Ham it Up This Easter with Cinco Jotas Ibérico Ham

Are you ready to elevate your Easter dinner to unparalleled heights? Discerning hosts striving to create an impressive and memorable gourmet meal with style and panache are turning to Cinco Jotas, the world-famous acorn-fed 100 percent ib�rico ham.

Highly respected and valued by the most prestigious chefs and connoisseurs globally, Cinco Jotas is considered the finest 100 percent acorn-fed ham in the world. Its free-range, heritage pigs freely graze on meadows nestled in a UNESCO Biosphere Reserve in a southern Spain. Their diet of acorns, grass, roots and wild herbs produces a ham that melts in the mouth, with a delicate sweetness and hints of acorns, spice, garlic and herbs.

For the health conscious, acorn-fed 100 percent ib�rico ham provides benefits of the famous Mediterranean diet, as this jamon is rich in oleic acid, the monounsaturated fatty acid in the omega-9 fatty acids, typical of healthy vegetable oils such as olive oil. Indeed, the acorn-fed pigs are often referred to as "olive trees with four legs."

Here are two recipes to highlight this new take on Easter ham.

Potato Wedges with Egg Yolk and cinco Jotas Ham Slices

3/4 cup potatoes
1 cup olive oil
Garlic salt, to taste
6 oz. Cinco Jotas Iberian ham
1 egg yolk
3/4 cup parsley

Wash the potatoes and cut into slices of quarters or eights, depending on size.
Cover potatoes with water in a saucepan.
Heat under low flame until they are fully cooked.
Fry previously-cooked potatoes in oil, season with garlic salt and serve with slices of Cinco Jotas Iberian ham and the egg yolk.
Garnish with parsley.

Sautéed Beans with Cinco Jotes Iberian Ham

4.5 oz. Cinco Jotas Iberian ham slices
3.5 cups green beans
1/4 cup potatoes
3.5 tsp extra virgin olive oil
1/2 cup spring onions
2 Tbsp. black olive paste
Salt to taste

For the beans:
Make strips of beans with a vegetable peeler.
Blanch the beans in a pot of water and cook the potatoes. Quickly drain the beans and put them in ice water to maintain the color. Finish cooking the potatoes. Put aside.

For the onions:
Cut the onion into quarters and cook in a skillet or on a grill before serving.

Finishing and presentation:
Saute the beans, together with the potatoes and the oil. Add salt to taste and finish the dish with a dabble of olive paste, onions, and slices of Cinco Jotas Iberian ham.