Calvados prune and bayonne ham skewers
- December 2014
- Makes 30
- Hands-on time 10 min, plus soaking
After soaking the prunes, it takes just 10 minutes to make these easy canapés with bayonne ham.
- 0.7g (0.2g saturated)
- 1.6g (1.6g sugars)
- 6 tbsp calvados
- 30 pitted prunes
- 15 bayonne ham slices
- Put the calvados in a shallow bowl and add the prunes. Cover and soak for 4-5 hours, turning every so often, then remove and pat dry with kitchen paper.
- Cut the ham slices in half lengthways, then fold up and skewer onto cocktail sticks. Skewer a prune on each stick, then arrange on a platter. Dip into the baked cheese or pistou.
Bayonne ham is an air-dried cured ham from South West France. Find it at good delis or at natoora.co.uk, or use serrano or parma ham instead.
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