Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      long          Rosemary sprigs
  16      small         Button mushrooms
     1/2  pound         Parma ham -- cut into 12 chunks
   3      tablespoons   Olive oil
                        === ROSEMARY AIOLI ===
     1/2  cup           Mayonnaise
   1      teaspoon      Chopped rosemary -- from stems above
   1      teaspoon      Lemon juice
   1      teaspoon      Olive oil
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste

Preparation:

Remove 3/4 of the rosemary from the stem leaving the top of the stem with the needles still intact. Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per skewer. Brush each skewer with 1 teaspoon of oil. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes. Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse