Ultimate charcuterie board with five kinds of ham
This charcuterie board layers five kinds of ham with three cheeses, fresh fruit and toasted baguette for an easy spread that feeds a crowd.
A good charcuterie board doesn’t need to be complicated. In fact, the best ones are usually a mix of things you already know people will enjoy. You want salty meat alongside something sweet, soft cheese next to something with a bit of bite, and plenty of colour so the board looks inviting before anyone has taken the first slice. Using five different kinds of ham, gypsy ham, gammon, pastrami, cooked ham and sandwich ham, gives you plenty of variety without having to hunt down fancy ingredients. They’re all easy to find and each one brings something different to the board.
The fun part is putting it all together. Instead of simply laying the ham flat, fold or roll the slices to give the board some height. You can even turn a few slices into little ham roses. Roll a slice loosely from one end, then stand it upright and gently open out the edges.
Once the meat is in place, start filling the gaps. Grapes and dried apricots bring a little sweetness, while olives, nuts and crackers add some crunch. Three different cheeses are plenty for a generous board, and you can mix textures rather than choosing three that are all similar. There’s no need to make everything perfectly symmetrical either. A little bit of mess makes the board look abundant, which is exactly what you want when everyone starts digging in. Recipe compliments of Eskort.
Prep time: 15 minutes | Cooking time: 0 minutes | Servings: 6 to 8
Ingredients
- 125 g gypsy ham
- 125 g sliced gammon
- 125 g pork pastrami
- 125 g cooked ham
- 125 g sandwich ham
- 1 wedge mature cheddar cheese
- 1 wedge Brie cheese
- 1 Camembert cheese
- Toasted baguette slices
- Olives
- Dip of choice (we used store-bought feta and herb dip)
- 1 handful dried apricots
- 1 handful cherries
- 1 handful grapes
- 1 handful raspberries
Method
- Select a large wooden board or platter as your base.
- Arrange all the Eskort cold meats in neat folded or rolled sections across the board. Try rolling a few slices into rose shapes for variety.
- Place the cheeses in different areas of the board.
- Add toasted baguette slices in stacks or fan them out around the edges.
- Fill small bowls or ramekins with olives and your chosen dip, and position them evenly on the board.
- Scatter the dried apricots, cherries, grapes, and raspberries in the spaces between the meats and cheeses to add freshness, colour, and balance.
- Serve immediately and enjoy with a crowd.
