With the Christmas party season rapidly nearing us, Parma Ham has just the right, perfect recipes to leave your guests full and satisfied. With a range of dishes that suit breakfast gatherings, brunches, and dinner parties alike, events like Halloween and Christmas will be a showstopping success!
Parma Ham is a versatile ingredient and a healthier and lighter option than traditional pork products such as bacon.
Parma Ham is a Protected Designation of Origin (PDO) product and can only be produced in the hills surrounding Parma in a small area of northern Italy. These conditions are regulated by the careful and watchful eye of the Consorzio del Prosciutto di Parma to produce the highest quality product, creating the delicious flavours we all know and love. Characterised by the trusted 5-point Ducal Crown branding and a minimum maturation period of 12 months, only the best quality hams can bear the Prosciutto di Parma name.
The following recipes have something for everyone, combining classic Italian cooking and British cuisine, there is a dish for every occasion.
Pumpkin and ricotta gnocchi with Parma Ham & sage butter sauce
Serves 2
INGREDIENTS
For the gnocchi:
100g Pumpkin puree
75g Ricotta
170g Plain flour
50g Parmesan, grated
A little nutmeg, grated
1 Egg, beaten
For the sage butter sauce:
Drizzle of olive oil
80g Salted butter
20g Fresh sage leaves
To serve:
6 slices Prosciutto di Parma (Parma Ham), torn into small pieces
METHOD
Start by producing the gnocchi. Line a colander with three paper towels and add the pumpkin. Leave to sit for 5-10 minutes to drain out any excess liquid.
Put the pumpkin and remaining gnocchi ingredients in a large bowl and stir well until it comes together in a rough ball. Dust a clean work surface with some flour then tip out the mix. Knead briefly to form a soft dough. Divide into 4 pieces and roll into long sausage shapes. Cut each sausage into bitesize pieces, then use a fork to gently press down to create ridges.
To make the sage butter, melt the butter with the oil in a large non-stick frying pan, until it starts to foam and smell biscuity.
Add the sage leaves and fry until they start to crisp up. Carefully remove the sage to a paper towel to avoid them burning.
Meanwhile, bring some water to the boil and add the gnocchi, cooking for 1 minute.
Drain the gnocchi, then add to the butter and fry for another two minutes. Add the Parma Ham and sage leaves back into the pan and toss to combine. Divide between two plates, season with salt and pepper, and top with more Parmesan
Prosciutto di Parma, brie & cranberry bruschette
Makes 25 bruschette
INGREDIENTS
1 large Baguette
200g Brie, cut into thin slices
Cranberry sauce
12 slices Prosciutto di Parma (Parma Ham),
sliced into small pieces
Thyme sprigs, to serve
METHOD
Preheat the oven to 220°C/200°C fan/Gas mark 7
Start by making the bruschetta. Cut the baguette into diagonal slices about 2cm/1in thick. Drizzle with olive oil, season well, and bake for 7-8 minutes until golden and crisp. Remove from the oven and allow to cool.
To assemble, add the slices of brie to the bruschette, then top with Parma Ham and a dollop of cranberry sauce. Top with sprigs of thyme and serve immediately.
Buttermilk pancakes with Parma Ham, blueberries & maple syrup
Serves 4
INGREDIENTS
For the pancakes:
300ml Buttermilk
100ml Whole milk
1 Large egg
¼ tsp Vanilla extract
60g Melted butter, plus extra butter
for cooking the pancakes
220g Plain flour
1 tbsp. Baking powder
Pinch fine sea salt
To serve:
Olive oil
8 slices Prosciutto di Parma (Parma Ham), torn
Blueberries and maple syrup, to serve
METHOD
Sift the flour, baking powder, and salt together in a large bowl. In another bowl, whisk together the buttermilk, milk, egg, melted butter and vanilla extract. Create a well in the centre of the dry ingredients with the back of your spoon, and slowly pour in the wet ingredients. Whisk well until smooth.
Heat a non-stick frying pan over a low-medium heat, and grease lightly with butter, wiping out any excess with kitchen paper. Use a ladle to spoon the batter into the pan. Cook for 1-2 minutes until the edges begin to set and bubbles begin to show, then flip the pancake carefully and cook on the other side for another 1-2 minutes until spongy and cooked.
Remove from the pan and keep warm in the oven while you continue with the rest of the pancakes, greasing the pan with more butter when required.
When all the pancakes are cooked, heat a little olive oil and add the torn Parma Ham. Cook over a medium heat for 1-2 minutes until crispy, turning regularly.
Serve the pancakes topped with the crispy Parma Ham and blueberries, then drizzle over the maple syrup.
Buttery scrambled eggs with Parma Ham and sourdough
Serves two
INGREDIENTS
6 Large eggs
30g Butter, plus extra for spreading
Salt & pepper
2 slices Sourdough bread
4 slices Prosciutto di Parma (Parma Ham)
Handful chives, finely chopped
METHOD
Break the eggs into a bowl and beat well with a fork. Add in the milk and a little salt and beat again.
Heat the butter in a heavy based saucepan over a low-medium heat. Once the butter has melted, but before it starts foaming, pour in the beaten egg. Do not stir immediately, instead allow the eggs to start to cook a little before dragging a wooden spoon through them, lifting large flakes. Do not stir vigorously. If it is sticking, turn the heat down.
Continue gently dragging the spoon across, lifting, and folding the eggs. When the eggs are softly set and slightly runny, remove from the heat as they will finish cooking in the residual heat.
While the eggs are cooking, toast and butter the sourdough slices.
Top the slices of sourdough with the salt, pepper, and chopped chives, then finish with the slices of Parma Ham.
Vegetable tart with Parma Ham
INGREDIENTS
1 Sheet ready rolled puff pastry
5 tbsp. Fresh pesto (homemade or shop bought)
½ Courgette
350g Cherry tomatoes
75g Boursin cheese
3 Spring onions
1 Egg, beaten
Olive oil
Salt & pepper
6 slices Prosciutto di Parma (Parma Ham)
METHOD
Preheat oven to 200°C/180°C fan/gas 4
Slice the tomatoes in half and use a peeler to shred the courgette into ribbons. Slice the spring onions into matchsticks.
Unroll the sheet of puff pastry and carefully transfer to a baking tray lined with baking paper. Using a sharp knife, score a border 2cm from the edge all the way round. Spread the pesto over the base, keeping within the scored lines.
Add the courgette ribbons, then scatter over the tomatoes, and spring onions. Top with dollops of Boursin cheese and basil leaves, drizzle with olive oil, and season well with salt and pepper. Brush the sides of the pastry with the beaten egg, then transfer to the heated oven. Bake for 20-25 minutes until golden brown.
Remove from the oven, allow to cool slightly then top with the watercress and torn slices of Parma Ham. Cut into 6 slices and enjoy.
Cook's tip: If you want to make smaller individual tarts instead, cut the pastry into 6 slices before transferring to baking tray, and follow the rest of the steps for each tart.
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