Grilled Fresh Figs with Country Ham

Grilled Fresh Figs with Country Ham Recipe

When figs are in season, I find myself throwing together this nibble two or three times a week. The idea came from Ben Barker, chef-proprietor of the Magnolia Grill in Durham, North Carolina. I also swiped a thing or two from Frank Stitt, chef-proprietor of Highlands Restaurant in Birmingham, Alabama.

Most figs done this way use prosciutto, but I find I prefer a thinly sliced country ham, especially one from Benton’s Ham Shop in Madisonville, Tennessee. The Point Reyes blue cheese has character without being overly bold. If you’re a true blue cheese freak, you might prefer a Maytag. In other words, put these figs together to your taste. I tend to use them as finger foods but you could certainly serve three halves over a bed of dressed lettuces as a first course.–Fred Thompson

Grilled Fresh Figs with Country Ham Recipe

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • Serves 10 to 12


  • 18 fresh Mission or Brown Turkey figs
  • 3/4 cup balsamic vinegar
  • 4 ounces Point Reyes Farmstead “Original Blue” cheese, at room temperature
  • 4 ounces mascarpone, at room temperature
  • Freshly ground black pepper
  • 6 ounces thinly sliced country ham or prosciutto
  • Oil, for coating the grill


  • 1. Slice the figs in half lengthwise. Using a grapefruit spoon, remove a bit of the inside flesh from each and place in a bowl.
  • 2. In a small saucepan over medium heat, cook the vinegar until it is reduced to about 6 tablespoons and syrupy. Let cool and keep at room temperature.
  • 3. Add the blue cheese and mascarpone to the bowl with the fig flesh and mix well. Season generously with pepper and stir to combine.
  • 4. Take each fig and stuff with about 1 tablespoon of the cheese mixture. Wrap a piece of ham around the fig and cheese. Place on a baking sheet, cover with plastic wrap, and refrigerate for about 1 hour or up to 4 hours.
  • 5. Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
  • 6. Place the figs on the grill cut side up. Cook until the ham is a bit crispy and the figs are warm, about 5 minutes. Remove to platter and drizzle with the balsamic syrup. Serve immediately.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

Irene Seales

Jul 18, 2007

This recipe scaled down beautifully by 1/3 for use with some white stilton and chevre (which stood in for the mascarpone and also countered any extra sweetness since the white stilton had bits of mango and ginger) and prosciutto in place of the ham. Bonus—it can be finished on the stovetop in a cast iron pan if you don’t have a BBQ grill handy! I spotted nice ripe mission figs and had the stilton and chevre on hand, so this recipe gave me pitch-perfect proportions to make this spur of the moment on a Friday night, and a drizzle of already thickened dark, fruity balsamic made it a standout.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.