Green Almonds Jambon de Bayonne
Jambon de Bayonne is a dry cured ham from the Ardour River basin in southwest France. For centuries, locals have cured a native pig using salt from the Salies de Bearn. Like prosciutto, this ham has a sweet meaty flavor and is served as a first course.
Here I’ve shaved green almonds over thin slices of jambon de Bayonne, a type of French prosciutto. I also enjoy them shaved over greens in a salad.
Ingredients:
8 ounces thinly sliced Jambon de Bayonne ham or prosciutto
6 – 8 fresh green almonds (Stage 1 or 2), chilled, washed
Fresh ground black pepper
Chopped chives
Instructions:
- Arrange the thin slices of Jambon de Bayonne on each of four serving plates. Using a hand-held slicer or sharp knife, cut each green almond into thin slices. Scatter the slices evenly over the ham. Season with fresh ground black pepper and garnish with the chives.
Photo and recipe compliments of Priscilla Martel.
Read more here: https://priscillamartel.com/easy-ways-with-green-almonds/