Style Insider Your daily dose of luxury

Recipe Of The Month: Joselito Ham

Warm lentil, ham and goats' cheese salad (Serves 4)

1 tbsp olive oil
2 shallots, finely diced
1 medium carrot, peeled and finely diced
100g Joselito ham
125g Puy lentils, washed and drained
375ml chicken stock
4 tsp sherry vinegar
2 tbsp flat-leaf parsley, roughly chopped
3 tbsp extra-virgin olive oil
1 head chicory, leaves separated
2 heads little gem, leaves separated
100g soft goats’ cheese

1- Heat a medium sauté pan until warm. Add the olive oil, shallots and carrot, and sweat for a couple of minutes until softened but not coloured.
2- While they cook, fold up 45g of the ham and slice thinly. Add it to the pan and cook for another couple of minutes. Add the lentils and stock and bring to a simmer. Turn the heat down low and cook gently for 25–35 minutes, until the lentils are tender and the liquid reduced.
3- Add one teaspoon of the sherry vinegar, and season to taste. If the lentils are still crunchy, continue to cook for another five minutes, then check again.
4- Remove from the heat, stir in the parsley and set aside. Put the remaining three teaspoons of sherry vinegar and the extra-virgin olive oil in jar with a pinch of sea salt and some freshly ground black pepper. Seal and shake well.
5- Toss the salad leaves in the dressing, then divide among four plates. Layer the remaining ham over the leaves and add spoonfuls of lentils in between. Beat the goats’ cheese in a bowl until soft; to serve, place a spoonful on top.

Ham and Manchego risotto (Serves 4)

1 litre chicken stock
2 tbsp olive oil
2 shallots, finely diced
¼ head fennel, finely diced
100g Joselito ham
300g Arborio rice
150ml white wine
75g manchego cheese, finely grated, plus extra to serve
Extra-virgin olive oil, to serve

1- Pour the chicken stock into a saucepan and set over a medium heat to just warm through; you don’t want it to boil. Heat a medium sauté pan until warm, add the olive oil, shallots and fennel and sweat for a couple of minutes until softened but not coloured.
2- Roughly chop 60g of the ham and add to the pan. Turn the heat up to high and cook for another couple of minutes until just crispy. Add the rice and stir well to coat it in the shallot mixture, then pour in the wine and stir again.
3- Cook until the wine has almost disappeared, then add a couple of ladles of stock and turn the heat to low. Stir well, then continue to cook until all the stock has been absorbed before adding more. Keep cooking and stirring for 15–18 minutes until nearly all the stock has been absorbed and the rice is tender, with just a little bite left.
4- Meanwhile, slice the rest of the ham into strips. When the rice is tender, but a little liquid is left, stir in the manchego and season to taste. Spoon onto four plates, then scatter the sliced ham over the top and finish with some shavings of Manchego and a drizzle of extra-virgin olive oil.

Shop from our edit of wine, great for pairing your chosen dish with, below.

Discover festive ways to decorate your Christmas Table.

Explore more of our winter-warming Joselita ham recipes – the perfect accompaniment for sharing dishes with loved ones in the festive season – in the December digital issue of the Harrods app and cook up a feast at home.

Recipes written by Janet Brinkworth.

Return to Top