Dec 12 Jamon Serrano & Apricot Chutney Nut Crunch

Ingredients

• 10 dried apricots
• 2 shallots
• 1 fresh sage leaf
• 1/4 cup (60 mL) currants
• 1/2 cup (125 mL) sherry vinegar
• 1/4 cup (60 mL) brown sugar
• Water, enough to cover
• 1/4 cup (60 mL) dried cranberries
• 2 tbsp (30 mL) toasted sunflower seeds
• 2 tbsp (30 mL) toasted pumpkin seeds
• 2 tbsp (30 mL) toasted pine nuts
• 2 tbsp (30 mL) toasted and chopped pistachios
• 10 Serrano ham slices, cut in half
• Freshly ground pepper

Directions

Finely chop the apricots, shallots and sage. Combine apricot mixture, currants, vinegar, brown sugar in a saucepan set over medium heat-low heat; add enough water to cover all the ingredients. Cook until tender. Add the dried cranberries and cook for a few more minutes until the mixture reaches a chutney consistency. Fold seeds and nuts into the saucepan mixture. Remove from heat and let cool.

To Assemble.
Preheat oven to 400 F (200 C). On one end of each slice of ham, place a small spoonful of chutney crunch. Season with pepper and roll up. Place on a baking sheet and warm in the oven for 1 minute before serving.

Serves 20