Joselito ham with spicy plums and avocado

Joachim Wissler

Joselito ham with spicy plums and avocado

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120 gm Joselito ham aged 24 months


6 pickled spicy plums


1 Hass avocado


70 ml lemon juice


80 ml top-quality olive oil


20 gr sugar


1 finger lime


10 basil leaves


1 pod red mountain clover


Salt, cayenne pepper


Melt the sugar in a pot and caramelize until golden yellow. Dissolve with lemon juice and simmer until the sugar is perfectly dissolved and has a syrupy consistency. Cool the syrup a little and add the olive oil little by little. Add the finely chopped basil leaves and wait 5 minutes. Season the syrup with salt and pepper.


Cut the finger limes lengthwise and scrape out the fine capillaries on the inside with a small spoon. 


Cut the avocado in half, remove the core and scrape out the pulp with a spoon. Press the pulp through a sieve, and place in small, tablespoon-sized portions on a longish plate. 


Place the finger lime capillaries on top, and place each halved, pitted plum on the avocado.  Arrange the ham loosely and delicately on top. Dribble thin, honey-like threads of the lemon-olive oil emulsion over the ham.


Sprinkle the red mountain clover on top.