This may be England, but it’s as hot here today as it ever got in a South Jersey summer in the days before air-conditioning. On days when it was too hot to labour in the kitchen, my mother used to make a delicious ham filling for tomatoes, picked from the fields in front of our house in rural Mickleton. I can still hear the whirring of the clunky old fan as she whipped up this simple but special salad that always cooled us down and cheered us up. The combination of sweet, salty ham and a gorgeously ripe summer tomato is hard to beat.
Serve it with some salad and ripe melon – a lovely change from prosciutto and melon – or with peaches, nectarines or apricots. The ham spread is also great as filling for closed sandwiches, and as a shortcut ‘potted ham’ for picnics – pack it into a wide-mouth jar for easy transport and spread on crunchy baguette crisps, which you can make up to three days ahead in the coolest part of the day. [Read More…]