Grilled Figs with Wabash Cannonball, Country Ham, and Rosemary Syrup

Serves 4

8 firm, ripe Figs split lengthwise, half the width of the fruit to create a pocket

1 Wabash Cannonball cut into 8 slices

Pepper to taste (no salt if ham is very salty)

4 slices Kentucky Country Ham (or Prosciutto) each paper thin and divided lengthwise

Place a wedge of goat cheese in slit created in fig and press fruit gently around the cheese.  Wrap with 1/2 slice of thin ham  and warm over coals or  hot oven for  2-3 minutes.  Do not brown but turn just until cheese begins to soften and warm.  Arrange on platter with seasonal strawberries or raspberries and drizzle with rosemary infused balsamic reduction.  Serves 4 for light summer dessert with champagne