Have an “ham-azing” New Year with Parma Ham

As soon as Christmas Day is over, the question turns from what to cook, to what to do with all the leftovers! Luckily, Parma Ham is a versatile ingredient that can be used in an array of recipes with different foods, providing solace to those despairing in front of their overflowing fridge in the days between Christmas and New Year's.

Produced under the watchful eye of the Consorzio del Prosciutto di Parma, Parma Ham is a Protected Designation of Origin (PDO) product, meaning it can only be produced in the hills around Parma, Italy using two ingredients – Italian pork and salt. This makes it 100% natural and free from the added nitrates and nitrites that make other types of red meat so unhealthy. In other words, Parma Ham is the ideal ingredient for those who have pledged a healthier lifestyle in their New Year's resolutions!

From simple breakfast ideas to New Year's antipasti, there's something for everyone in these Parma Ham recipes using your Christmas leftovers.

Toast with sesame seeds, Parma Ham, and avocado

Perfect for breakfast, this toast is easy to make with staple ingredients already in your cupboard.

Serves 1.

INGREDIENTS

• 4 Slices of wholegrain bread, toasted
• 2 Avocados, peeled and de-stoned
• 100g Parma Ham, sliced
• Tabasco sauce
• Black sesame seeds
• Lemon juice
• Salt & Pepper
• Extra virgin olive oil

METHOD

1. Mash one and a half avocados with a fork. Thinly slice the remaining avocado, sprinkling the slices with lemon juice and seasoning the mashed pulp with salt, pepper, oil and a few drops of tabasco.
2. Spread the avocado puree on the toast then top with the Parma Ham and avocado slices. Finish by sprinkling the black sesame seeds.

Parma Ham crostini

These appetisers are perfect for a New Year's Eve party, served with Parma Ham and any other Italian ingredients leftover from the Christmas party season.

Serves 6-10.

INGREDIENTS

For the crostini:

• 1 Ciabatta loaf, sliced into 2cm slices
• Extra virgin olive oil, for drizzling
• Small pinch Sea salt flakes
• Small pinch Black pepper

For the toppings:

• 10 Cherry tomatoes, halved
• 4 Fresh figs, quartered
• 6 Strips of Prosciutto, halved
• 2 sprigs Mint leaves, fresh
• 60g Artichoke hearts, in jars of olive oil, quartered
• 100g Mini mozzarella balls
• 25g Walnuts, halved
• 100g Goat's cheese

METHOD

1. Lay the ciabatta slices on the baking tray, so they are not touching. Drizzle with olive oil and season.
2. Place the figs onto a separate baking tray along with the tomatoes and drizzle with a little olive oil.
3. Place both the bread and the figs and the tomatoes into the oven. After 10 minutes, remove from the oven.
4. After a further 8 minutes, remove the crostini's when golden brown.
5. To decorate – start by adding the ingredients to the two styles of crostini's, by adding small amounts and making them uniform. Tip – for the cherry tomatoes, burst them open as you rub them over the ciabatta so the flavour covers the slices.
6. Once the main ingredients have been added, drizzle over some extra olive oil and a sprinkle of sea salt flakes.
7. Finish by adding the Parma ham in a twist on top.
8. Serve on a large plate to share or as an appetiser before dinner. 

Recipe created by Tastehead. Photographs taken by Steve Lee Studios.

Fennel and Parma Ham pasta bake

The aromatic anise flavour of the fennel mixed with the savoury taste of Parma Ham complement one another in this simple, yet tasty dish.

Serves 4.

INGREDIENTS

• 2 Large fennels trimmed & diced (save fronds for garnishing)
• 80g Unsalted butter
• 2 tsp. Fennel seeds
• 45g Plain flour
• 100ml Dry white wine
• 450ml Whole milk
• 250g Dry egg tagliatelle, lightly broken
• 80g Parma Ham, thinly sliced
• 40g Parmigiano Reggiano, finely grated
• Nutmeg
• Salt & Pepper

METHOD

1. Melt 35g of butter in a pan, add 4 tbsp of water, the diced fennel, the fennel seeds and salt & pepper, braise with the lid on for approx. 10 mins until tender.
2. Meanwhile make the white sauce - Melt 45g of butter and add the flour. Mix together to form a roux and cook on a low heat for 3 mins, stirring continuously.
3. Add the wine and work into the roux, ensuring it stays smooth.
4. Add the milk in five stages, each time stirring into the roux and ensuring there are no lumps before adding more.
5. Once all the milk is incorporated, season with salt, pepper and nutmeg. Add the fennel and continue cooking over a low heat.
6. Cook the pasta for half the time recommended on the packet in salted water. Drain, reserving a mug of the pasta water.
7. Add the pasta to the white sauce and fennel mix.
8. Tear the slices of Parma Ham into a few strips and fold into the mix.
9. Add pasta water to loosen (I used 160g pasta water. This is needed as the pasta will soak up more liquid and some will evaporate).
10. Transfer to the baking dish and sprinkle with Parmigiano Reggiano.
11. Bake at 200˚c for approx. 15 mins until golden brown on top. Garnish with finely chopped fennel fronds if using.
12. Serve with green salad.

Recipe created by Tastehead. Photographs taken by Steve Lee Studios.

Green beans wrapped in Parma Ham

A light and healthy meal to recover from all the heavy food from Christmas day. These green beans are best served with good crusty bread.

Serves 4 as a starter or 2 for a light lunch.

INGREDIENTS

For the vinaigrette

• ½ tbsp Red wine vinegar
• ¼ tsp Dijon mustard
• 50ml Extra virgin olive oil
• Salt & Pepper

For the bean salad:

• 250g Fine green beans
• 4 slices Parma Ham
• 1 Large banana shallot
• 10g Fresh flat leaf parsley
• Salt & Pepper

METHOD

1. Put all ingredients for the dressing into a jug and whisk together.
2. Boil the beans in plenty of salted water. Make sure that they are properly cooked and not still 'squeaky', which typically requires at least 5 minutes.
3. Drain, refresh in cold water and drain again thoroughly.
4. Finely chop the shallot, before destalking and finely chopping the parsley.
5. Combine the beans, most of the dressing, the shallots and the parsley in a large bowl. Season to taste and coat the beans.
6. Lay out 4 slices of Parma Ham and split the beans into four, laying across the ham before rolling them up.
7. Place onto a plate and drizzle them with the remaining dressing.

Recipe created by Tastehead. Photographs taken by Steve Lee Studios.

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About Parma Ham

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five-pointed coronet logo with PARMA in the centre which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.

In 2018, the production of Prosciutto di Parma saw a considerable growth of 4.8%, with a global production of 8.5 million legs of ham. The United Kingdom market for Prosciutto di Parma generated a €32 million revenue with 17,540,000 pre-sliced packs sold – this is the largest amount of pre-sliced packs of ham sold anywhere in the world.

For more information, please visit www.prosciuttodiparma.com.

Instagram: @parmahamuk   

Twitter: @ParmaHamUK

Editor's Note:

If you would like to receive more information about Prosciutto di Parma and recipes, please contact Georgie Hackett at +44 (0)20 7389 9404 or email g.hackett@brand-dialogue.co.uk.