Parma ham


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Parma ham

n
(Cookery) cured ham from Italy
Translations

Parma ham

[ˌpɑːməˈhæm] Njamón m de Parma

Parma ham

References in periodicals archive ?
POACHED EGG SALAD WITH PARMA HAM WRAPPED GRISSINI This stylish salad is multi-talented - it'll impress dinner guests, and make a quick and easy mid-week meal or an extra special lunch PROPOINTS' VALUE PER SERVING: 8 SERVINGS: 4 PREPARATION TIME: 15min COOKING TIME: 5min LEVEL OF DIFFICULTY: Easy INGREDIENTS: * 120g salad vegetables with a ProPoints value of zero * 1 Romaine lettuce, shredded * 180g baby plum tomatoes * 20g sunblush tomatoes * 4 medium eggs * 1 tbsp olive oil * 2 tbsp lemon juice or cider vinegar * 1 heaped tsp Dijon mustard * 1 pinch salt * - tsp ground pepper (whole, cracked or ground) * 8 individual grissini breadsticks * 8 slices of thin Parma ham INSTRUCTIONS: * Mix together the salad leaves, shredded lettuce, plum tomatoes and sun blush tomatoes.
takes 10 minutes to make, 15 minutes to cook INGREDIENTS 500g fresh gnocchi Olive oil for greasing and drizzling 180g Waitrose Antipasti Tricolore (green tomatoes, grilled yellow courgettes and semi-dried tomatoes with basil) or similar 100g red and yellow cherry tomatoes, halved ' x 250g pack baby buffalo mozzarella balls, torn 30g Parmigiano-Reggiano, grated 2 Parma ham slices Small handful of basil leaves METHOD 1.
I prefer Parma ham, rather than Serrano, but both work well and the dish will take no more than 15 minutes to put together.
Which British product has joined the ranks of Champagne and Parma Ham by having its name legally protected?
ParMa HaM WraPPed ScalloPS WitH MarSala and Sage - Serve WitH a WHite Burgundy, MeurSault, Saint-roMain or Saint-vran Discover the Origin is a campaign to promote five key European products: Parma Ham, Parmigiano-Reggiano cheese, Burgundy and Douro Valley wines and Port.
My current favourite is soft boiled free range eggs balanced on or served in a toasted bagel with pan fried Parma ham and oven baked tomato.
Fresh figs stuffed with Stilton and a sprinkling of dried chill flakes, wrapped in Parma ham.
This recipe combines the classic Italian flavours of mozzarella, Parma ham, olives and tomato and is enough for an excellent summer lunch or light supper dish for two.
For starters I opted for the parma ham with buffalo mozzarella (pounds 5.75), and was pleasantly surprised at the generous portion of parma ham.
Serves 4 INGREDIENTS Flour to dust 1 x 300g pack pizza base mix 340g fresh tomato sauce ; 250g mozzarella cheese, drained and roughly chopped 8 thin slices of Parma ham, cut into strips ; Salt and black pepper Handful of rocket A little olive oil to drizzle METHOD 1 Preheat the oven to 200C/Gas 6.
This week, Tania Dixon, of Ochil Foods and Ginger Snap Catering, provides a luxurious recipe, Skye Langoustines with pickle apple puree and Parma ham. Serves four.
Ham is cured by smoking or with salt and sold ready to eat after being air-dried (as in Parma ham) or cooked (as in Wiltshire ham).