How to make
The jamon should be cut into fine slices, preferably long, so that it can be rolled up.
Take it out of the fridge and leave it for a few minutes while you prepare the filling. Jamon is always to be consumed at room temperature, not cold, in order for it to sweat slightly and release its aroma.
For the filling, mix the cream cheese with the mayonnaise, mash them well and mix until a smooth mixture is obtained.
Cut the pickles into small cubes and mix them with the white pepper and the cheese. You can add more pepper, but salt is not recommended due to its high content in the jamon itself.
Put a spoonful or two of the stuffing on each strip of meat - it depends on the thickness and length of the jamon. Roll them up and arrange them on a platter.
Serve them at a festive table or without occasion with a quality red wine.
The jamon rolls with delicious filling are ready.
