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Ibérico ham with peppers, hazelnuts and parsley
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Catherine Gratwicke
Ibérico ham with peppers, hazelnuts and parsley
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
427Kcal
Fat
22gr
Saturates
4gr
Carbs
42gr
Sugars
11gr
Fibre
6gr
Protein
17gr
Salt
2.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 red peppers
- 4 tbsp extra-virgin olive oil
- 2 tbsp blanched hazelnuts
- 1 small garlic clove, crushed
- ½ tsp smoked paprika
- 2 tbsp chopped parsley
- sea salt
- 120g Jamón Ibérico Bellota
- 8 slices toasted bread
Step by step
Get ahead
Prepare up to the end of step 2 several hours ahead.
-
Preheat the oven to 200°C, fan 180°C, gas 6. Put the peppers on a baking tray and rub with a tablespoon of the oil. Roast for 35-40 minutes or until blackened; leave to cool in a bowl, covered with clingfilm. Scatter the hazelnuts on a baking tray and roast for 10 minutes until golden.
-
Peel, deseed and slice the peppers. Mix the slices and any juices in a bowl with the garlic, smoked paprika, parsley, 2 tablespoons of oil and a generous pinch of crushed sea salt.
-
Arrange the ham on plates. Chop the hazelnuts and stir into the peppers; add some to each plate with a drizzle of oil. Serve with toasted bread.
Chef quote
Ibérico is the king of hams – its unique sweet flavour comes from the pigs’ acorn-rich diet