Did you know that many parts of the Christmas tree can actually be eaten? Pine needles are particularly high in Vitamin C!

If that doesn't sound particularly appetizing, these recipes with Parma Ham will sleigh the menu instead, adding some classic Italian flavour to the holidays. Although Christmas may feel different this year, it should certainly remain a time to come together over some delicious food.

Parma Ham is certified with Protected Designation of Origin (PDO) status, made with only two ingredients – Italian pork and salt – following natural and artisanal production methods in the hills around Parma in Italy. Rich in protein and amino acids, Parma Ham is a high-quality ingredient to enjoy during the holiday season, as every leg of ham is individually quality-checked by an independent inspection body.

From appetizers to main courses, there's something for every holiday dining occasion in the following Parma Ham recipes.

Smashed Brussels Sprouts with Parma Ham Crumbs

Serves 6-8

INGREDIENTS 

• 6 slices Prosciutto di Parma
• 800g Brussels sprouts, trimmed
• 2 small red onions, peeled
• 150g ready cooked and peeled chestnuts,
  broken in half
• 3 sprigs rosemary,
  leaves roughly chopped (optional)
• 3 tbsp olive oil
• 2 tbsp Balsamic vinegar
• 2 tbsp maple syrup

METHOD  

1. Heat oven to 220°C/200°C fan/gas 7. Lay the slices of Prosciutto di Parmaon a large non-stick roasting tray so that they are in a single layer.  
2. Bake for 8-10 mins, until crisp (it will crisp more as it cools), then remove from the tray and set aside on a plate. Once it has cooled, use your hands to crumble.
3. Bring a large pan of water to the boil and cook the sprouts for 8-10 mins. Depending on size, this will be until just soft enough to crush a little.
4. Drain and tip the sprouts into the roasting tray, gently squashing using a potato masher. 
5. Quarter the onions and pull apart into petals, then add them to the roasting dish along with the chestnuts and rosemary. Drizzle with the oil and season, but don't over salt as the Prosciutto di Parmawill add saltiness. Toss well and roast for 25 mins, stirring halfway, until starting to caramelise a little.
6. Drizzle over the balsamic and maple syrup, stir well, and roast for 5 mins more. Transfer to a serving dish and sprinkle over the Parma Ham crumbs.

 Parma Ham and Wild Mushroom Beef Wellington

Serves 4-6

INGREDIENTS

• 750g Beef fillet, trimmed
• 3 tbsp. Olive oil
• 1 ½ tbsp. English mustard
• 300g Wild mushrooms, finely chopped
• ½ tsp Thyme leaves
• 10 Slices of Parma Ham
• 100g Brussels pâté
• 500g Ready-rolled puff pastry
• 1 Egg, beaten
• Pinch of cracked black pepper

METHOD

1. Rub the beef fillet in 1 tbsp of olive oil, salt, and pepper. Sear in a pan for one minute on each side, cool slightly then brush with mustard. Chill for 15 minutes
2. Meanwhile, fry the mushrooms with thyme in 2 tbsp of olive oil for 8-10 minutes until softened. Leave to cool.
3. Lay the Parma Ham slices over a long sheet of clingfilm, overlapping them slightly. Spread a thin layer of pâté and then mushrooms over the Parma Ham.
4. Position the beef fillet in the centre and wrap the Parma Ham tightly around the beef, twisting the clingfilm ends to tighten. Chill for 30 minutes.
5. Lay the pastry out on a floured surface and brush with beaten egg. Unwrap the beef and place in the centre of the pastry. Wrap up the beef in pastry and place on a baking sheet. Brush with beaten egg and chill for at least 30 minutes
6. Brush with more beaten egg and lightly score the top, then roast in the oven for 35-40 minutes until golden. Rest for 5-10 minutes before serving.

Potato Croquettes with Mozzarella and Parma Ham

INGREDIENTS

• 1kg Floury potatoes 
• 40g Parma Ham, chopped 
• 70g grated cheese 
• Nutmeg 
• 2 Egg yolks 
• 100g -120g Mozzarella
• 50g - 60g Parma Ham
• 2 Eggs
• Flour 
• Breadcrumbs 
• Salt & pepper 
• Oil for frying 

METHOD

1. Wash the potatoes and put them in a pot filled with water, then bring to the boil.
2. Drain, peel and pass through a ricer. Add the Parma Ham, cheese, nutmeg, egg yolks, salt and pepper to the mashed potatoes. Mix the ingredients well and allow the mixture to rest for 30 minutes.
3. With greased hands, form the croquettes by making a hole in the centre and putting a piece of Mozzarella and a bit of Parma Ham inside.  Close the croquettes, roll them in flour, then in the beaten eggs and finally in breadcrumbs; deep fry some at a time in hot oil.  Drain on kitchen paper, salt, and serve hot.  

Triumph of Parma Ham in Gourmet Panettone

Serves 4

INGREDIENTS

• 1 gourmet panettone
• 200g Parma Ham

For the American sauce:

• 150g Mayonnaise
• 2 tbsp. Cucumbers pickled in vinegar, chopped
• 1 tsp. Chili powder
• ½ tsp. Green bell pepper, chopped
• 1 tsp. Onion, finely chopped
• 1 Hard-boiled egg, chopped

For the rémoulade sauce:

• 200g Mayonnaise
• 25g Capers in vinegar
• 3-4 Small cucumbers pickled in vinegar
• 1 tbsp. Parsley, chopped
• 1 tsp. Dijon mustard

For the tapenade:

• 120g Taggiasche olives, pitted
• 70g Anchovy fillets, desalted
• 1 tbsp. Capers
• ½ Lemon juice, filtered
• Extra virgin olive oil

Sauce for the artichokes:

• 150g Jar of small artichokes preserved in oil
• 80g Mayonnaise
• 1 tbsp. Minced almonds
• Marjoram (if you like)

Additional ingredients:

• Salt & Pepper
• 1 head of Romaine lettuce

METHOD

1. To make the tapenade, place all the ingredients listed (except for the oil) in the blender and mix at low speed, then increase the speed for a few seconds until the sauce obtained is homogeneous and smooth as a purée. Dilute with a ribbon of oil and pepper.
2. To make the American sauce, place all the ingredients in a bowl, except for the egg that will be added in the end. Combine by mixing and, if needed, put the mixture in a blender. Add the boiled egg finely chopped.
3. To make the rémoulade sauce, drain the capers and the small pickled cucumbers, put them in the blender with parsley and blend until the mixture turns into a very smooth sauce. Add the Dijon mustard and blend for some more minutes. Pour the sauce in a bowl and fold in the mayonnaise. Blend thoroughly.
4. To make the sauce for the small artichokes, process 150g of small artichokes until you obtain a creamy mixture. Add the mayonnaise, mix, and check for salt. Flavour with the almonds and the marjoram, as you like.
5. Set the slices of gourmet panettone flat on a work surface and spread the top with the different sauces. Stuff the slices with the lettuce and the Parma Ham; shape the panettone again, cover it and keep it in the fridge until it's time to serve.

-END-

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 and is made with only 4 ingredients: Pork, Salt, Air and Time.

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.

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

To support a local Parma Ham Specialist deli in your area, please visit https://specialist.prosciuttodiparma.com/

Editor's Note:

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

CREDIT:

Consorzio del Prosciutto di Parma