Food Network: Iberian Ham with Tomato Relish

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Iberian Ham with Tomato Relish
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
3/4 cup Jerez vinegar
1 cup Pedro Jimenez sherry
2 pounds tomatoes, peeled and seeded, finely diced
1 green bell pepper, seeds removed, finely diced
1 red bell pepper, seeds removed, finely diced
6 shallots, finely diced
Salt and freshly ground black pepper
1/2 pound Iberian ham, very thinly sliced (or another cured ham, such as
proscuitto)

Directions

Combine the vinegar and sherry in a saucepan and bring
to a boil. Add the diced vegetables and salt and pepper, bring back to a boil, and
reduce to a simmer. Cook, uncovered, until thick, about 20 minutes. Adjust
seasonings and let relish cool. To serve, coat a large platter or individual
plates with relish. Top with the Iberian ham slices. Leftover relish will keep in
the refrigerator for a few weeks.