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Figs in Parma Ham

15 Jul 2017

Its a bit bit tricky to make this one look good, but other than appearance it fits the bill perfectly, easy to put together, made hours ahead and really tasty.  See what you think...

Ingredients - Makes 18 depending on size of figs

2 figs
1 pack Parma ham containing 6 slices
20 gms blue cheese (I used Saint Agur)
9 or 10 walnut halves, halved again
1 tbsp set honey
1 tbsp soft brown sugar
1 tbsp olive oil
Fresh thyme

 

Method

Cut each fig in quarters and then cut across each quarter to make two or three pieces. You are aiming to end up with 2 or 3 similar shaped pieces with a total of 8 – 10 from each fig. Ends may need to be discarded to finish up with reasonably uniform shapes.
 

Next cut each piece of Parma ham into 3 pieces. Place a piece of fig on a piece of Parma ham, top the fig with approximately 1gm of cheese and dot some honey on top. Now wrap the ham as neatly as possible around the fig. The Parma ham parcel can be patched if necessary with off cuts of ham, it will all blend in together when cooking.
 

Dip the walnut quarter into some olive oil and then press one side into the brown sugar. (The sugar is to help the walnuts stick). Gently press the top of the fig parcel to make a slight indent and press the walnut into the indentation.
 

Store, covered, in the fridge until required. They are fine stored for several hours.

To cook, heat the oven to 190c. Put the Parma ham parcels on a baking sheet and cook for 8 minutes.
 

Sprinkle with some freshly chopped thyme or tuck a tiny sprig under the walnut and serve.

 

 

 

 

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