Melon – Ham Variations

Ingredients for 4 servings:

• ½ honeydew melon(s)
• ½ melon(s) , (mussel)
• 2 cl port wine
• 1 pinch of freshly grated ginger
• pepper
• 8 slices of ham (Parma, San Daniele or Serrano)
• ½ melon(s) , (mussel)
• 1 pinch of freshly grated ginger
• 2 cl port wine
• pepper
• 2 slices of ham
• oil
• ½ melon(s) , (mussel)
• 4 slices of ham
• 4 bread sticks

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melon Salad: Remove the seeds from the melons and scoop out the melon balls using a melon baller. Scrape out the remaining melon with a spoon and set aside. Season the melon balls with port wine, ginger, and pepper. Arrange the marinated balls in the scooped melon and garnish with the ham. Soup: Remove the seeds from the melon and scrape out the flesh. Blend finely with the remaining balls, ginger, port wine, and a pinch of pepper. Fry the ham in a pan with a little oil until crispy. Ladle the soup into iced cups or glasses and garnish with some of the fried ham. Boats: Deseed the melon, quarter it, and remove the flesh from the rind. Cut the flesh into about five pieces and arrange it back on the rind. Wrap the ham around the stalks and then add it to the melons.