Preheat oven to Gas 5, 190°C, fan 170°C.
Place the figs cut side up onto a tray lined with foil and drizzle with honey and balsamic vinegar.
Bake for 5 minutes, remove the tray and lay the ham alongside.
Cook for another 5 minutes or so until the ham is crisp and the figs softened and juicy.
Divide the rocket between the plates. Arrange the ham and figs around and scatter over the Parmesan. Mix the juices from the roasting tray with olive oil and drizzle over the salad.
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