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Opa’s Smoked Meats • Small Batch. Craft Made. German Tradition Since 1947
Peppered Ham & Arugula Flatbread with Opa's Boneless Peppered Ham
Peppered Ham & Arugula Flatbread with Opa's Boneless Peppered Ham
Opa's Smoked Meats
4
10 minutes
10 minutes
American
Appetizer
This flatbread is built on one idea: let the pepper crust on the ham do the work. Opa's Boneless Peppered Ham, sliced thin, layered over a crispy flatbread with fig preserves, peppery arugula, and shaved Parmesan. The fig preserves bring a sweetness that pulls the pepper forward. The arugula doubles down on the peppery character and adds a fresh bite. The Parmesan brings salt and nuttiness. Twenty minutes, zero cooking beyond crisping the bread, and the kind of result that makes people think you trained somewhere.
Ingredients
- 6-8 oz Opa's Boneless Peppered Ham, thinly sliced
- 2 naan breads or flatbreads
- 3 tbsp Opa's Fig Preserves (or fig jam)
- 2 cups baby arugula
- Shaved Parmesan cheese (use a vegetable peeler for thin shavings)
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- Flaky sea salt
- Freshly cracked black pepper
- Optional: a drizzle of honey for extra sweetness
Directions
- Crisp the flatbread. Heat the oven to 400°F. Place the naan or flatbreads directly on the oven rack and bake 4-5 minutes until lightly crisp and golden at the edges. You want structure, not cracker — the bread needs to hold toppings without flopping but shouldn't shatter when you cut it.
- Spread the fig preserves. Remove the flatbreads from the oven and immediately spread a thin layer of Opa's Fig Preserves across the surface of each. The residual warmth softens the preserves and helps them cling rather than pooling.
- Layer the ham. Arrange thin slices of Opa's Boneless Peppered Ham over the fig preserves. Fold or ruffle the slices rather than laying them flat — the texture and height make the flatbread look more abundant and give the arugula something to catch on.
- Dress the arugula. In a small bowl, toss the baby arugula with the olive oil, balsamic vinegar, and a pinch of salt. Lightly dressed, not drenched — you want the leaves to glisten, not drip.
- Top and finish. Pile the dressed arugula over the ham, mounding it generously. Scatter shaved Parmesan over the top. Finish with flaky sea salt, a generous crack of black pepper, and a drizzle of honey if you're going that way.
- Slice and serve. Cut each flatbread into pieces with a pizza cutter or sharp knife and serve immediately — this is best while the bread is still warm and the arugula is still perky.