Parma Ham Bonfire Jackets



Set your firework night off with a 'bang!' with these flavoursome Parma Ham jacket potatoes.

Rinse and prick four potatoes, pat dry and rub in olive oil, salt, pepper and smoked paprika. Roast in the oven until cooked.

Meanwhile, toss vegetables in olive oil and season well. Cook for the remaining minutes alongside the potatoes.

Mix sour cream and smoked paprika, and place in split potatoes along with root vegetables, Lancashire cheese, spring onions, coriander and finish with slices of Parma Ham.

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham's skin.  The Ducal Crown is now a certification trademark.

If you would like to receive more Prosciutto di Parma information or recipes, please visit www.prosciuttodiparma.com or email parma@dialogueagency.com

Parma Ham Bonfire Jackets


Serves 4

4 large baking potatoes

1 of each, cubed: carrot, yellow pepper, courgette

Red onion, sliced

Olive oil

150ml soured cream

½ tsp smoked paprika, plus extra to dust over potatoes

Handful coriander, torn

1 spring onion, sliced

100g Beacon Fell Traditional Lancashire Cheese

4 slices Parma Ham

Salt and cracked black pepper
  
Preheat the oven to 200oC
Rinse and prick potatoes, pat dry and rub in olive oil, salt, pepper and a little smoked paprika. Place a baking tray and roast for around one hour, until cooked
Meanwhile, toss the vegetables in a little olive oil and season well. Cook for the remaining 25 minutes of the potato cooking time
Mix together the soured cream and ½ tsp smoked paprika
Split the potatoes open, top with plenty of root vegetables, soured cream, Lancashire cheese, spring onions, coriander and finish with Parma Ham

Photography: Steve Lee

Recipe and Food Styling: Dialogue Agency


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