I have a pieice of parma ham. As I do not have the facility to thinly slice the meat, I cannot use it to 'wrap' or to include it in salads. Does anyone know of a recipe that can use the meat in chunks?

Ever hopefull

RGS

I have had to tackle the same problem for different reasons. (See the posts on Raw Food). Whilst the flavour of both Parma ham and the Spanish Jamon Serrano is fine I can't handle the awful slimy feel in the mouth.

Spanish Supermarkets sell Jamon Serrano diced into cubes a little less than 1cm. This I fry in a little oil then add a chopped onion and fry that gently until it is soft. Add some peas (tinned or frozen) and a lot of fresh chopped mint. Season to taste and serve on toast or rice.

Otherwise, use it for making the stock for minestrone soup.

Happy eating,

Bazrev