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    Parma Ham with Lemon-Pepper Jelly

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    Parma Ham with Lemon-Pepper Jelly

    Italians often serve Parma ham with melon but this tangy jelly works well too and makes an equally refreshing contrast. This recipe makes more jelly than you’ll need; try it with whipped cream as a pudding.

    • Preparation time: 20 minutes, plus chilling
    • Total time: 20 minutes, plus chilling 20 minutes



    • 3 Gelatine leaves
    • 70ml Lemon juice
    • ¼ tsp Black pepper
    • 30g Caster sugar
    • 12 slices Parma ham
    • 50g Wild rocket
    • 1 tbsp Lemon zest, in fine strips
    • 2 tbsp Extra virgin olive oil
    • 2 tbsp Balsamic vinegar glaze or aged balsamic vinegar


    1. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Meanwhile, heat the lemon juice, 250ml water, the black pepper and sugar, stirring until the sugar has dissolved.
    2. Squeeze out the excess water from the gelatine and whisk it into the hot liquid – off the heat – until melted.
    3. Strain into a shallow, straight-sided container so that the liquid sits about 1cm high, and chill for at least 3 hours, or overnight, until set.
    4. Cut the jelly into strips and chop into small cubes. Arrange the ham and rocket on plates and scatter with most of the jelly and the lemon zest. Grind over some black pepper and drizzle with olive oil and balsamic vinegar.

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    Drinks recommendation

    Add to the fruit combinations here with a subtly peachy fiano from Sicily.


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