Ham with bone

Bone-in ham is a traditional and fundamental ingredient in Spanish and Latin American cuisine. It refers to cured ham that retains the bone, which imparts a more intense and authentic flavor to dishes due to the transmission of aromas and textures from the bone to the muscle tissue during its curing and cooking process.

Origin: Bone-in ham is especially popular in Spain, where varieties such as serrano ham or Iberian ham are highly prized. In Latin America, although the curing process is different, bone-in ham is also used to enhance the flavor in broths, stews, and traditional dishes.

Properties: This type of ham is a rich source of high-quality proteins, minerals such as iron and zinc, in addition to containing healthy fats and collagen from the bone, which can improve the texture and richness of the final dish. Thanks to the bone, it is widely used to prepare nutritious and flavorful broths, as well as to add depth to stews and casseroles.

Synonyms in Spanish from Latin America: bone-in ham is also known as jamón en costilla in some regions, or simply as whole bone-in ham. In certain countries, it may be generally referred to as cured pork leg with bone.