Spanish Ham with Olives and Oranges
Serrano is a Spanish dry-cured ham; prosciutto can be substituted.
Martha Stewart Living, July/August 1995
- 2 oranges
- 1/4 cup imported green olives, such as Provencal, pitted
- 1/2 small shallot, sliced into very thin rounds
- 1 tablespoon olive oil
- 2 tablespoons fresh orange juice
- 1 teaspoon sherry vinegar
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- 1 round loaf of country bread (about 1 pound and 10 inches in diameter)
- 8 very thin slices serrano ham (about 2 ounces)
- Remove zest from a quarter of 1 orange, cut zest into very thin strips, and set aside.
- Cut away peel and pith of oranges and separate segments, removing white membranes. Cut segments into 1/2-inch pieces, and place in a small bowl. Coarsely chop olives, and add to oranges. Add shallot, olive oil, orange juice, vinegar, salt, and pepper; toss to combine.
- Cut bread into four wedges. Split one wedge crosswise with your hands (set remaining bread aside for another use), separating the top and bottom crusts. Tear each half into four chunks, and arrange on a serving plate. Place a slice of ham, folding or rolling it if necessary, on each piece of bread, and spoon about 1 tablespoon of the orange mixture on top. Sprinkle with zest, and serve.
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