Iberian Ham with Tomato Relish

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Rated 5 stars out of 5
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Total Time:
50 min
Prep
20 min
Cook
30 min
Yield:
4 to 6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 1 reviews

  • on November 02, 2011

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    Fantastic!! I am from Spain and I love Iberian Ham. Here in USA is very dificult to find it but I do it in mariscoiberico.es/iberian-ham directly from Spain, best quality and at the same price that you pay in Spain!! Wonderfull"

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