I love marinated salmon, so I tried to make it with cured ham.Don't use too much salt in the marinade because the cured ham is already salty.You can also use thinly sliced roast ham instead because it won't be salty like the cured ham. Make sure to use lots of salt. For 4 servings. Recipe by 1630412

You often see salad-like dishes with cured ham and figs paired with mozzarella. I wanted to make a similar appetizer but something simpler, easier, and a little bit creamier to enjoy with wine.It's also delicious with honey instead of oil, salt and black pepper. Recipe by Baryamau

I had this dish somewhere before and wanted to recreate the dish in my own way.At Stage 5, by reducing the sauce, you can concentrate the flavors and mellow out the acidity of the Balsamic vinegar. Recipe by Maronkafe

I was eating watermelon as I was wondering about what to do with the cured ham for dinner. That's when I came up with this recipe.If the cured ham isn't salty enough, sprinkle some salt at Step 3. Recipe by Setsubunhijiki

"Marinated Mushrooms"by Hokuto Kinoko to make a recipe for a savory pound cake (I reduced oil to the minimum, added more flavors, etc.) and this is the modified recipe.1) Don't wash the mushrooms before use (they will lose their flavor). 2) Don't soak the mushrooms in water after blanching (they become watery and don't blend well with oil). 3) Cool slowly so that their flavor seeps into the oil. This dish is more delicious if you leave them at room temperature and cool naturally. Recipe by tearstar

I got some requests for easier ways to make big batches of cooked vegetables to use in other dishes, so I came up with this. It's really convenient to buy lots of mushrooms and marinate them since you'll have them on hand.Of course, these are good in pasta or salads. They're really good for kenchin soups or simmered dishes too!Remove the stems from the mushrooms, and pull them apart without washing them. If you wash them, they'll get soggy. If they're dirty, you can lightly wipe them off with a paper towel. Feel free to use olive oil instead of vegetable oil, if that's what you'd prefer. The dish will turn out delicious either way. Please adjust the amount of pepper to taste. Recipe by Hokutokinoko

I think a lot of people place the cured ham on top after the pizza has baked, but I can't be bothered with that, so I bake it with the ham already on. It's strange but the taste of the cured ham remains, without it burning.Baking your pizza in one go at 300℃ oven is the objective here. If your oven can't go up to 300℃, then you can bake the pizza pie base for 3-4 minutes without letting it burn. Once cooled, add on the ingredients and bake again and it should still crisp up beautifully. Recipe by Koba

The idea for this recipe came from a smoked salmon marinade recipe. Since this ham is also smoked, I thought that you could probably eat it in the same way.You can use other vegetables instead of asparagus. Recipe by Raby

I composed this recipe as finger food for dinner parties. Pairing wine with cheese in this easy to eat flavorful appetizer.Prep ahead of time. Do step 2 and keep in a tupperware container. Keep olive oil seasoned with herbs, spices, or salt and pepper; it'll hold for a while. This goes great with a chilled dry white, medium body red, champagne, or aperitif. Recipe by HaradaKiTN

This is a dry cured ham from fresh pork shoulderham with the shoulder blade removed, airdried after curing in Himalayan coarse seasalt and prague #1 salt and washed with white vinegar. Removing the bone allows you to tie the ham tight and slice the dried ham thin across the grain by hand or on a slicer.I use cheesecloth to airdry the ham bug- free. It takes a year or more of drying to get the color and the flavor. Our climate here is desert hot with very low humidity. I home butcher in winter. A whole Parma ham now costs $300, $30 a pound. Home made, $3 a pound.

I love marscapone cheese, so I tried matching it with cured ham.It goes great with wine.The key is to fully flavor the vegetables with Krazy salt! If you don't, they won't taste right. By separating the vegetables and cured ham when rolling, the cured ham will look great. Recipe by YUYUcafe

From a recipe in the Mushroom Cookbook edited by Nicola Hill (Mitchell Beazley:1994) I used a pint jar for this, and halved the amount of mushrooms to serve two, for a light lunch, mezze or side salad.