Do you need to cook prosciutto?
No. Prosciutto is a dry-cured ham that is typically sold ready to eat, thinly sliced, and is traditionally served as is. Cooking it is a matter of texture and taste. Heat renders some fat and turns thin slices crisp and brittle, which adds crunch to pasta, salads, eggs, and sandwiches. Check the package if you are unsure, but prosciutto sold as such is normally intended to be eaten without cooking. Some people, such as pregnant women, are advised by health authorities to avoid uncooked cured meats; follow your own doctor’s guidance, and note that thoroughly heating the meat is one way some people choose to handle that.
How prosciutto is made
Prosciutto is made from a raw pork leg that is salted and left to cure, then air-dried and aged for months, sometimes a year or more, depending on the style. Italian prosciutto di Parma and prosciutto di San Daniele are well-known protected examples. The result is a delicate, salty ham that is sliced very thin. Because it is already salty, you rarely need to add salt when cooking it.
What you need
- Thin prosciutto slices
- A nonstick or well-seasoned skillet
- A fork or tongs
- Paper towels
You usually do not need oil, since the fat in the slices renders as they heat.
Step-by-step skillet method
- Bring the slices to cool room temperature if they are cold and stuck together, and separate them gently.
- Heat the skillet over medium heat for about a minute.
- Lay the slices in a single layer, without overlapping.
- Cook for about 1 to 3 minutes until the edges curl and the slices look golden and slightly firm. Flip once with tongs if needed.
- Move to paper towels. They will keep crisping as they cool for a minute.
Timing varies with the thickness of the slices and the heat, so watch closely. Prosciutto can go from crisp to burnt in seconds.
Tips for crispness
- Use medium heat, not high. Too hot, and it scorches before the fat renders.
- Don’t crowd the pan, or the slices steam instead of crisping.
- Thicker slices, often available from a deli counter, hold up better for pasta and for crumbling.
- Crisp texture develops fully once the slices cool.
Wrapping and searing around other foods
Prosciutto is also wrapped around asparagus, melon, scallops, chicken, or dates and seared seam-side down in a hot pan so it holds together. Cook the wrapped item until the prosciutto browns and the filling is cooked through. Chicken and seafood need to reach their own safe temperatures, which take longer than crisping prosciutto alone.
Oven alternative
If you are making a batch, the oven is hands-off. Lay slices on a parchment-lined baking sheet and bake at about 375°F (190°C) for roughly 8 to 12 minutes, watching closely, until crisp. Ovens vary, so adjust to your own. The stovetop is quicker for a few slices. If you are cooking with other cured pork, see our guide to cooking a ham in the oven.
Ways to use crispy prosciutto
- Crumbled over creamy pasta or risotto, including risotto-style rice grits
- On salads, with fruit and cheese
- On top of soup, or eggs and toast
- In sandwiches in place of bacon
Storage
Unopened vacuum-packed prosciutto keeps according to the date on the package. Once opened, wrap it tightly and refrigerate, and plan to use sliced prosciutto within a few days; the package may give more specific guidance. Crisped prosciutto is best eaten the same day, or stored in an airtight container for a short time.
FAQ
Are you supposed to heat up prosciutto? It is not required; it is usually eaten uncooked. Heating is optional for texture.
How long will sliced prosciutto last in the refrigerator? Typically only a few days once opened, but check the package.
How do you get prosciutto crispy in the oven? Bake in a single layer on a lined tray at around 375°F for several minutes until crisp.
Do I need oil? Usually not.