Presunto de Porco Ibérico with Warm Potatoes
Thinly sliced, cured Iberian ham served over a bed of warm, herb-infused potatoes. The dish balances the rich, savory, and nutty notes of the premium ham with the earthy comfort of the potatoes, creating a classic Portuguese appetizer or side.
A little context
Presunto de Porco Ibérico is a protected delicacy from the Alentejo region, made from the hind legs of free-roaming Iberian pigs fed on acorns. While often served as a standalone tapas item, in home cooking it is frequently draped over warm sides to let the ham's fat gently melt into the dish. This preparation highlights the quality of the cure without heavy cooking, preserving the ham's delicate texture and complex flavor profile.
Method
- 01
Prepare the potatoes
Place the cubed potatoes in a large saucepan and cover with cold water by 2 cm. Add 10 g of salt. Bring to a boil over high heat, then reduce to a simmer.
- 02
Cook the potatoes
Simmer uncovered for 15–20 minutes until the potatoes are tender when pierced with a fork but not falling apart. Drain thoroughly in a colander.
- 03
Sauté aromatics
While potatoes cook, heat 30 ml of olive oil in a skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant but not browned.
- 04
Combine and season
Add the drained potatoes to the skillet. Toss gently to coat in the garlic oil. Stir in the chopped rosemary, remaining 15 ml olive oil, and the 5 g of sea salt. Cook for 2–3 minutes until the potatoes are warmed through and slightly golden.
- 05
Slice the ham
Using a mandoline or a very sharp knife, slice the Presunto de Porco Ibérico as thinly as possible. If the ham is stiff, let it sit at room temperature for 10 minutes to soften slightly.
- 06
Warm the ham
Remove the skillet from the heat. Immediately drape the ham slices over the hot potatoes. The residual heat will gently warm the ham, releasing its aromatic oils without cooking it dry.
- 07
Serve
Serve immediately while the potatoes are warm and the ham is glistening. Do not reheat the ham in a microwave.
Pro tips
- ✦Never cook the Iberian ham; the heat from the potatoes is sufficient to release its flavor.
- ✦If you cannot use a mandoline, use a sharp chef's knife and slice against the grain for the most tender texture.
- ✦Waxy potatoes are crucial; starchy varieties like Russets will break apart when tossed with the oil.
- ✦Let the ham come to room temperature before slicing to prevent it from tearing.
- ✦Use the highest quality olive oil you own, as it is a primary flavor component.
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Substitutions
- Presunto de Porco Ibérico → Spanish Jamón Serrano (Slightly saltier and less nutty, but acceptable if Iberian is unavailable.)
- fresh rosemary → fresh thyme (Offers a more subtle, earthy note that pairs well with garlic.)
Storage
Best served immediately. Leftover potatoes can be refrigerated for 2 days; reheat gently. Do not store sliced ham on the potatoes as it will dry out; store ham separately in the fridge for up to 3 days.
What to serve with it
- A glass of crisp Vinho Verde
- Lemon wedges for a bright finish
- Crusty Portuguese bread to soak up the ham fat
FAQ
Can I cook the ham in the skillet?+
No. Cooking the ham will render out its precious fat and toughen the meat, ruining the texture and flavor. It should only be warmed by the residual heat of the potatoes.
Is this dish too salty?+
Iberian ham is naturally salty. Use unsalted butter or reduce salt in the potato water if you are sensitive to sodium, but taste the potatoes before adding the 5 g of salt to ensure balance.
