- [Clapperboard Holder]
Molly Tries interview.
- Is that my cue?
Is it a problem that I'm
dressed like the chair?
You ask me every time what
I think we're gonna do next,
and the whole point of the show is
I can't know what we're doing next.
So, again, I have no clue.
If you wanna give me a clue.
- [Man] Molly, what're we doing?
- I'm still outside in the hall per ush.
This time it's a little later in the day.
- You ready?
- Yes, I'm ready.
Shall we?
- Morning, Molly.
- Good morning!
Where's my blue box, where's my present?
I got a couple of nice
plates of hotel food.
Should I open up my first envelope?
Yeah.
Guess the price.
190 per pound, 30 per pound, 95 per pound.
Oh ho.
Based on visuals, I would say
this is the most expensive.
It's a little bit darker in color,
which makes me think it
might be further aged
and therefore, more expensive.
It's really hard to tell,
but I think this one might be 95 per pound
and this one, the 30 per pound.
Should I eat them now?
[upbeat music]
Pretty porky, funky, salty.
It's pretty fatty in the mouth.
And it's definitely pork forward.
I wish this were cut thinner.
Oh, I really don't prefer
that, it's kibbley.
No thank you.
Much milder in flavor, buttery.
Let's flip 'em over.
95 per pound, okay.
This is Fermin Jamon Iberico,
characterized by juicier
slices and intense flavors.
B, I was right, okay.
The Fermin Jamon Bellota.
Made from free range
pigs that eat only acorns
for the last four months of
their lives, nutty flavor.
And then Jamon Serrano.
Made from commercial
breeds like the Duroc pig,
cured for eight to 24 months.
- [Cameraman] So, this episode
is all about Jamon Iberico.
- Cool.
Did you get a whole leg?
Where's the leg?
[gasps] Per usual, I was
given a bunch of presents.
Wow!
Lots of clues.
And taken on a wacky scavenger hunt.
[speaks in foreign language]
To learn everything there is to know about
Jamon Iberico de Bellota.
I don't really eat it that much,
mostly because it's so
expensive and I can't afford it.
I mean, it's $190 per pound.
I'm ready for my next clue.
A telescope?
This is so silly.
Spy your prize.
I legit don't know how to use this.
[upbeat music]
Oh my god!
Is that Alex Delaney? [laughs]
Wait.
- [Cameraman] It's not.
Can you read that--
- It looks like Alex Delaney.
Hungry for more?
Your tools await you on floor 24. [laughs]
[speaks in foreign language]
it's very vibey down here,
like, good vibrations.
Ooh, spooky!
[gasps] My box, yes!
[Molly laughs]
Is there gonna be a live
pig under here? [laughs]
[gasps] Oh, god, I was scared
it was a [beep] animal.
I thought there would be like
a little baby piglet under there.
Ugh, new knives, you guys?
Okay, this looks like the
classic Iberico knife.
It has like these little indentations
so that the ham releases from the blade.
Chef's knife and a boning knife.
Okay, let's cut this motha up.
Oh, the envelope, I
forgot about the envelope,
I got so excited about the ham.
Number three, learn about Jamon.
I'm guessing I need to go over here.
This is a jankity table.
I just won't touch it.
[hogs squeal]
Whoa!
Oh.
- [Narrator] It's important to Armando
that his pigs get enough exercise.
The pigs should eat bellotas, acorns.
That gives the ham its nutty flavor.
- So, for something to be Jamon Iberico,
the bellota, it needs
to be a certain breed,
[speaking in foreign language]
be fed exclusively a diet
of acorn, which is bellota,
and then it goes through this
super long aging process.
Three years drying out.
The amount of time that
this particular kind
of ham will spend packed in salt,
it seasons the meat, draws out moisture,
and then preserves it so
that it doesn't go bad.
So it spends one week covered in salt
and then the salt gets brushed off
and then goes to hang
for a couple of months
and then it goes to that more moist,
hot storage for three years.
So, from the time that
the pig is slaughtered
to the time that it's
actually on the market
and out in the world, it's
been maybe four years.
Yeah, I mean, time is money.
So, it makes sense.
I am ready to carve the ham. [laughs]
[Molly grunts]
Oh, I'm so sorry!
- No, it's okay.
- Ham in tow.
Jamon!
- [Woman] Nice baby!
- Yeah!
I come back into the test kitchen
and then there's Jaume.
Hi, I'm Molly!
- Jaume, nice to meet you.
- Sorry, what was it?
- Jaume.
- Jaume?
- Yeah, from Barcelona.
- You work at Despana?
- Yes, I'm the master carver over there.
- Master carver, how
do you become a master?
- Practicing. [laughs]
They are to carve the
whole ham all the way
and get the most slices of the ham.
- [Molly] How long have you been doing it?
- Like, around 10 years now.
- He's trained under masters
and despite the fact
that he spent 10 years
pretty much exclusively
slicing Iberico ham,
he still thinks that
there's room for growth.
- You never finish
learning, so that's what's
keeping me going.
- So you still feel
like you haven't totally
mastered the art of slicing ham?
- No.
- Wow, that's amazing.
- Yes.
- It's like sushi rice.
- Yes.
- [Molly] Are these different?
- [Jaume] Yes, this one, it's Serrano,
it's cured more or less for 14 months.
- This one goes for
190 a pound at Despana?
- It's sliced by hand,
also increases the price
when you have it hand sliced.
- Say I want the whole ham,
then how much would it cost?
- Like, 1,500, more or less.
- Wait, I feel like this is
gonna get like kinda greasy,
so I'm gonna put an apron on.
- Yeah, that's good.
- Okay.
Sorry, I'm just gonna get.
- Let's go.
- An apron on.
- She's a little nervous.
- I'm not nervous, you're nervous.
- [Adam] I think you're nervous.
You're a little tense.
- I'm just bringing
the energy.
- Your videos,
you're much more relaxed,
I think you're a little nervous
about Iberico.
- Oh my god, get out of here.
- [Adam] Very expensive
ham, don't screw it up.
- Okay, well, it depends.
This costs $1,500 if you were to just walk
into the shop and ask for the whole ham,
but if it's hand sliced,
which is what he does,
he's a master ham slicer,
it's $200 a pound.
- Don't [bleep] it up.
- [Molly] I'm not gonna [bleep] it up.
- You have over there some knives.
Then I would recommend
you to put some gloves,
but the knife I like.
- Right hand.
- No gloves.
- No gloves, okay.
- You can move it like this, that help you
to keep the cut.
- Oh, yeah.
- [Jaume] But this one, you can rotate it.
- Okay, so that's fancy.
- So first,
you have different parts in the ham.
- [Molly] Okay.
[stand squeaks]
- Sorry.
You have here the hip, then
you're gonna have here the bone,
and here is gonna be the knee.
- So that's ankle, then
this would be the hoof,
and then this would be the knee?
- [Jaume] The knee.
The biggest part of the meat's called
[speaking in foreign language]
and [speaking in foreign language]
and the [speaking in foreign language].
- What does [speaking in
foreign language] mean?
[speaking in foreign language]
- I don't know the translation.
Like, a big piece of something.
Every part of the ham
has different flavors.
For the [speaking in foreign language],
you start from the top,
you get to the bone.
You flip it, you cut the whole thing,
then you have like a profile of meat.
You have to put it sideways
so you continue slicing like this.
- When I go to a butcher
shop or a charcuterie spot
and I ask for like a pound
of prosciutto thinly sliced,
I'm not specifying like,
please can I have it
from this specific region of that ham?
These different zones that
you are supposed to tackle
in a specific order, that
was super interesting for me.
- Make sense?
- Yeah, totally.
Okay.
[Molly and Jaume speaking
in foreign language]
So the [speaking in foreign language]
is at the bottom when it's hanging,
when it's curing--
- It's juicier and salty.
- So all the juice
falls down to that point.
I think I might be here for
the [speaking in foreign language].
- [Jaume] All right, around this part.
- [Molly] What is that called?
- It's a [speaking in foreign language],
it's a tougher meat,
but the flavor, it's very complex.
- What does [speaking in
foreign language] mean?
Man, I wish I spoke Spanish!
[Gaby speaking in foreign language]
- I don't know, it's a joint, maybe.
- [Juame] Yeah, especially
for [speaking in foreign language].
- Like a joint.
[speaking in foreign language]
- Ankles?
[Gaby speaks in foreign language]
- It's the femur, it's this part.
- Femur!
- Yes, yes.
- No, femur is here.
- Oh.
- Oh.
Well, the pork has an extra piece of leg.
- Eh, whatever.
- No,
I don't know.
- It's.
[Molly and Gaby speaking
in foreign language]
Oh man, she greasy.
- Perfect, from these bone,
will you cut like two fingers like this?
- [Molly] Two fingers below this, got it.
- Yeah, and we're gonna make an incision
just to open it up, and
then with a chef knife,
you go until you feel the bone.
- [Molly] Okay.
- [Jaume] And you go around.
- I am at the bone.
Look at all that fat.
It's just leaking out fat.
- So now you flip it on this side.
And now around the hip,
you can use the tip
to go around like this.
- This is such a weird
way to hold a knife.
I mean, I just don't normally
hold a chef's knife like this.
I mean, I use a knife all day, every day.
He would almost like jab into it
and sort of like carve
around whatever bone he hit
to release the meat from the bone.
- As you would have this
cut, we have this cut.
We're gonna clean all this nasty stuff
that we have on top of the ham.
We gonna clean the whole thing.
- Understood.
That's gonna take a while.
- No.
[majestic music]
- So the first thing you have to do
before you carve into
the ham is cut off all
of the rancid fat because anything
that's been exposed to the air
in the drying or curing
room has gone rancid.
- All these yellow thing,
you don't wanna eat it.
We just taking out the
yellow part for now.
- [Molly] Just the yellow part.
Do you still like to eat?
[Molly and Jaume speak
in foreign language]
- I love it.
You know, you're looking for the next ham
that's gonna tell you something else.
- [Molly] Same like humans.
We all have different bodies.
- Exactly, so you're
looking for the hip bone,
you have to kind of look like this
and go in around.
- So you wanna
go right like in here.
- [Jaume] Yeah, not
too deep, not too deep.
- Uh-oh, I went like one inch
deep.
- A little bit, yeah,
a little too deep.
- A little deep.
- [Jaume] But not too deep.
- This bone.
- It's like a poivre.
- [Molly] Like that?
- Yeah, perfect.
There ya go.
- Oh I see, I feel it.
- Yep.
- All right.
And then I go in here.
- [Jaume] Yeah, be careful
with the other half.
- [Molly] Oh nice!
- And we have to go around
the other part of the hip.
You see the bone here?
- [Molly] The hardest part for
me was not really being able
to visualize the anatomy of the leg.
- See, like this.
- [Molly] For Jaume, he can sense it.
He's like, "In the half a centimeter,
"we're gonna hit this bone."
- Follow, follow the, follow the hip.
- But I was like, I don't know exactly
how deep this part of the bone goes.
Got a nice clean cut.
How deep should I carve around it?
That's the kind of thing
that just takes years
and years of experience.
- What are you guys
doing, cleaning it out?
- We're cleaning the shit out of these
hams.
- Cleaning the shit out
of them?
- I mean.
- What are you removing?
- All of the nasty outside rancid
skin.
- It's, oh,
rancid skin.
- It's rancid.
- Rancid.
- Mad rancid.
And then we're exposing the meat below.
- Exposing the gem of the inside.
- Exactly, good stuff.
- Exactly.
$200 a pound.
- $200 a pound?
- [Molly] A pound.
- Call me when you start slicing.
- I'm gonna slice you
up some ham for sure.
It's gonna take me a minute.
- [Jaume] Now when you cut it here,
you need to make thin slices like this.
- [Molly] Okay.
- That then you come
cover the ham like this.
And then over there when you're done.
- We carved off a shit-ton of fat,
put it aside, which is kind
of gnarly and saved it.
You wanna take that fat and place it back
over the ham to continue to preserve it
so that another layer
doesn't become rancid.
- You can have like a slice
of this fat and eat it.
- Eh, prove it bro.
- [Jaume] Just a little one.
- Like that?
- This is perfect.
- Pure fat.
- You smell it
and you leave it in your mouth.
- Do you let it melt?
- [Jaume] Mm-hmm.
- Mm, like butter.
That's pretty tight.
- [Jaume] So.
- Oh, you gotta card for me?
- Yeah. [laughs]
- In your pocket?
Number four, cut the ham.
- Yeah.
- Like cut the cheese.
Is this the [speaking in
foreign language] right here?
- [Jaume] The [speaking in
foreign language], uh-huh.
[Molly speaking in foreign language]
- So this area.
- It's a big part of the,
big part of the ham.
- Is
the [speaking in foreign language].
- You need to slice it small.
- Why?
- Good enough to put it
in your mouth and enjoy
the section of that ham.
- All the parts taste different.
- Exactly, you need to give the customer
the whole experience.
Ham, okay.
[majestic music]
- [Molly] Oh, he's got
the big dog kit over here.
- [Jaume] Exactly, there's a lot of years.
- This is the older one that
he's been using for how long?
- Two years?
- Two years, and look at how much
of the knife has like chiseled down.
And this is the new one.
Someone ate a lot of knife.
- Well, particularly when you sharpen it,
you have--
- Oh, when you sharpen it.
- Yeah.
[majestic music]
[Molly laughs]
- You have to keep the knife flat.
Just as like when the
knife is coming to you,
normally you need to see
the knife.
- The knife through it.
- The knife through it.
- It's translucent.
- Exactly, and not bigger than this.
- [Molly] Okay.
- We can say this is kind of learning
to drive with a sports car.
- What do you think about this one?
- That looks delish.
Eat it.
- Even better.
- Would you pay $200 a pound for that?
[Jaume laughs]
- No.
- Oop!
- Neither would I.
- [Jaume] Soft, easy, nobody rushing.
- Slice with confidence, Molly.
- Yeah, yeah, yeah,
don't let the ham sense your fear.
- That's right.
- Exactly.
You see these marks
like here?
- Yeah, yeah,
I do not like that.
- This happens because
you are slicing both ways.
I recommend you slice it and then stop.
- I see, like you don't
keep going.
- And stop,
exactly.
- You pull it up
and then.
- You control it, the whole slice.
Relax.
- I know, I'm really tensing up. [sighs]
You really have to relax.
- [Jaume] Yes.
- I feel like
that was a really good one.
- There you go.
Yep.
- That was pretty pro.
- Mm-hmm.
- Not master level,
but pretty pro.
- Very close.
- That's looking better.
- Much, much better.
Mm-hmm and you know.
- This guy, oh!
- And you can see the knife.
- Let me know what you think.
- I'm just gonna stand here
and just hand me slices.
Thank you.
- My plesh.
- Oh, it's getting better.
- [Molly] Is it?
- As you get a little deeper.
- [Molly] You're like drunk off Iberico.
- I like when it's
speckled and has one line.
I don't want like 50/50 fat-wise.
But it's gotta be thin.
- It's not thin, throw it out.
- Hi. [laughs]
- All my friends!
- It's delicious.
- That's a cute dress.
- Thank you.
Oh wow.
- That's a nice slice, Moll.
- Thanks.
- That's a lot.
- Yeah, I'll do it.
- Emily.
- So we're doing a little
cocktail tasting later
and we figured there's a lot of ham
sitting right here, so
maybe we could slice some up
for the little appetizers.
- I love it!
Yes, I'll make a spiral.
- You can do
a little crudite situation, yeah, okay.
- Yay!
Okay, bye.
- Wait, I might.
- That'll work out.
We're doing it at like 4:30.
- Okay, I better hurry up.
- [Jaume] So when you
start getting the hip bone,
you have to go around.
Don't go too deep, so always
the knife getting to the bone.
Don't go like this.
- Okay, 'cause you don't wanna make
an incision into the flesh.
- Here you can cut it straight
and take it out like this.
- [Molly] Oh, so that they're even.
- Exactly, you have a straight line.
Then you have this part,
you have to cut it a little, a little.
- [Molly] Oh, backhanded.
- Every time you see a bone,
if you do it properly,
you're doing the slices
and the bone is clean.
Totally.
- Yeah.
According to Jaume, a
great ham slicer will get
the maximum amount of yield out
of a very expensive product.
- Then you wanna have to do some plating.
- [Molly] It's about not having
to waste any of the precious ham.
- [Jaume] You have the skills there.
The only thing there is
just to focus on the task.
- [Molly] That looks like a perfect slice.
- Exactly.
This is what we like.
Two straight lines, it's very flat,
it's almost done by machine.
- [Molly] Keep Brad away from this.
I mean, that's beautiful.
- And it holds.
- [Molly] Look at that beauty.
- When you plate it together,
all these lines, they get together.
- [Molly] So then it's
like concentric circles.
That's cool.
- And also we have
the [speaking in foreign language].
We're gonna slice from here to here.
Look for the knee cap,
just mark it where it's at.
Start like this.
- [Molly] It's very different looking.
- Exactly.
- It's not as striated.
- [Jaume] It's more lean.
- [Molly] It's definitely more lean.
- [Jaume] You don't have
marbling here.
- In the meat, yeah.
My turn?
- Yeah.
- [Molly] The way the knife moves
through it is really different.
More friction in this part.
- And now we'll see we're getting
too deep here, but not here.
- What you don't want is to carve away
at the same place over and over again
and then be left with like a large notch
in the ham that then wastes
a huge amount of meat on either side
because none of those big stacks
can turn into slices, so basically the way
that Jaume taught me to do it was
to cut a slice and then start a quarter
of an inch higher or further up
the leg on the second slice
constantly shaving away.
- [Jaume] Little by
little, you're fixing it.
- [Molly] That is a really hard thing
to bear in mind, keeping
that super level plane
and I don't think I've mastered that
and I probably never will.
But it still tasted good.
Thank you so much.
- You're very welcome.
- For teaching me everything.
- Awesome.
- And I'm just gonna keep it loose
and relaxed.
- Exactly.
Chill out and everything is gonna be good,
so don't worry about it.
And the most important is to enjoy
and that's it, that's the whole point.
- Okay, will do.
[Jaume laughs]
I'm gonna turn it over, okay.
Practice time.
Make a full plate of ham.
Do I have a time limit?
- [Man] You have 20 minutes.
- Okay, let's just keep in mind
that that man has been honing
his craft for 10 years.
I just want everyone to be aware of that.
[majestic music]
- He's been honing his knife, too.
- Yeah, he has.
[cell phone buzzes]
It's a spiral where all of the fat
and the flesh lines up so
that it makes like a snail.
So that's about six, seven, eight, nine,
10, 11, 12, 13, 14, 15, 16, 17,
18, 19, 20, [sighs] 21, 22, 23.
I'd say it's about 60 slices in 20 minutes
so that's too many. [laughs]
So I wanna be cutting
parallel to the femur bone.
- Can I have a piece of ham?
[Molly laughs]
- [Chris] Ooh, [beep]!
- Morocco, it's really thick.
- I know, hey, that's not.
Oh, that's all right.
- I can't be bothered.
No one talk to me for 20 minutes.
Okay, I'm gonna try and
make even rectangular slices
like this guy and then yeah,
I'm staying zen so don't talk to me.
I noticed he was doing a little more
wiggle-waggling. [gasps]
This is a great one.
[upbeat music]
Hello?
If someone gave you a slice
of ham that looked like this,
would you know that it
wasn't cut by a master?
Be real.
- Probably not, I mean, maybe holding it
up in the air like that I can see
it's a little shreddy on the end,
but if it was on a plate,
no, I wouldn't know.
- Oops.
That's what's up!
You kinda have to just
let the knife do the work.
Pretty, pretty!
Be-yoom!
[Molly laughs]
- Very tasty.
- It's very precise work.
The more that I repeated the
motion over and over again,
the more consistent
all of the pieces were.
You sort of get into this zen flow
where you're just carving and carving
and there's a certain
amount of satisfaction
that you get out of the consistency,
but also I respect the ham, I want to.
Where's Rapo?
I'd like Rapo to come down here
and see how I'm actually
just mastering this.
Oh, I hit a bone.
Okay, you have to follow to curve
of the bone and then you backhand it.
Yeah!
I know what I'm doing.
I'm feeling way more confident.
I can cut the ham!
[upbeat music]
Jaume, it's Molly,
check out my ham spiral.
Please rate it on a scale of one to 10.
Be honest, okay, it's been sent.
Andy, are you impressed with
my plating skills, Mr. Plater.
- So fatty, I always like kind of
rub it on my lips before
I eat it.
- What do you mean you?
Oh, when you eat it.
- The fat,
because it's like it's almost
like a--
- It's like lip balm.
- It's like a lip, I
was gonna say lubricant,
but sure, yeah,
like a lip balm.
- Oh, you would say
lubricant.
- Yeah, exactly.
- Ugh, you're so snooty.
- Look,
it's like [smacks lips].
Right?
- Oh my god,
it's so glossy.
- Imagine if you did that
and then you kissed the hubby. [laughs]
- Or Tuna!
Tuna would lick it right off.
- Tuna would be like.
[Molly laughs]
Well I have a task for you.
- Okay, cool.
Oh look, it's number six.
[Andy smacks lips]
Make the world's most
expensive ham sandwich.
[majestic music]
- I'm also gonna judge it.
- Okay.
- Yeah.
Like, go to town.
Transport me to Spain.
- What the [beep] in there?
- I don't know what the [beep] in there.
What if I just popped
it out of the cooler.
- Oh my god, how cute would that be?
A little Andy popping out of the cooler?
Wow, I got presents from Despana?
Look at this big block of Manchego.
Green olives, tomatoes, olive oil.
- Olive oil.
- Is this the bread I
should build my sandwich on?
- I think you just do what you gotta do.
You have an hour to make a sandwich.
That's ridiculous,
that's way too much time
for you to make a sandwich.
- Should I put truffles on it?
- No, I would say less
is more with this one.
- That's what I think, too.
- Maybe a little olive oil, good bread.
- Maybe a little garlic
or too much?
- Maybe ditch the bread.
- Then it's not a sandwich.
- Maybe ditch the olive oil,
maybe just eat the ham.
- I might go open faced.
I mean, you don't want that much bread.
I really wanted the ham to shine.
I didn't wanna make a hoagie.
I wasn't comfortable with the idea
of just smashing a bunch of bread together
with this beautiful product.
Do you know what I wanna do kind of?
Like a mashup of [speaking
in foreign language]
and griddle the bread.
[Molly hums]
Rub it in garlic and tomato.
This tomato is gonna float this.
And then tons of ham,
I'm here for the fat.
And maybe like a few shards
of Manchego, that'd be good.
Mm, I love the grilled bread.
Actually I wanna see if
it would benefit from
a little of the fruitiness
of this olive oil.
It doesn't need fat, certainly,
but there's also so much bread there
that it can handle it.
It felt right what I just did.
[gentle music]
Mm-hmm.
Okay, I have a plan.
[gasps] Maybe I can task Alex Delaney
with making me a perfect Spanish cocktail
to go with it, Delaney!
- [Alex] What's up?
- He's the drinks man.
- What's going on?
- Here's the plan.
I think that in order to eat
the world's most expensive,
greatest ham sandwich,
it needs to be paired with beverage.
- Wow.
- The perfect compliment
to my perfect sandwich--
- when does this have
to be ready?
- 4:30.
You got.
- It's literally when I have
to go bring everything upstairs.
- Yeah, great.
This is so fun, I can't wait
to see what he comes up with.
Should was get some Spanish tunes going?
Cue the Spanish tunes.
[lively music]
Gotta keep my eye on the prize.
- [Man] Seven minutes out.
- Perfect.
You're gonna love it!
Going ham, I'm hamming it up.
I wanna have a party, I'm trying to party.
- That looks gorgeous.
- Thank you, did anybody hear that?
- Never to be repeated.
- Lookit, he's even gonna Instagram it.
- Get that 'Gram.
- Chris said it was gorgeous.
- It's gorgeous.
- Yeah.
- [Molly] I mean it's undeniably gorgeous.
- [Andy] What more validation do you need?
- Jaume, pretty much, he's my boy.
So what I landed on is a version
of [speaking in foreign language].
I wanna give it a little bit of height
'cause it's open faced,
there's nothing like,
I'm not putting.
- Oh.
- Oh sorry, it's open faced.
- Oh, okay.
- Sorry!
I mean, I just don't
think that this ham wants
two fat slices of baguette,
like that's not what it's about.
It's such a crowd around me right now.
It's a spectacular moment!
I feel like I need to
get a good photo of this
before you guys--
- Hell, yeah!
- [Friend] Do it.
- [Molly] Ho, a sunny moment.
That's nice.
Okay, I present to you the world's
maybe not most expensive,
but most beautiful and
delicious ham sandwich
made with you in mind, Andy.
- Okay.
I have to say, I do like the smoky element
from the grilled bread.
- Uh-huh.
- I like almost the inconsistency
of your slices, which sounds shady.
Some are a little bit more thin,
some are a little more thick,
but I like that, how each
bite is slightly different.
- Why do you think I
didn't do that on purpose?
- Maybe you did.
- Maybe I did.
This is crazy, but I feel
like it needs flaky salt.
Do you agree?
It does!
- I do, because there's so much fat.
It needs a touch of salt.
It's a really sexy sandwich.
- Right, that's why I
made it for you like this
'cause I feel like you
appreciate sexy food.
- Yeah, the Iberico
should be at the forefront
and the star, and in this case, it is.
- [Emilu] You guys know
what I was thinking!
- Did not, kiddo!
- What did it do?
- Okay, number seven.
Share your work.
Well that's easy 'cause I
made enough for everyone.
- Hey, Molly!
- [Molly] Where's my cocktail?
- All right, here's the first step.
Take one sip out of this.
All right, look.
- [Molly] Mm, that is delicous!
- [Alex] Ounce of lemon juice.
- Is this Spanish?
- Ounce of Aperol, it's not,
but to me it feels the ultimate
European-American crossover.
This is ultimately refreshing,
little bit bitter, little bit sweet,
little bit tart,
it's what you want sitting out in a plaza
in Barcelona.
- Barcelona.
- Eating your ham sandwich.
- Okay, and tell 'em what you call this.
- I didn't invent this.
- Oh, I know.
- It's a place in
Baltimore called Wet City,
but it's called Spaghett.
- Spaghett!
- Spaghett!
- Delaney coming in with his
somewhat trashy Spaghett
was a perfect example
of what I mean when I
say I like fancy foods
in un-fancy environments.
Perfect for my ham sandwich.
- Humble, it took us what,
15 seconds to make it?
- [Molly] Let me cut you a slice.
- [Alex] Yeah, gimme a little slice.
- [Molly] I'm not trying
to eat Iberico ham
anywhere other than in the test kitchen
with my friends drinking some trashy beer.
- I think it's delightful.
- Thank you.
- Wouldn't mind
the ham if it was just a little thinner.
- Oh god.
And then if you want, I think they pair
really well with these olives.
- Very good, thank you.
- You're welcome.
- Oh my god, it's [speaking
in foreign language].
- [Molly] Okay, going to 26.
[gentle music]
Okay, well this is quite a party, guys.
- Whoo!
- What are you guys
doing?
- We're not really
started yet.
- We're not ready yet.
- Okay, when are we ready?
- Well, maybe we'll let you know, Molly.
- I just made a signature snack here
with--
- It's a real signature.
- With hand-sliced Jamon Iberico for you.
- I already tried it.
- I know.
[Emily laughs]
I just got a text from Jaume:
Wow, very good for a first timer.
I would give a six plus.
I wish I did something
that nice first day.
Good consistency.
Another trick for plating,
make sure you show the
nice part of the slice.
I guess I didn't show the nice part.
And then, "Thank you so much.
"It was a treat for me."
And then a few minutes
later, four minutes later,
"Distance should be more even."
I guess I feel good about the strides
that I made over the course of the day
'cause I've only been
doing this for six hours.
I'm coated in a layer
of like pork fat grease
right now, which is kinda gnarly,
but also kind of awesome.
I think my overall
takeaway, even when building
the sandwich, was that it's
kinda the best eaten on its own.
Like I feel like you
enjoy all elements of it
and the subtleties of the flavor,
the different parts
having different flavors
and different ratios of fat to me
and you don't really
get to experience that
when it's paired with other things,
so I understand why it's so highly coveted
as something that you just eat
by the small, bite-sized slice.
And now I'm gonna have
a fat cocktail. [laughs]
That's it! [tongue clicks]
Wrap.
- Wrap.
- Well Adam was giving
me a really [beep] hard
time about this ham,
so I just want him to
know that I'm not a hack.
I'll put this in Rapo's office.
We'll see what he says later.
I think he's gonna love it.
[men chattering faintly]
