These mahogany-colored hams are so rich that they are usually served sliced very thin. You can use a country ham for the recipe on this page, but note that it may require soaking and simmering before baking. Follow the directions on the package exactly. This ham, from Parma, Italy, is a dry-cured ham that has been aged for six months in the mountain air. The prolonged curing process dries the meat as it flavors it.
Prosciutto requires no baking.
And while you wouldn't want to use it as a dinner ham, it makes an excellent hors d'oeuvre when sliced paper-thin. Use a sharp knife and work slowly. Then score the fat in a diamond pattern. Using a skewer, punch a hole in the center of each diamond and insert a clove. Also add 1 teaspoon Dijon mustard.