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1
Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
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2
Combine 2 tablespoons of the olive oil with the vinegar, stir to combine, and brush the mixture on the cut sides of the peaches.
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3
Grill the peaches, cut side down, until golden-brown grill marks appear and the skins start to loosen, about 3 minutes.
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4
Remove from the grill.
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5
When cool enough to handle, peel and discard the skins, which should slip off easily.
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6
Heat 1 tablespoon of the remaining olive oil in a cast-iron skillet over medium-high heat until sizzling hot (see Know-how, page 100).
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7
Add the ham and cook until crispy, about 2 minutes per side.
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8
Remove and drain on a paper towel or brown paper bag.
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9
Place the arugula, herbs, remaining 3 tablespoons oil, the lime juice, and salt and pepper to taste in a large bowl and toss to mix.
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10
Chop the peaches into large chunks or quarters and add to the salad, tossing to mix.
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11
Transfer the salad to a large serving platter or individual serving plates.
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12
Break the ham into large pieces and scatter on top.
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13
Sprinkle evenly with the goat cheese and serve at room temperature.
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14
Given that youll already be firing up the grill to cook the peaches, theres no need to go inside to cook the ham.
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15
Just treat the grill like a cooktop.
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16
For high heat, place a cast-iron skillet directly over the hot coals; for a slightly cooler cooking temperature, move it off to the side, away from the coals.
