Bayonne is on the edge of the Gascony region of France, so it features often in the cooking of Gascony. We usually go with 4 – 6 slices, depending on how hungry we are. Read the Source for Bayonne ham near Lexington? Moreover, the Basque deli meat offers a choice of very tasty products prepared and produced following a traditional know-how. The port town of Bayonne in France's Basque region is known for its colorful food and culture. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Bayonne Ham takes this sandwich to another level. Bayonne Ham is made with high-quality, whole, fresh hams rubbed with a thick layer of special rock salt from the Adour river basin. Prepare the Bayonne ham chips: Preheat the oven to 400°F (200°C). Add the onions, carrots, beans and two cloves of garlic to the Bayonne Ham shank. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Use parchment paper to cover the baking tray. We love finishing the greens with oven-roasted tomatoes; their flavorful oil perfectly dresses the arugula. Step 1: crisp up the Jambon de Bayonne (bacon or prosciutto work, too) In a frying pan, add a pat of French butter and cook the Bayonne ham over medium heat until crispy. Bayonne Ham got its name from being shipped out to the rest of Europe through the port of Bayonne. The Bayonne Ham is a thousand year-old tradition from the Adour river basin region. Bayonne Ham received its European PGI status on 7 October 1998, and its production is governed by the Consortium du Jambon de Bayonne. The ham is then hung for a period ranging from several days to weeks in a cool room. Don’t get us wrong, we love those overflowing, Instagram-ready platters, but we also love treating ourselves to a board we’ve lovingly made just for us. The ham is then hung for a period ranging from several days to weeks in a cool room. When it comes to the perfect desk lunch, we’re all about the personal platter. Since 1424, the fair gives visitors a chance to discover the traditional methods of production used to make Bayonne ham. Take a closer look at Bayonne Ham’s beautiful showing in … The most commonly found French artisanal ham in the U.S. is jambon de Bayonne or Bayonne ham. Store in the fridge meanwhile. Their rich, sweet flavor is almost like a built-in dessert. If a rear leg cut of meat were immediately cooked, it would simply taste like any other pork roast. Wash a few lettuce leaves and dry them thoroughly. It’s the perfect canvas for building all those tasty bites! The personal platter requires no cooking and is perfectly portable for lunches on the go. Some have their outsides rubbed with ground Espelette peppers as well. Here’s how to make a perfect platter for one: Start by placing a bouquet of Bayonne ham in the middle of the platter. Famous French aristocrats –like Rabelais or the French king Henri IV – were very fond of this type of ham. Bayonne ham is made by Delpeyrat. Crackers are great, but nothing beats a crusty baguette, warm from the oven. Place slices of Bayonne ham on a tin foil and get it ready to cook on a grill next to your burgers; once on the grill, let it cook for a few minutes to your desired crispiness (Note: I cooked my ham as I wanted it to add a crispy bite to a burger, but feel free to … 4 February 1810 – 5 August 1858). Home » cheeseplate » Perfect Platter for One with Bayonne Ham. Each issue is a resource for readers of any background. Typified by a “melt-in-the-mouth” texture, Bayonne Ham is moderately salty and intense in flavors. 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