It is true that "flambé" (フランベ), a French word, is commonly used in Japanese (as in other languages) in cooking. It is normally applied for crêpe(s), [crêpes flambées], a process of pouring liqueur on the crêpe, setting it on fire and letting the flames of the burning liqueur coat the crêpe and give it a taste.
Now, I'm not sure that this can apply to ham ... Maybe Jamon flambeado is closer to "roast(ed)/grilled ham" ?
Yes, flambé can be applied to both sweet and savory dishes
A whiskey or cognac is generally added to a meat flambé (i.e. red meat, white meat, fish, shellfish, shrimp etc.) while a liqueur and a Grand Marnier frequently accompanies a flaming dessert (i.e.banana, crepe, carmelized fruits etc.). Rums work well with fruits as does brandy.
Cheese Saganaki is a popular Greek dish which is a fried cheese frambé. If you go to a greek restaurant, a waiter will pour a shot of ouzo on hot fried cheese with a shout of "Opa!" to flambé at your table. You'll see a big flame on the plate then it is extinguished with a squeeze of fresh lemon juice. It's a real fun dish to order.