Fresh Green Almonds with Ham

Preparation info

  • Difficulty


Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About


I am assuming that you will accept my theory that a ham in the refrigerator makes for perfect snacking—for breakfast, sandwiches, flat omelets at lunch, on little toasts with cheese melted in the oven, for an evening salad, or a late-night snack between English muffins with mango chutney, and so on.

But I don’t expect you to have green almonds (see Resources). If you are anywhere around the Mediterranean in the early summer, however, you can grab a handful from any street stall, nip into any food store for the ham, and have an instant picnic or a snack with drinks.

You can break open the green almonds and get the kernels out very easily, since the almonds are soft. Then dip the kernels in olive oil and salt, or in chili pepper, or just eat them wrapped up in thin slices of ham.

The point of mentioning these almonds, really, is to illustrate an alternative to melon with ham, which I really don’t like because of the wetness. Do try figs, fresh or dried. Try those huge and wonderful sugar-cured Australian apricots, as well as Tunisian quince pastes and all the other fruit “leathers.”