Melon Con Jamon
The sweetness of ripe melon contrasts beautifully with the salty intensity of Serrano ham in the elegant Melon con Jamon tapas, combining rich cultural flavors of Spain.
Equipment
- Sharp knife (essential for the dish)
- Cutting board
- Plates
- Toothpicks
Ingredients
- Ripe Melon
- Serrano ham Green to Black Labeled
- Virgin olive oil.
- Sesame oil.
Instructions
- Cut the melon into thin slices using a sharp knife and cutting board. The slices should be 1-2 inches thick.
- Remove the skin and seeds from the melon slices.
- Cut each melon slice into small, bite-sized squares.
- Slice the Serrano ham into thin pieces (About 2 slices per piece)
- Arrange the melon squares and ham-on-top slices on a plate.
- Use a toothpick to prick each piece of melon and ham together into bite-sized portions.
- Drizzle with olive oil before serving.
Notes
- It is best to prepare these at the last minute because the melon can waterlog the ham making for a soggy appetizer.
- Use ripe, flavorful melon - Cantaloupe, honeydew or Galia melons work well. The melon should be fully ripe and sweet.
- Prepare at the last minute - It is best to assemble the dish just a couple of minutes or even seconds before serving to prevent soggy ham from melon juices.
- Chill the ingredients and serving plates - Serving the melon con jamon cold highlights the contrast between the melon sweetness and ham saltiness.