parma ham

[Onket]

I live in parma, and the ham still aint cheap here. I end up buying it from Lidl.

Not that I buy it, I always scoff the enitre packet before I get back home.

You pay when you get home do you?!

<edit to add> I'd just second the suggestions of wrapping either a piece of white fish or chicken breast (skin on, skin side up) & cooking in the oven. Very nice.

 

[guinnessdrinker]

You pay when you get home do you?!

no. the poster is fighting capitalism.

 

[rutabowa]

I think it's best on its own, late at night, by yourself, watching telly. A massive plate of it and a bottle of red wine. Or is that just me?

i agree, why mess with something when it's already so good?

 

[Xanadu]

Wrap a monkfish tail fillet in parma ham, seal it off in a pan and then roast. Serve with puy lentils, a lemon butter sauce and green beans nicoise. Always a winner.

I was going to recommend this too. If you haven't got monkfish, use cod. For another variation on this, try serrano ham.

 

[Xanadu]

Because it's flavour compliments things to make it even better??

 

[rutabowa]

i suppose i might somtimes have a little gherkin with a slice.

 

[Orang Utan]

Tis nice wrapped round asparagus I grant you

 

[electroplated]

one of my favourite things is chicken breast, stuffed with mozzarella, wrapped in parma ham. and cooked in the oven... yum yum

 

[Cakes]

Mmmm dried meat!

I think parma ham basically the same as Gamon in France or Jambon in Spain, and there it's really cheap. Next time I go I'm going to buy a whole dried pig leg, they're about 3 stone of parma ham for £30. That would look great hanging in the kitchen, I'll be taking swipes off it every time I go past!

The problem will be slicing it up so thin. Dried meat is bloody tough! Maybe a deli would slice it up for a fee, like when a restaurant charge corkage?

Totally agree with the ginger prince about eating it as it comes. I don't even taint it with a plate.

 

[rutabowa]

Mmmm dried meat!

I think parma ham basically the same as Gamon in France

it's called jambon de bayonne in France... well it is very similar, but it comes from bayonne rather than parma. i think i prefer it but i've never seen it in shops. i dunno about the spanish version.

 

[Structaural]

Mmmm dried meat!

I think parma ham basically the same as Gamon in France or Jambon in Spain, and there it's really cheap. Next time I go I'm going to buy a whole dried pig leg, they're about 3 stone of parma ham for £30. That would look great hanging in the kitchen, I'll be taking swipes off it every time I go past!

The problem will be slicing it up so thin. Dried meat is bloody tough! Maybe a deli would slice it up for a fee, like when a restaurant charge corkage?

Totally agree with the ginger prince about eating it as it comes. I don't even taint it with a plate.

You need one of these:
http://www.brandsonsale.com/hg-004207.html

 

[rutabowa]

You need one of these:
http://www.brandsonsale.com/hg-004207.html

i bet that wouldn't get it thin enough, you need a proper butcher's one.

 

[Orang Utan]

If I had something like that, I'd end up with no fingers

 

[Structaural]

i bet that wouldn't get it thin enough, you need a proper butcher's one.

it says it goes 'waafurr thin'

Kenwood do a cheap one. Wish I'd had one at xmas. I bought a big york ham, still warm, but couldn't find the knife sharpner all xmas - it ended up a shredded mess

kenwood electric slicer link

 

[Spion]

How long does parma ham keep in the fridge once the packet's open - does anyone know?

TIP: take it out of the packet and wrap some cling film tight round it. Keeps the moisture in for a while longer than just leaving the opened pack in the fridge

 

[Structaural]

As to the OP, my favourite uses of Parma Ham are, on ciabatta bread with olive oil, mozzarella, olives, basil, oregano and sundried/sunblushed tomatoes... yum.

And, as said before, wrap up skinned salmon and bake for 10-15 minutes gas mark 5, I don't bother with sealing it as my oven is a bit mental.

Or skinned chicken - as the proscuitto acts as a crunchy 'skin' - good for these Dutch supermarkets that won't sell me a breast with skin on, at all, anywhere.

Serrano is a good generally as well and cheaper.

 

[Cakes]

Oooo look at that! I never thought they came that cheap. I'm getting one. Wow I'm going to save a fortune/get really fat.

I'll be able to throw ham parties!!

 

[Xanadu]

I'll be able to throw ham parties!!

I want an invite

 

[trashpony]

I loathe and detest ham. Except for serrano/parma type stuff. I don't think there is any similarity between the two. It's like comparing tea cake with chocolate cake.

Same name, similar ingredients, prepared totally differently

 

[Orang Utan]

^^^^
weirdo

 

[trashpony]

^^^^
weirdo

Impeccable taste

 

[Orang Utan]

Impeccable taste

why thank you - I always knew it
<bows>