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My cookbook states ‘Parma ham’, but any air-dried ham will do; English cooks do not always realise that the two are not synonymous; we used to have it more often in Germany.  The melon needs to be ripe, and the pear ripe and juicy.  I served these for lunch, along with a ‘finish in the oven’ ciabatta, real coffee, nice cheese, and so on.  We all had a very nice sit down lunch together.  Hannah really likes this type of ham; Sam doesn’t like it .  All the more for us, then.

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