Serrano Ham And Melon Recipes
SPICY MELON AND SERRANO HAM
Steps:
- In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.
- Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.
- To serve: Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients
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.
SPICY MELON AND SERRANO HAM
Make and share this Spicy Melon and Serrano Ham recipe from Food.com.
Provided by Chuck Hughes
Categories Ham
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.
- Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.
- To serve:.
- Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients.
Nutrition Facts : Calories 253.4, Fat 4.8, SaturatedFat 0.7, Sodium 299, Carbohydrate 55.9, Fiber 3.9, Sugar 47.9, Protein 2.8
SLICED MELON WITH SERRANO HAM, MARCONA ALMONDS, AND BASIL OIL
Here's a terrific new version of the classic melon-and prosciutto-pairing. For added color, use a mix of different melons.
Provided by Lora Zarubin
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water. Puree basil leaves, 1/2 cup oil, lemon juice, and 1 teaspoon sea salt in blender until smooth. Set aside.
- Divide melon among 4 large plates. Drizzle with basil oil. Arrange ham over melon. Sprinkle almonds and parsley over. Lightly drizzle additional extra-virgin olive oil over. Serve immediately.
- Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com
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