Taking down your ham after many months is a moment of high excitement. Don’t be alarmed to find, on unwrapping it, that it is covered in mould. This doesn’t mean it has gone rotten, and the mould is easily scrubbed off with a nail brush dipped in vinegar.
If it is rotten you will know: it will smell bad and be black in parts.
Slice the ham as finely as you can (you’ll see why a circular meat slicer is such a godsend). Pour yourself a glass of fine wine and sample away. It’s possible you will find hams cured in this way a little on the salty side.
Having something sweet on hand to balance this often enhances the pleasure.
Fresh melon or figs are the classic accompaniments to Parma ham, but cherry tomatoes, as sweet as possible, are also excellent.
Dried figs, gently poached with a few pickling spices until tender and then left to cool , are my all-time favourite accompaniment.
This recipe is from “THE RIVER COTTAGE COOK BOOK”. Available at http://www.rivercottage.net
Can't get enough of Come Dine With Me? Watch the best bits again
Amateur chefs compete for dinner party prowess
Easy meals in less than half an hour.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.