Bayonne Ham Palmiers; Primer on dry-cured hams — 11 Comments

  1. Katie, thanks so much for describing so perfectly all the hams available in France. You can imagine how overwhelmed we become when we step into a charcuterie and have to decide what we want. Such good information. Now I can’t wait to get back to France and see what I can find!!!

  2. Well I don’t eat ham but those dishes are just so “cha cha!” I had to tell you how much I loved looking at them.

  3. When we crossed the Atlantic from the Canaries back to St. Martin, we considered buy one of those hanging hams … decided it might swing so much it would kill one of us so we didn’t get one. It’s always made for a fun story but I’m sure the eating would have been better.
    Would love to try the Bayonne Ham Palmiers.

  4. Here, most people usually use prosciutto, but occasionally I will see another kind. In Virginia, they have wonderful dry-cured (salted and smoked) hams they use for “ham biscuits,” with or without gravy. They are exactly what they sound like and are one of the great pleasures of going Down South in this country.

  5. I often use Parma ham, which is available here, in place of proscuitto. It is not as delicate for cooking.

  6. This was a very informative post. I was not really aware of all the kinds out there, so I have learned something.
    Also, it is great to find a savory recipe for palmiers-I know the standard of the sugary filling. Your presentation is enough to entice anyone-yum! Thanks for the other savory links as well. Enjoy the day!

  7. Susan, I counted over 40 different dry-cured hams in my supermarket butcher case – a bit overwhelming.
    Tv Food – thanks ‘-)) I’ll eat your share…
    Tanna, I have always wanted to buy one, too. Pretty hard to justify, though – it’s a lot! Could have knocked you off the boat….
    Zoomie, I’ve never tasted Virginia ham – and now that I’m familiar with the others I really want too.
    Val, Prosciutto is normally cut too thin here and more expensive than the local – and we love the local.
    Tina, I’ve only ever made savory palmiers…. Funny! Enjoy your day as well!

  8. Your ham curing skills are absolutely amazing! And your palmiers must be delicious! This is an amazing article!
    I would like to invite you to share this post on a a new photo based recipe sharing network that launched only this Monday. The idea is simple: recipe photographs are published within minutes of submission. No rejections, no reviews. And, of course, the images link back to the author’s site.
    It’s called RecipeNewZ (with Z) – .
    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂

  9. I love this post, primarily because I fell in LOVE with jamon serrano when I was studying in Spain. My host family had a leg of it sitting out on the counter. Honestly, it did freak me out at bit at first (mostly the hoof), but I came to love it! I totally agree with you that it is better than bacon.

  10. Penny, the locals are ‘cautiously optimistic’ but are not expecting much to change…
    RecipeNewZ – I’ll check it out ;-))
    Stephie, it does take a bit of getting used to, but only a bit. I really want to buy a whole leg some day…..