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May 1, 2014 05:10 PM

What to do with prosciutto?

I picked up some prosciutto at Benton’s Smoky Mountain Country Hams, Madisonville, Tenn.

Since you can only get it in Tennessee (they can't ship the prosciutto, presumably for heath code reasons) and being the glutton I am, I bought way too much.

The first servings were delicious, but I unfortunately am a salt wimp. I can still feel the salt burn on the roof of my mouth. Any suggestions on ways to tame this? Any produce/fruits in season in the Bay Area that might complement the pork?

(BTW I also had country ham for the first time--salty and funky, not for the faint of heart).

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  1. wrap a slice of prosciutto around a wedge of cantaloupe. Manna of the gods.

    drape it over potatoes, drizzle with cream, and bake until the potatoes are tender.

    wrap it around a whole endive, drizzle with cream, and bake (sprinkle with Swiss cheese for good measure)

    5 Replies
    1. re: sunshine842

      sunshine :) could you elaborate on those potatoes please? That sounds crazy good. TIA.

      1. re: c oliver

        there's no elaboration -- that's the whole recipe!

        Sliced potatoes, prosciutto, cream....basically an upgraded Dauphinois

          1. re: c oliver

            I usually tuck the prosciutto in between the potato slices, just so all the prosciutto doesn't end up crispy (a few slices is good, though!) -- and do mind the salt -- the prosciutto will salt the potatoes as they cook.

            1. re: sunshine842

              We're dry aging a whole boneless ribeye for 28 days and will have our first steak on 5/22. I'm thinking this might be just the rich side dish to go with that. Thanks, kiddo.

    2. Our favorite fruit with prosciutto is fresh pairs. Once you have a very aromatic La France or Bartlett pair with prosc, you will likely never go back to melon.

      2 Replies
      1. re: Tripeler

        We grill out prosciutto-wrapped pears - crispy pork, caramelized pears.

        1. re: Taralli

          WOW, never thought of that. Thanks for the idea!

      2. Real prosciutto is less salty than regular American ham. If this is saltier, it probably won't work very well to treat it like its Italian namesake.

        How about making a sandwich with unsalted butter?

        1. Omelets, or scrambled eggs. Quiche even.

          Or, dice up and use in fried rice.

          And if you enjoy oatmeal, blend it into oatmeal. Add a bit of brown sugar if you want to balance the salinity of the ham.

          1. Not sure it's the best use for premium prosciutto, but I like it on pizza, gets nice and crisp.

            4 Replies
            1. re: firecooked

              Agree! A favorite pie around here involves prosciutto, caramelized onions, gruyere, and a light pesto base instead of tomato sauce. Maybe a few capers for garnish.

                1. re: autumm

                  I agree on pizza. One of my favorites is caramelized onions, sauteed cremini mushrooms, fontina cheese and prosciutto - either no sauce or a small bit of pesto on the crust.

                  1. re: Springhaze2

                    Tonight I noticed a wealth of blue cheese and fig paste in the fridge. I foresee a flatbread of prosciutto, blue cheese and fig paste this week......