitchen that will provide me with cured ham for years to come.
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