Melon – Ham Variations
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ honeydew melon (s)
- 0.5 ½ melon (s), (net melon)
- 2 cl port wine
- 1 pinch (s) ginger, freshly grated
- pepper
- 8 slices ham (Parma, San Daniele or Serrano)
- 0.5 ½ melon (s), (net melon)
- 1 pinch (s) ginger, freshly grated
- 2 cl port wine
- pepper
- 2 slices ham
- oil
- 0.5 ½ melon (s), (net melon)
- 4 slices ham
- 4 bread sticks
Print Recipe
Pin Recipe Instructions
- melon salad
- Remove the seeds from the melons and cut out the melons with a ball cutter.
- Scrape out the remaining melon with a spoon and set aside for now. Season the melon balls with port wine, ginger and pepper. Place the marinated balls in the scraped melon and garnish with the ham.
- Soup
- Remove the seeds from the melon and scrape out the pulp. Mix together with the remains of the balls, ginger, port wine and a pinch of pepper. Fry the ham in a pan with a little oil until crispy. Pour soup into iced cups or glasses and put on some fried ham.
- Boat
- Core and quarter the melon and remove the flesh from the skin. Cut this into about five pieces and place on the bowl again. Wrap the ham around the bars and later place them on the melons.
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