Iberico ham cream recipe

This Iberico ham cream is one of those spoon dishes that makes the difference. In a few days when we feel like a quality product, such as Iberico ham nothing better than giving it a restaurant finish at home. This cream is easy to prepare, the leek the potatoes and the onion will give it the ideal base to enhance a designation of origin ham. It will be worth spending time on a recipe that will become a staple this spring. Let yourself be seduced by the nuances of a ham framed in the best of homemade creams.


  • 150 gr of Iberian ham
  • 2 onions
  • 1 leek
  • 2 potatoes
  • 50 ml of white wine
  • 1 l of vegetable meat
  • 8 slices of bread

How to prepare an Iberico ham cream

  1. The base of this Iberico ham cream can be used for almost any type of preparation. It will help us fund a quality product like this . With chistorra or some chorizo ​​with designation of origin it will also be good.
  2. We get down to business with the vegetables peel the onions and chop them as finely as possible so that they mix with the rest of the ingredients.
  3. We continue with the leek we remove the green part and cut off the white. We will get an ideal background for a cream that can be served cold or hot.
  4. In a frying pan with a splash of oil, sauté the onion and the leek . We let them cook until they are tender.
  5. While we peel the potatoes and chop them irregularly so that they release part of their starch and leave us with a creamier cream.
  6. We continue with the ham we cut it into pieces or squares. It will not be necessary to add salt because it is a product that has a very marked flavor.
  7. When the vegetables are tender, we put the potatoes and the ham. We fry a little before the arrival of the glass of white wine.
  8. We wait for the alcohol to evaporate to incorporate the broth . We will let the potatoes cook and begin to be tender.
  9. It will take about 20 minutes depending on the size of the potatoes to be perfect. At this point we crush this base to form a cream.
  10. The point of the cream will depend on how we like the texture we can add more or less liquid from its cooking.
  11. We serve with a piece of toasted bread and a little Iberian ham . We can add grated egg or a little chive to give you a touch of color.

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