Serrano Ham and Membrillo Crostini

Sweet-salty bites topped with Manchego cheese. (By Dana Williams and Daniel Flores, Bread & Wine, Los Angeles)

Fig Mustard

This refined spread’s sweet-pungent mix elevates your sandwich from everyday to elegant. (By Regan Burns)

Pipérade

Meltingly tender peppers with ham and spice. (By Aida Mollenkamp)

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce. (By Adapted from Hugo Matheson)

Mozzarella, Prosciutto, and Fig Jam Panino

A sophisticated sandwich. (By Marlena Spieler)

Shrimp and Okra Gumbo with Tasso

A seafood and ham gumbo that’s thickened with okra. (By Mary Landry)

Cream Cheese and Chive Scramble with Prosciutto

Creamy eggs tucked into a prosciutto package. (By Amy Wisniewski)

Cured Ham with Vinegar and Caramelized Shallots (By Paula Wolfert)

Home-Cured Duck Ham (By Paula Wolfert)

Pan-Fried Trout with Mountain-Cured Ham and Bacon (By Paula Wolfert)

Home-Cured Duck Ham with Mixed Melon Salad (By Paula Wolfert)

Salad of Home-Cured Duck Ham with Chestnuts and Walnuts (By Paula Wolfert)

Corn Cakes with Smithfield Ham (By Arthur L. Meyer)

Cèpe and Walnut Cream Tarts (By Paula Wolfert)

Demi-Glace (By Paula Wolfert)