Wrapped melon slices with thin cured ham. Why is this so good?
Cured ham is called jamon in Spanish, jambon in French and prociutto in Italian. Basically, the curing techniques are very similar and have been for centuries. The taste of each type of ham has subtle differences from texture to saltiness. Pork legs are rubbed with sea salt and let to air dry in some of the most amazing regions of the mediterranean.
Offset this delectable ham with some canteloup slices, better yet, French melon, which looks almost exactly like canteloup but has green ridges that go across the sides of the exterior. The interior is the same vibrant, peachy orange color yet the French melon is much more aromatic and has a soft, ripe, pear texture to it.
Let say it’s Saturday and your friends are coming over for lunch or better yet brunch. This should definitely be one of the appetizers being served. Why? Because it is visually impressive, especially when presented on a large tray, and probably the easiest dish you will ever make. Literally 8 minutes. At times, I may have this just for dinner with some fresh baquette slices dipped into that olive oil or just itself with a glass of rose or cava.
I just can’t get enough of it. As an appetizer you may want to serve it with some pasta dish, a rich stew, or a light pizza, they would all go perfectly with this dish.
I recall on one of my visits to the South of France, I was staying with a friend, Claudia, who had an apartment in Niece situated up in the mountains behind the main strip overlooking the ocean. To the left you could see the twisty road that led up to Monte Carlo and to the right was the coast line leading to St. Tropez. Pretty ritzy.
She had a beautiful terrace as we drank wine, listened to the soft music of Astrud Gilberto, and enjoyed many local dishes that she cooked up. The first dish was ham and melon. I remember she put the large platter down with large pieces of wrapped melon as if in slow motion because I had already anticipated that the food would be divine from this region. Using natural produce from the . the garden was also typical. Once Claudia set the plate of “ham and melon” down, she went to the kitchen and grabbed a bottle of rose. She proceeded to open it at the table and the cork suddenly flew off and into the bush somewhere below. Oops. The rose was already sparkling in the bottle as I began to salivate. Right then I fell in love with French rose. She went to pour some in my glass, but then had a second thought and retracted. She poured about 8 ounces all over the dish! I’m not sure why – but that act looked so forbidden. It was unexpected yet I loved that spontaneity. I did believe her when she said “It tastes better this way.” Sonte!
I would definitely serve this in a large platter just because of the sheer appearance of this dish. Impressive! Enjoy!
Wrapped Melon Slices with Cured Ham Recipe:
Prep Time: 8 Minutes Cooking Time: 0 Minutes Serves: 4-6 People
-Take slices of cured prosciutto or ham and cut them in halves.
-Cut the canteloupe or French melon into thin slices then wrap them with the half slices of ham.
-Set them diagonally on a plate or a large tray – nicely wrapped.
-Lightly pour extra virgin olive oil. Sprinkle sea salt and crushed black pepper.
-Finely diced parsley for garnishing.
– 1 package of cured Spanish or Italian ham. (The French ham may be hard to find).
– 1 whole canteloupe or French melon if available.
– 1 tablespoon Extra virgin olive oil.
– a sprinkle of sea salt.
– a sprinkle of crushed black pepper.
– a small amount of parsley finely diced.
- 1 package of cured Spanish or Italian ham. (The French ham may be hard to find).
- 1 whole canteloupe or French melon if available.
- 1 table spoon Extra virgin olive oil.
- sprinkle of sea salt.
- sprinkle of crushed black pepper.
- small amount of parsley finely diced.
- Take slices of cured prosciutto or ham and cut them in halves.
- Cut the canteloupe or French melon into thin slices then wrap them with the half slices of ham.
- Set them diagonally on a plate or a large tray – nicely wrapped.
- Lightly pour extra virgin olive oil. Sprinkle sea salt and crushed black pepper.
- Finely diced parsley for garnishing.