Prosciutto di Parma-Gourmet Ham

Prosciutto di Parma is the king of Hams.

For centuries, Prosciutto di Parma or Parma Ham—the names are interchangeable—has been prized for its wonderful aroma and amazing flavor. By law this gourmet ham can be made and cured only in the countryside near Parma, Italy.

There are four essential ingredients to the production of Prosciutto di Parma: Italian pigs, salt, air and time. Prosciutto di Parma is an all-natural ham--no additives such as sugar, spices, smoke, water and nitrites are permitted.

Making a Parma Ham is a long and painstaking process. The curing is carefully controlled so that the ham absorbs just enough salt to preserve it. By the time it is finished, a trimmed ham will have lost more than a quarter of its weight through moisture loss, this helps to concentrate the flavor. The meat becomes tender and the distinctive aroma and flavor of Prosciutto di Parma is born.

As far as I am concerned, one of the best uses for quality Prosciutto from Italy is to make a pizza. The smoky Prosciutto flavor serves as a perfect pizza topping. Now that it is easy to acquire Prosciutto di Parma, there is no reason not have it as often as you like.

PROSCIUTTO DI PARMA, ARTICHOKE AND MOZZARELLA PIZZAS
Red Clay Restaurant, Cambridge, MassachusettYield 4 portions

Ingredients

Ingredient Quantity
Fresh baby artichokes or frozen artichoke hearts
Lemon
Pizza dough
Olive oil
Onion
Chopped garlic
Ricotta cheese
Lemon juice
Finely chopped thyme leaves
Finely chopped parsley
Thinly sliced Prosciutto di Parma
Mozzarella
Grated Parmigiano-Reggiano cheese 9 ounces (thawed and halved)
1
1 pound
As needed
sliced 1 large
1 teaspoon
8 ounces
1 tablespoon
2 tablespoons
3 tablespoons
6 ounces cut in strips
cut in 1/4-inch slices 8 ounces
3/4 cup

Preparation

1. Preheat oven to 500°F. Trim fresh baby artichokes; cut in halves; rub cut surfaces with lemon.

2. Cut pizza dough in 4 equal pieces; roll into balls; cover with plastic wrap and let rest for 20 minutes.

3. In a skillet, over medium heat, heat oil. Add onion; sauté until golden brown, about 5 minutes. Add fresh artichokes, garlic, salt and pepper to taste, and 3/4 cup water; simmer, covered, until artichokes are tender and liquid has evaporated, about 15 minutes. (If using frozen artichokes, add after 10 minutes of cooking; drain).

4. In a bowl, combine ricotta, lemon juice, thyme, parsley, and salt and pepper to taste.

5. Roll each piece of dough into 9-inch circles; transfer to four oiled 10-inch pans. Spread herbed ricotta over pizza dough, dividing evenly, leaving a 1/2-inch border. Scatter Prosciutto di Parma, mozzarella and Parmigiano-Reggiano on top.

6. Bake pizzas until crusts are crisp and brown, about 10 minutes.

For more info on Prosciutto di Parma request a free leaflets.