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Hiromeri (Cypriot smoked ham): recipe illustration
Appetizers & nibbles

Hiromeri (Cypriot smoked ham)

Hiromeri is a Cypriot pork ham that is salted and then smoked, with firm, fragrant flesh. It is eaten in thin slices as part of a meze, served with bread and cheese.

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Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

108 kcal per serving

Protein
17.4 g
Carbohydrates
1.5 g
of which sugars
1.4 g
Fat
3.6 g
of which saturated fat
1.3 g
Fiber
0.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the salt, sugar, crushed black pepper and smoked paprika in a small bowl.
  2. Rub the ham all over with this mixture, then place it in a dish with the bay leaf.
  3. Cover and leave to rest for 24 hours in the fridge, turning the ham halfway through.
  4. Rinse the ham quickly under cold water, then dry it thoroughly.
  5. Leave it to air-dry in a cool place for 2 hours, or uncovered in the fridge for a firmer surface.
  6. Slice thinly just before serving.

Variations and tips

Using what's easy to find. Replace the traditional smoked ham with a shop-bought smoked cooked ham, and reduce the salting time to 6 hours.

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Original Ecomely recipe.