Tired of charcuterie yet? Here's a way to enjoy a new twist on the cured-meat craze that continues to permeate every funky eatery, boîte and resto-lounge in Canada: Carve your own prosciutto at home from an impressive full-size slab of the salty dry-cured ham. Sure, a full ham will set you back a few bucks at the local gourmet butcher shop (about $150 for an eight-pound Canadian slab or more than twice that much if it's imported from Italy) and you'll need a special ham-slicing stand (our adjustable clamp model costs $250 at Toronto's Nella Cucina) that will hold it steady while you slice those paper-thin strips off. But the meat eaters at your next drinks or dinner party are certain to go hog wild over the spectacle. And you'll have leftovers for weeks.
Chef Michael Tong is the owner of Sublime Catering in Toronto.Report Typo/Error
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