On Fri, 22 Nov 2013 23:14:08 -0800, sf > wrote:

>On Fri, 22 Nov 2013 17:35:08 -0700, Pearl Buck
> wrote:
>
>> On 11/22/2013 5:03 PM, sf wrote:
>> > On Fri, 22 Nov 2013 16:25:07 -0700, Pearl Buck
>> > > wrote:
>> >
>> >> Next best and lower fat alternative, wrap with prosciutto and baste with
>> >> olive oil.
>> >
>> > I think that would be a great idea for oven preparation - I doubt it
>> > would need any olive oil although it probably wouldn't hurt either.
>> >
>> Puts a nice crispy crust on the ham.
>
>The only time I've used prosciutto with a lot of heat is on pizza and
>it gets very crispy without being brushed with olive oil. In fact, my
>intuition tells me it would take longer to crisp up if it was lubed
>with oil. I still think it's a good idea and will use it for my fat
>phobic hubby the next time I do something like that.

Cooking prosciutto is a total waste, an expensive waste... prosciutto
imparts no flavor, it's not smoked... the entire value of prosciutto
is its texture. There are many better and less expensive hams for
cooking.