Iberian Ham with Tomato Relish

• 3/4 cup Jerez vinegar
• 1 cup Pedro Jimenez sherry
• 2 pounds tomatoes, peeled and seeded, finely diced
• 1 green bell pepper, seeds removed, finely diced
• 1 red bell pepper, seeds removed, finely diced
• 6 shallots, finely diced
• Salt and freshly ground black pepper
• 1/2 pound Iberian ham, very thinly sliced (or another cured ham, such as proscuitto)

1. Combine the vinegar and sherry in a saucepan and bring to a boil.
2. Add the diced vegetables and salt and pepper, bring back to a boil, and reduce to a simmer.
3. Cook, uncovered, until thick, about 20 minutes.
4. Adjust seasonings and let relish cool.
5. To serve, coat a large platter or individual plates with relish.
6. Top with the Iberian ham slices.
7. Leftover relish will keep in the refrigerator for a few weeks.

jerez vinegar, jimenez sherry, tomatoes, green bell pepper, red bell pepper, shallots, salt, ham

Taken from www.foodnetwork.com/recipes/iberian-ham-with-tomato-relish-recipe.html (may not work)