113-artwork
113-artwork

Edward’s 14mo Aged ‘Surryano’ Ham & Sky Farm Baby Arugula ‘Rolls’

    

November 3, 2015

Edward’s in Surry, VA makes some seriously good aged ham – so good they dubbed it ‘Surryano’, a play on Spain’s famous Serrano ham.

Ingredients

4 Servings

8 slices Edward’s Ham (paper thin)

½ lb. Sky Farm baby arugula

FOR THE OLIVES:

12 whole – pit in kalamatas olives

AP flour – as needed - seasoned with kosher salt & fresh cracked black pepper

2 whole eggs beaten

2 Cups Panko bread crumbs – seasoned with kosher salt, cracked black pepper,

lemon zest & chopped parsley

FOR THE DEHYDRATED TOMATOES:

2 plum tomatoes

1 sprig thyme

Olive oil – as needed

Salt & cracked pepper

FOR THE LEMON – WHITE BALSAMIC EMULSION (MAKES MORE THAN NEEDED)

(Fancy for salad dressing!)

1 whole shallot – minced

¼ Cup honey

¼ Cup Dijon mustard

½ Cup white balsamic vinegar (any good quality vinegar will do)

1 Cup extra virgin olive oil

Juice & zest of 2 lemons

Salt & pepper, as needed

FOR THE CROUTONS:

1 loaf French baguette – cut in 1 inch large cubes

Olive oil – as needed

Salt & pepper – to taste

4 sprigs ea. chopped fresh thyme & rosemary

* breaded olives – dehydrated tomatoes – lemon emulsion can all be made in advance for easy plating & entertaining

** ham substitute – true Serrano or Prosciutto (or omitted for vegetarian option)

Directions

1To make the Bread olives 1st in seasoned flour – then 2nd in egg mix and finally 3rd in panko breading.

2Reserve them in refrigerator and deep fry @ 350 F at time of plating.

3To make the dehydrated tomatoes slice the tomatoes and season with all above ingredients.

4Place in a dehydrator over night or on a wire roasting rack at 250F for 2 hours +

5To prepare the Lemon – White Balsamic Emulsion, puree all ingredients in high speed blender, store up to 2 weeks in fridge. Use to dress arugula for plating.

6Toast bread cubes in olive oil, season with salt, pepper & herbs.

7Place croutons on baking sheet & top with a thick slice of Old Chatham camembert cheese Melt at 350 F – just barely until cheese softens.

8Meanwhile in a bowl lightly toss Sky Farm baby arugula with lemon balsamic dressing & place on individual ham slices.

9Roll ham around arugula into loose ‘bundles’ and plate, garnish with cheesy croutons, fried olives & dehydrated tomatoes use additional dressing for plate decoration.

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