Country Ham, Fresh Peaches & Lemony Ricotta Salad

This a gorgeous, delicious way to use paper-thin slices of air-cured country ham, the type that resembles prosciutto or serrano. 

I created a more elaborate version of this recipe for a food magazine a few years ago, and it made the cover. I’ve streamlined it over the years, getting down to the essence, which is the glorious combination of meaty ham and sweet fresh peaches. This composed salad still looks impressive, but it’s easy. With only a few steps and a few minutes, you’ll be ready to whisk this showstopper salad to the table. 

Makes 4 servings

Ingredients

For the ricotta:

• 1 1/2 cup fresh whole milk ricotta
• 2 tablespoons cream
• Finely grated zest of 1 lemon (use the juice in the salad)

For the salad:

• 5 ounces baby arugula
• 1/2 cup lightly packed mint leaves
• 2 tablespoons olive oil
• Juice of 1 lemon (about 1/4 cup)
• Kosher salt and freshly ground black pepper, to taste

For the peaches & country ham:

• 2 small, ripe, fragrant peaches
• 4 paper-thin slices of air-cured country ham
• 1 tablespoon olive oil
• 2 to 3 tablespoons honey (either regular or hot)
• Freshly ground black pepper, to taste
• 1/2 cup candied pecans

Directions

For the ricotta:

Stir together all of the ingredients in a small bowl. The mixture should be thick and creamy, similar to Greek-style yogurt; add a splash more cream if needed.

For the salad:

Place the arugula and mint in a large bowl. Drizzle with the oil and lemon juice, and toss to coat. Season with salt and pepper.

For the peaches & country ham:

Quarter and pit the peaches. If the skin slips off the peaches easily, remove it; otherwise, you don’t have to peel the peaches. 

Cut each slice of ham in half lengthwise and then wrap a piece around the center of each peach wedge, like a belt. 

Heat the oil in a large skillet over medium-high heat. Add the wrapped peaches and cook until the ham is browned and a little crisp on all sides, turning with tongs, 1 to 2 minutes per side. Remove the pan from the heat. Drizzle with honey and sprinkle with pepper.

To assemble:

Spread a pool of the ricotta mixture onto a serving platter or divide among serving plates. Top with the arugula mixture. Arrange the peaches over the top and drizzle with the pan juices. Sprinkle the candied pecans over the top and serve at once.

Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.

Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.

When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.