Prosciutto Ham

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I bought some of this yesterday and decided to have a bit today for lunch when I opend the packet it really smelled quite strong, tried a bit and it was strange tasting. Is it meant to smell strongly? and is the taste anymore enjoyable when cooked.
 
You serious?

Edit. Sorry. Yes, it is supposed to be very thin, very strong tasting and very salty. I have never cooked it before as it is already cured... Best eaten with crusty ciabatta and olives.
 
im intending to cook it on chicken well cover the chicken with it as ive heard it can be used for this .. just wondering if the strong smell is normal as its not meant to go off till the 14th so if its off already id be liable to take it back.
 
Seriously, it will be fine. Dry cured meats are traditionally just hung over a fireplace or something and have chunks chopped off of them when required.

Saying "it won't go off" is a bit strong, but it's not far off.
 
No it won't be off the meat its self is strong smelling with quite a sweet taste, it should be chewy (you can eat it raw)

What you have described is fine, its normally best to marrinade the chicken so it doesnt dry out :)

KaHn
 
It is supposed to smell strong, like blue cheese, make it all the yummier.

And wrapping chicken breasts in it is win!
 
If you don't like it you can stick in the post and send it to me. It will smell and taste even better and I'll have it for lunch.
 
Best way to eat it is to wrap it around Philadelphia stuffed chicken breast and cook it in the oven for x* mins!

YUM!

*Can't remember how long!
 
Just a note if you're planning to do this: Make sure you don't contaminate any unused ham with your hands if they've been touching the raw chicken - I've found it's very easy to wrap one chicken breast then go back into the pack of ham with contaminated fingers.
 
Rotty said:
I assume you are cooking it in water while wrapped in cling film ?
Click to expand...

Great way to cook it.

Ballantine the chicken breast with some Saint Agur or a garlic and herb stuffing.
Season chicken.
Wrap in prosciutto.
Cling film and tie ends.
Poach for 15 minutes over a medium heat.
Heat a pan with some butter until the butter goes brown.
Pan fry the outside of the ballantine until the ham goes slightly brown.

Yummy.
 
Robbie G said:
Yeah and also try not to stick your hands in boiling water :p.
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Lol, I had only mentioned that only due to the fact the OP didn't know anything about prosciutto, so therefore his cooking skills may be on the more 'basic' end.
I'll have to try your recipe, but it does look slightly harder than just bunging it in the oven - again, for a beginner that may be too advanced (and besides it works perfectly in the Oven - the fat in the ham keeps the breast really moist as long as you don't overcook it).
 
robbiemc said:
Lol, I had only mentioned that only due to the fact the OP didn't know anything about prosciutto, so therefore his cooking skills may be on the more 'basic' end.
I'll have to try your recipe, but it does look slightly harder than just bunging it in the oven - again, for a beginner that may be too advanced (and besides it works perfectly in the Oven - the fat in the ham keeps the breast really moist as long as you don't overcook it).
Click to expand...

Im actually a she and I do know how to cook, what I really wanted to know is if the bad smell meant it could be off some how but im sure its fine. Ive had it before on pizza and its always been fine, I suppose its a bit silly of me really as if ham is starting to go not only does it stink but it also gets a glistend tint.
 
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