Bring a large pan of water to the boil, add the sprouts and cook for 2-3 minutes until just tender. Meanwhile, heat the oil with the sprig of rosemary over a medium heat, then fry the Iberico ham until it starts to crisp. Add the chestnuts, toss together to warm through, then add the drained sprouts to the pan and mix well. In a bowl, blend the Sherry vinegar and honey with plenty of seasoning, then whisk in the extra virgin olive oil. Spoon the sprouts into a serving bowl, discarding the rosemary, pour over the dressing and serve.
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