Candied Prosciutto

Back again for my weekly “Cooking with Giada” with @GiadasItaly cookbook.  These candied prosciutto strips are quite easy to make.  I used my bacon platter in my microwave to save time and heat of using the oven as we are in the summer months.  It is really easy and the salty crunch can be added to your salads, pasta or a potato.

The history of Prosciutto di Parma dates back to ancient Roman times when Cato the “Censor” first mentioned the extraordinary flavor of the air-cured ham made around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling, leading to a tasty meat with a pleasant flavor.

Prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked and is most popular to enjoy on its own, wrapped around fruit or used on charcuterie boards.


  • Sliced Prosciutto
  • Sugar
  • Cayenne Pepper
  • Allspice
  • Olive oil

20180718_142835.jpgMix 2 tbsp. sugar with cayenne pepper and allspice.  Note:  I did not have allspice so I substituted a mixture of cinnamon, cloves and nutmeg.  The recipe also called for a bit of kosher salt but I found it to be too salty so make sure to experiment to your taste preferences.

Lay the slices (5 or 6) of prosciutto on the bacon microwave cooker.  Brush each slice with extra virgin olive oil and sprinkle with the spice mixture.

20180718_142756.jpg  Microwave for 2 minutes checking as all microwave temps  are different. Cool on a rack and eat as a treat or crumble over salad.  Enjoy!

Love and light,

Jeanine on the Scene

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