Frizzled Ham, Other Meats ...

[Shel_B]

Reading another thread here this morning, I got an idea to use frizzled ham as a garnish and ingredient for a couple of dishes, mostly salads and soups.

I never heard of the term "frizzled" before, although I know what I want to do. I want thin, julienned slices of ham (maybe at some point another meat) fried until crispy. A Google search returns a few techniques for doing this, but I also wanted to ask here.

Any suggestions for making this ingredient? Best type of ham to use? Best method of crisping it?

I'd like to minimize oil and fat, if possible. That's not to say I want to eliminate oil and fat, just minimize it.

Thanks!

[mm84321]

Jambon blanc/Jambon de Paris or whatever. Slice into thin julienne and fry in a pan with equal amount lardo (also julienned) until crisp.