Spanish Serrano Ham with Fresh Figs
Jamón con Higos
At the risk of offending my former boss in Madrid, here is an invitation to experience Spanish ham. An international businessman himself, he used to say very regularly, “I have no interest in Spanish ham gaining in international popularity; it will only make the price go up.” Iberian ham, as opposed to Serrano ham, is harder to find and is quite dear even in Spain, but for a special occasion it is worth trying. If you can find Iberian ham, you will taste the sweetness of the acorns that the Iberian pigs are fed. It is a true delicacy. A Catalunian Chardonnay makes a great match for either Iberian or Serrano ham.
2 slices of Serrano or Iberian ham per person – ask the deli worker to slice it thicker than is usual for Prosciutto ham
2 or 3 fresh figs per person
Arrange the ham slices on plates and allow the ham to reach room temperature. Do not remove the visible fat around the ham. Spaniards swear that this is where the flavour resides!
Peel the figs. Slice the figs into halves or quarters depending on their size.
Serve with good bread.