I have a little tub of romesco sauce sitting in my fridge, courtesy of my stepmom, who made a batch and gave me some. I don't know what romesco sauce is, exactly, but it's delicious, and I've spent the morning walking into the kitchen, opening the refrigerator door, taking out the romesco sauce, and dipping things in it. So I can tell you romesco sauce is delicious on roasted asparagus, individual spinach and arugula leaves (rolled into little tubes!), radishes, toast, and the end of my finger. But romesco sauce on the special ham will be my undoing (I write that as if I'm not already undone): salty, smoky, spicy, garlicky, delicious.
Someone please come and take this ham away.