When chestnuts are in season we make the most of them by wrapping the roasted nuts in a thin slice of jamon or prosciutto. The combination of the salty, air dried ham and tender chestnut is a sensational start to a good meal.

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1 kg chestnuts
20 thin slices jamon or prosciutto

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C.

Using a small knife, cut a large cross into the skin of each chestnut. Line a baking dish with newspaper, place the chestnuts inside it and fold the paper over to form a parcel

Bake for 20 minutes or until tender, and remove the chestnuts from the oven. Keep them wrapped up until ready to serve as this helps to soften the skins, making them easier to peel.

Peel the chestnuts then wrap each one in a slice of jamon or prosciutto and serve with a glass of dry sherry.