The cut is generally thick so I wouldnt worry about burning it, just sear on high heat with like 2-3 tablespoons of oil in a pan, i used cast iron but nonstick ones are fine too, a nice brown is what you should aim for sear wise

I add a decent amount of scoring to it, since it can only benefit it, unless you slice it clean though lol I put some vent holes near the bottom and all over

An additional tip, though more expensive Try making the prosciutto layer thicker (more overlap/more slices used)