Jamón Ibérico

Step by stepInstructions

1. Remove the ham from the refrigerator 20 minutes before serving so the fat softens and the flavor opens up.
2. Toast the bread slices until crisp and rub each with the cut garlic clove, then the cut tomato, pressing the flesh into the crumb.
3. Drizzle the bread with olive oil and a pinch of flaky salt.
4. Lay the ham slices flat on warm plates, slightly overlapping, never folded or piled.
5. Arrange the tomato bread, shaved Manchego, and almonds alongside.
6. Serve immediately, while the ham is at its glossy, room-temperature best.