A quick and easy meal starter we enjoy when in France is a Bayonne ham plate (assiette de jambon de Bayonne) with a slice of fresh baguette. Bayonne ham is a specialty from the South West part of France. It is a dried ham salted with the Adour basin salt marshes (sel naturel des Pays de l’Adour). A “Bayonne” seal guarantees the authenticity of the salt used as well as the strict traditional methods used during the curing process. But whether you are serving Bayonne ham, prosciutto, or other cold cuts, check below for Art of the Home decorating tips to pretty up your plate or appetizer serving platter. Enjoy and bon appétit!
Art of the Home Plate Decorating Tips to Serve Bayonne Ham
- First make a bed of lettuce. Wash a few lettuce leaves and dry them thoroughly. Lay lettuce leaves on individual plates or an appetizer serving platter. If you don’t have enough leaves to cover the entire platter, just cover the edges of the platter.
- Roll up your Bayonne ham or other cold cuts.
- Insert toothpick in the middle of the rolled up Bayonne ham and slide an olive on the toothpick from the top until it reaches the Bayonne ham. Instead of an olive you can use a “cornichon” (Maille cornichons are a favorite) which pairs very well with Bayonne ham, pâtés or cold cuts in general.
- Serve with fresh baguette — and voilà!