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September 16, 2014

Fab Recipe Using Parma Ham

by Val Reynolds

Screen Shot 2014-09-15 at 10.45.37This Parma Ham Rarebit is so much more than a glorified cheese on toast. Rich and flavoursome, this dish is sure to be popular with the family!

Grill sliced bread on both sides and leave to cool. Combine ale, mustard, eggs, Caerphilly, crème fraîche and seasoning and spread on each slice of toast. Cook under the grill until golden brown and bubbly.

Cool slightly and serve topped with 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.

For more information, please visit the website.

Parma Ham Rarebit   Makes 8

8 slices sourdough bread

2 tbsp ale

2 tsp whole-grain mustard

2 eggs, beaten

150g grated Caerphilly

1 tbsp crème fraîche

8 slices Parma Ham

Slice the bread in half if you prefer. Preheat the grill and toast the bread on both sides. Leave to cool Combine ale, mustard, eggs, Caerphilly, crème fraîche and a little seasoning and spread a layer on top of each slice of toast. Transfer to a large grill pan or baking sheet and cook under the grill for 2-4 minutes until the topping is golden and bubbling. Cool slightly before serving, topped with slices of Parma Ham.

Yum! There are lots more recipes using Parma Ham to choose from – we’ll be trying them out – watch this space!

Val Reynolds, Editor

Recipe supplied by Consorzio del Prosciutto di Parma

Photography: Steve Lee   Recipe and Food Styling: Dialogue Agency

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