Serrano Ham And Melon Recipes

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SPICY MELON AND SERRANO HAM



Spicy Melon and Serrano Ham image

Provided by Chuck Hughes

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 14

5 whole cloves
2 star anise
1 cinnamon stick
1 teaspoon coriander seeds
1 cup white wine vinegar
1 cup water
1/2 cup white sugar
3 pieces lemon rind
1/4 seedless watermelon, peeled and cubed
1/2 cantaloupe, peeled and cubed
8 thin slices Serrano ham
1 cup mixed good olives, preferably Manzanillas, Kalamatas or green garlic
Olive oil, for drizzling
Dash coarse or kosher salt

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



Serrano Ham and Melon image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield 16 servings

Number Of Ingredients 5

1 ripe melon
1/2 pound serrano ham, sliced thin
1/2 bunch fresh mint, leaves only
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

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



Spicy Melon and Serrano Ham image

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

5 whole cloves
2 star anise
1 cinnamon stick
1 teaspoon coriander seed
1 cup white wine vinegar
1 cup water
1/2 cup white sugar
3 pieces lemon rind
1/4 seedless watermelon, peeled and cubed
1/2 cantaloupe, peeled and cubed
8 thin slices serrano ham
1 cup mixed good olive, preferably Manzanillas, Kalamatas or green garlic
olive oil, for drizzling
1 dash coarse or kosher salt

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



Sliced Melon with Serrano Ham, Marcona Almonds, and Basil Oil image

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

1/2 cup (packed) fresh basil leaves
1/2 cup extra-virgin olive oil plus additional for drizzling
1/4 cup fresh lemon juice
1 teaspoon sea salt
1 medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, peeled, seeded, thinly sliced
1/2 pound thinly sliced Serrano ham or prosciutto
1/4 cup Marcona almonds,* coarsely chopped
1/4 cup chopped fresh parsley

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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