Sam Marsden finds some delicious things that can be done with a slice of ham and the humble cabbage.
In the supermarket chiller cabinet, adjacent to the sliced boiled ham, roast beef, etc, you will these days also find packs of Parma ham from Italy and Serrano ham from Spain – both so thinly sliced that they are almost transparent. Fine for a sandwich, perhaps, bulked out with some cheese and maybe a tomato, but absolutely no use for what follows, so… First, you will need a proper delicatessen, with an electric meat slicer, where you can buy all sorts of cold meats, cut to order. This month, you will need one slice of cured ham cut on number 3 or 4. I prefer Serrano ham, as a typical slice will be about six inches long by some four inches wide – just sufficient for a fun, autumnal cabbage dish.
