This is a modern version of a traditional dish that slow cooks jamón and fresh broad beans, with the outer skin of the beans left on. I’ve lightened the dish a little for the modern palate by skinning the broad beans first. A friend of mine who grows his own broad beans picks them very early and uses the sweet beans whole. Buy jamón with a good layer of fat, as this renders down to make a rich dressing. You can omit it for health reasons but you will sacrifice the flavour.