A fancy coleslaw, wrapped in ham. What’s not to like!?
I used two pieces of ham, but if I did it again I would use one – to make it lighter. Equally, I used a glass – which is why I used two – but I would use an egg ring, or cookie cutter, and leave the salad ‘open’, the jamon (similar to parma ham, but from Spain) just wrapped around the sides.
I guess you could use pretty much anything you want as the filling – but I wanted a balance of sweet, savoury, peppery, and tarte – so for mine roasted red peppers, carrots, cabbage, onions, mild chillies and olives. The recipe will make a fair amount of salad – which can be chilled and dollop of which makes a pretty epic side dish in its own right.
- 90 g of carrots (about 1 medium carrot)
- 75 g of cabbage
- 50 g of onion (about half a medium onion)
- 40 g roasted sweet pepper (bell pepper)
- ~1 mild chilli (optional)
- 40 g of olives
- 2 tbsp of mayonnaise
- 2 tbsp or cream cheese
- 1 tsp of paprika
- salt and pepper
- 2 slices of jamon, parma ham or similar cured ham
- Finely grate or shred the veggies, then mix them with the mayo, cream cheese, and flavourings – season to taste.
- Line a glass with clingfilm (plastic wrap), this will make it easier to remove them later, then lightly grease the inside.
- Drape one sheet of ham in the cup, then place the 2nd at 90 degrees – so the glass is covered by the ham. There should now be 4 bits of ham hanging over the edges of the glasses.
- Stuff the ham with the vegetables, then fold the extended slices of the ham over the top. You can then flip the glasses up over a plate, and pull away the glass. Gently peel of the clingfilm.
- It’s ready to serve – I served them with a small ball of lambs lettuce and a drizzle of olive oil and balsamic vinegar.
(Next time, I will lightly oil a ring then line it with 1 piece of ham inside – maybe even tearing it in half to make sure it goes all the way around – then place that on a plate, stuff it and remove the ring, leaving a circle of the chopped salad .)