Ham of Arles
Provence — Mother recipe · ar de en es fr it ja pt ru zh
Jambon d'Arles is a smoky and savory ham that embodies the authentic culinary tradition of Provence.
⏱️ 30 min prep + 24 min cottura · 8 porzioni · media
Ingredients
- 1 kg of raw ham
- 30 g of coarse salt
- 20 g of sugar
- 5 g of black pepper
- 1 bunch of thyme and parsley
- 2 liters of water
- 1 sprig of rosemary
Method
- In a large container, mix the salt, sugar and black pepper.
- Submerge the ham completely into the brine solution along with dried herbs.
- Leave in the refrigerator for 7 days, turning the ham every two days.
- After curing, rinse the ham under cold water and pat dry thoroughly.
- Smoke the ham with olive wood or walnut chips for about 24 hours at a moderate temperature (around 18-20°C).
- Allow to rest in a cool, well-ventilated place for at least two weeks before serving.
The story
Jambon d'Arles, hailing from Arles in Provence, is a distinctive local ham known for its unique smoking process and artisanal preparation. Its history dates back centuries when it was one of the primary local products.
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