LAB Pro Technique

MAKING THE MOST OF JOSELITO HAM BONES

Making the most of joselito ham bones

We get everything out of our Joselito ham. After it has been cut up we even make use of the bones, which concentrate a great deal of flavour and are perfect for a range of dishes.


A simple stock made from water and Joselito ham bones gives unequalled results. It can be used straight as a soup or cold (it will solidify because of the gelatine in the tendons and bones) to create a unique consommé jelly. Arranged in a glass with juice or melon slices, it creates a twist on melon and ham and tastes exceptional.


Having made "the first stock" with these bones, a second ham bone stock can be made that fortifies and enriches all manner of stews, rice dishes, casseroles and pastas and even be used to boil vegetables. 


The bones can usually be sawed into smaller pieces to make them more usable. They can even be frozen for later use. 

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