Proscuitto means 'ham' in Italian; the word is derived from the Italian 'to dry out'. The term proscuitto crudo is applied a dry-cured ham, seasoned, cured and air-dried,
… which needs no cooking. Proscuitto cotto is cooked ham. Either type of proscuitto may be used in hot dishes, but heating it is only incidental to the preparation of the dish. Proscuitto is usually served thinly sliced and cold, with fruit or antipasto. It is also used in any way you'd normally use ham, and is delicious with pasta, either as part of a hot sauce, with or without cream, or simply shredded and tossed through hot pasta with a little butter or olive oil and shaved or grated Parmesan, and a little ground black pepper, not too coarse. The flavour is strong, so not much proscuitto is needed served in this way, which makes a very fast and economical dish, and looks impressive topped with a little chopped parsley. The only work you've done is cook the pasta and shred the ham: perfection in seconds. You can also serve proscuitto similarly with pasta, tossing with crushed garlic and good olive oil, with a pinch of chilli flakes. Again, top with parsley, but not with cheese. (MORE)