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Opa’s Smoked Meats • Small Batch. Craft Made. Texas-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
Easy
Entertaining
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.
Frequently Asked Questions
Is Opa's Boneless Peppered Ham already cooked?
Yes. It's fully cooked and ready to use straight from the package.Can I use another jam?
Fig is the classic match, but apricot or cherry preserves work too.Can I make it ahead?
Crisp the flatbreads ahead, but top them just before serving.