slices of Jamón serrano wrapped around perfectly ripe slices of Charentais melon is the ultimate bite of ham for me. I wouldn't pass up Iberico but for my taste good Serrano is where it is at, and perfectly ripe Charentais is basically the best cantaloupe you will ever taste. Not necessarily sweeter than normal cantaloupe but it is like the flavour and smell of it is turned up to 11.
if we are talking other than dried hams then there are a couple of local producers that do a smoked ham similar to black forest that is excellent. Local polish store/butcher shop has a large smoke room out
back where they do bacon, ham , kolbassa and a variety of other smoked things on a weekly basis. My wife and I have the schedule down so that we know what day and approx what time the new weeks batch are ready if we want some.
Just last month I did up a few hot smoked "hams" on the weber. Not technically ham I guess because I made it out of center cut loin that was on sale for 1.49 / lb but if commercial producers can call steamed , vacuum separated and then formed meat ham , I don't feel too bad calling it ham. I guess it is closer to back bacon than anything but I hot smoke with chunks of apple and sugar maple to 160 F so it is fully cooked. Dry cure mix of salt , pink salt, brown sugar for 5 days, rinse, half hour soak, pat dry and let come up to room temp on a rack to form a pellicle before hitting smoker.