HAM & MELON WRAP
Sweet, savory and crunchy are a terrific trio. So we got ham-wrapped cantaloupe to team up with woven wheat crackers to make it happen.
Provided by My Food and Family
Categories Home
Time 5m
Yield 3 servings, 2 topped crackers each
Number Of Ingredients 4
Steps:
- Wrap 1 ham piece around each cantaloupe slice; place on crackers.
- Sprinkle evenly with parsley.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)
This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.
Provided by SunFlower
Categories Appetizers and Snacks Antipasto Recipes
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 11.3 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 296.4 mg, Sugar 10.1 g
SMOKED WATERMELON HAM RECIPE BY TASTY
This smoked watermelon serves as a really cool take on a smoked ham. Impress your friends with this mind-bending vegan substitute. The key to success with this recipe is properly smoking the melon and including a great dry rub to remove excess moisture. We promise it will be a meal they won't soon forget.
Provided by Merle O'Neal
Categories Dinner
Time 30m
Yield 10 servings
Number Of Ingredients 21
Steps:
- Tip: When buying your watermelon make sure to lift it up. It should feel heavy and dense. If the watermelon feels light and hollow, it has lost too much of its natural moisture.
- Brine and smoke the watermelon: Carefully cut the ends off of the watermelon. Turn the watermelon onto a flat side, then cut off the rind, working carefully to cut off as little flesh as possible. Discard the rind. The watermelon should look like a football with flat ends and be red all over, with no remaining white patches.
- Lay the watermelon on the cutting board lengthwise. Find the side of the watermelon that has the largest surface area and set that face-up. If the watermelon will not lay steadily with that side up, slice a small amount off the back to make a flat surface, which will allow the watermelon to sit evenly.
- On the top of the watermelon, cut 1-inch deep diagonal slits in opposite directions to form a cross-hatch pattern.
- In a medium bowl, whisk together the salt, coconut sugar, chili powder, paprika, pepper, garlic powder, onion powder, and cloves.
- Rub the spice mixture all over the watermelon, making sure to get some between the cross-hatch cuts, but being careful not to tear the watermelon.
- Set a wire rack inside a rimmed baking sheet. Place the watermelon on the rack, cross-hatch side up, and refrigerate, uncovered, for at least 12 hours. This will pull out excess moisture and allow the flavors from the spice rub to permeate the entire watermelon.
- Preheat oven to 450°F (230°C).
- Drain all but 2 tablespoons of the hickory chip soaking liquid, then spread the chips and reserved liquid in an even layer over the bottom of a roasting pan. Set a roasting rack on top.
- Place the watermelon, cross-hatch side up on the roasting rack. Cover the pan tightly with heavy-duty foil.
- Bake the watermelon for 30 minutes. You will begin to see a bit of smoke coming from the roasting pan. If it is smoking too much, you may need to carefully tighten the foil around your pan to keep the smoke inside.
- Reduce the oven temperature to 250°F (120°C). Continue baking the watermelon for 3 hours, then remove the foil and roast another 3 hours.
- While the watermelon roasts, make the chipotle and honey glaze: Heat the canola oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger and cook, stirring frequently, for 1-2 minutes, or until light golden brown in color and very fragrant.
- Add the coconut sugar, honey, orange juice, mustard, chipotle, salt, and Worcestershire sauce and cook, stirring constantly, until the mixture is evenly combined. Bring to a simmer and then reduce the heat to medium. Cook, stirring often, for 10-12 minutes more, or until reduced by half. The glaze should coat the back of a spoon and leave a trail behind it when stirred in the pan. Transfer the glaze to a liquid measuring cup or medium bowl to cool; you should have about 1 cup.
- After 6 hours, remove the watermelon from the oven and turn the broiler on high.
- Remove the watermelon; it should look slightly charred and reduced in size. Carefully remove the rack from the roasting pan and place on a baking sheet. Discard the excess liquid and hickory chips from the pan. Return the rack with the watermelon to the roasting pan.
- Brush ¼ cup of the glaze over the top of the watermelon. Broil for 10-12 minutes, rotating the pan as needed, until the glaze has evenly caramelized. If one spot is getting darker more quickly than others, use foil to cover that specific area. Remove the watermelon from the oven and let cool slightly.
- Using long metal spatulas to support the watermelon, transfer it to a large serving platter with sliced oranges or fresh rosemary or thyme sprigs. Glaze the warm watermelon with another ¼ cup of the glaze. Slice the watermelon and serve with the remaining glaze alongside.
- Enjoy!
Nutrition Facts : Calories 191 calories, Carbohydrate 45 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, Sugar 39 grams
MELON-HAM WRAPPERS
Sometimes the simplest bites are the tastiest! That's the case with these two-ingredient Melon-Ham Wrappers, ready to enjoy in five minutes.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread ham with cream cheese spread.
- Place 1 melon slice crosswise on each ham slice; fold ham around melon.
- Secure with toothpicks.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 470 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 9 g, Protein 7 g
PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)
Ready in 5 to 10 minutes! With only three ingredients and no-cooking required, this prosciutto wrapped melon is one easy and amazingly delicious summer dish! You'll love the flavor combination of sweet, ripe cantaloupe and salty prosciutto ham.
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 4
Steps:
- Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them.
- Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
- Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional.
- Serve immediately or chill for a few hours until ready to serve.
Nutrition Facts : Calories 65.7 kcal, Carbohydrate 6.8 g, Protein 1.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Cholesterol 6.2 mg, Sodium 70.1 mg, Fiber 0.4 g, Sugar 6.5 g, ServingSize 1 serving
GRILLED MELON AND HAM
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to medium-high heat.
- In a small bowl, toss together the lime juice, honey, cayenne pepper, and melon. Thread the melon chunks on the wooden skewers and wrap each chunk with ham, tucking in the ends so it stays together.
- Put the skewers on the grill and cook until the ham is just crisp, about 5 minutes on each side.
- Remove the skewers from the grill to a serving platter and serve.
SERRANO HAM AND MELON
Steps:
- Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into
- 8 wedges.
- Place the ham in 1 layer on a large platter. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper.
MELON AND HAM STARTERS
Make and share this Melon and Ham Starters recipe from Food.com.
Provided by Kitchen Witch Steph
Categories Ham
Time 15m
Yield 24 appetizers, 12 serving(s)
Number Of Ingredients 4
Steps:
- Remove rind from cantaloupe and cut into 1 1/2-inch pieces for a total of 24.
- Lay ham slices on work surface. Cut slices lengthwise into thirds.
- Place one melon piece in center of each piece of ham.
- Sprinkle with lime juice, then cayenne, on each piece.
- Wrap ham around melon, securing together with toothpicks or decorative skewers.
- Serve immediately.
Nutrition Facts :
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