Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Iberian Ham with Tomato Relish
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 14
- Cholesterol
- 26
- Sodium
- 1037
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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.