Recipe courtesy of Mary Sue Milliken and Susan Feniger

Iberian Ham with Tomato Relish

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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)


  1. 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.