Melon Balls With Virginia Ham Recipes

PROSCIUTTO WRAPPED MELON BALLS

Steps:

• Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

HAM BALLS

Steps:

• In a bowl, combine the breadcrumbs, onions, garlic powder, 1 tbsp fresh dill (or 1 tsp dried dill) milk, egg, mustard and black pepper to taste.
• Add chopped ham; mix well.
• Shape into 1-inch balls.
• In a large skillet, heat 1 tbsp oil with 1 tbsp butter.
• Brown the ham balls, adding remaining butter and oil as needed.
• Remove to a serving dish; cover and keep warm.
• Drain the drippings into a saucepan; blend in the flour until smooth.
• Gradually add water.
• Cook over low heat; stirring constantly, until mixture thickens.
• Add sour cream and remaining dill and pepper; heat through (do not boil).
• Pour over the ham balls.
• Serve over noodles.

MELON BALL

Steps:

• Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.

VIRGINIA HAM AND CHEESE BALLS

Steps:

• In a large bowl, combine ground ham, cream cheese, hot sauce and mustard until well blended. Roll into a ball and then roll in chopped peanuts. Garnish with cherry on top of ball. Serve on cheeseboard with crackers.

VIRGINIA HAM AND MELON APPLE CHUTNEY ON CORN BREAD ROUNDS

Steps:

• Make corn bread rounds:
• Put oven rack in middle position and preheat to 350°F.
• Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
• Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
• Top rounds:
• Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.

GINGER LIME MELON BALLS

Steps:

• In small saucepan, combine juice, water, ginger and zest. Set pan over medium-high heat and bring to boil. Boil 5-7 minutes, stirring occasionally, until mixture reduces to 2 tablespoons.
• Strain mixture though fine sieve to remove zest. (I'm not sure this step is really needed).
• Place melon in bowl, toss with ginger-lime mixture. Let sit for 15 minutes. You can drain the sauce or serve it with the melon.
• Garnish with mint (optional).

MELON BALLS WITH VIRGINIA HAM

Steps:

• Cut melons in half.
• Scoop out seeds and discard.
• Scoop out balls with a melon ball scooper, approximately 1" in diameter.
• Slice ham into strips about 1" by 4".
• NOTE: Virginia ham is much saltier than our common ham. Since it is not available in my normal store, I use the packaged ham luncheon meat that is preformed into a rectangle (Danola brand), cutting it lengthwise.
• Wrap each melon ball with a strip of ham and secure with a toothpick.
• Chill and serve.