Iberian Ham with Tomato Relish

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

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.


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