Wow your next dinner guests with all of Dr. Lecter's flavor and presentation, none of his cannibalism.

Bryan Fuller’s Hannibal is gone and, as is the case when singular, distinctive television ends, we must find creative ways to fill the considerable void it's left. Critical essays, fan fiction, cosplay - all are different ways in which Hannibal lives on today.

But the folks behind the show have come up with an especially innovative solution for the Hannibal-sized hole in fans’ hearts: a cookbook!

Feeding Hannibal: A Connoisseur's Cookbook comes out tomorrow, and it boasts 240 pages of recipes (along with photos and anecdotes) inspired by the show, safely reinterpreted as non-cannibal dishes by the series' food stylist, Janice Poon.

Birth.Movies.Death. is proud to present an exclusive recipe from the book: “Arm Ham Wing” from season three of Hannibal. Watch this space for a full review of the cookbook!

Arm Ham Wing (from Episode 303)

Ingredients: one Jamón Ibérico, bone-in

Yields appetizer or tapas for up to 40

Those of you who love a challenge may wish to replicate the wing that Hannibal made from Anthony “Scarf Dad” Dimmond’s arm – a tasty little morsel he had left over from the corpse-heart valentine he left in the apse of the Norman Chapel. It was the heart that changed into a hart: the horrifyingly adorable baby Wendigo.

1. Separate the leg from the shank at the stifle joint and cut off the hoof so the shank end is about 10” long. Using a thin slicing knife, carve several long thin pieces from the leg end until the shank approximates the size and shape of a man’s forearm. Place it on a tray. This will be the arm upon which you build the wing. The long shavings will be the pin feathers.

2. From the leg, carve long thin strips with a ribbon of fat on one side. You will need about 10 strips 1” wide x 5-6” long, 12 strips 1” wide x 3-4” long and and about 20 small strips about 2” long. Experiment with making smaller short V-cut strips or various types of cuts that curl like soft downyunderfeathers.

3. Arrange these feathers in rows on top of the arm piece, smallest pieces at the top and larger feathers at the tip of the wing. They should stick together because of the natural oils in the ham but if you like, secure them in place with toothpicks. If you are serving more than 6, more feathers can be carved from the off-cuts and the “arm” and placed on the wing in several more layers.

4. Garnish with fruits, nuts and bread or asparagus and olives.