Persimmons Wrapped in Smoked Ham

Cook, Fall, In Season, Recipes, Starters

Prosciutto-wrapped melon and figs make a beautiful hors d’oeuvre during the summer, but this recipe takes the same idea into cool-weather months. Crisp, sweet persimmons contrast with smoky ham and a drizzle of rich balsamic syrup for a simple but impressive appetizer.


Persimmons Wrapped in Smoked Ham


3/4 cup (6 fl. oz./180 ml.) balsamic vinegar

1/2 sprig rosemary

12 thin slices smoked ham

2 Fuyu persimmons, each cut into 12 wedges

Salt and freshly ground pepper


In a small nonreactive saucepan over medium heat, cook the balsamic vinegar and rosemary until the vinegar has reduced to 1/4 cup (2 fl. oz./60 ml.), 15-20 minutes. Remove from the heat, discard the rosemary sprig, and let cool.


Cut each slice of ham in half. Wrap a piece around each persimmon wedge (use a toothpick to secure each ham slice, if desired). Arrange the wrapped persimmons on a serving plate, drizzle with the reduced balsamic vinegar, and season with salt and pepper. Serve right away. Serves 6.

Tools You Might Need

One comment about “Persimmons Wrapped in Smoked Ham

Leave a Reply

Your email address will not be published. Required fields are marked *