Spicy Melon And Serrano Ham Recipes

SERRANO HAM AND MELON

Serrano Ham and Melon image

Provided by Tyler Florence

Time 15m

Yield 16 servings

Number Of Ingredients 5

Ingredients

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.

MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING

Melon, Arugula, and Serrano Ham With Smoked Paprika Dressing image

Serrano ham and smoked paprika tossed with arugula and a light vinagrette turn melons into a full meal when the weather is too hot to warrant anything heavy. The melons are sweet and the tangy serrano adds its salt to the arugula's pepper. It is important that the serrano ham not be sliced as thin as proscuitto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in the salad. If the ham is sliced too thin, the ham will all clump together. This recipe is from the August 2001 issue of Gourmet Magazine. This serves 4 people as a main course, 6 as an appetizer course.

Provided by Chef Regina V. Smith

Categories Melons

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons fresh lime juice
1/2 teaspoon smoked paprika (sweet or hot)
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons mild extra virgin olive oil
4 cups cantaloupe, peeled and cut into 1 inch pieces
4 cups honeydew melon, peeled and cut into 1 inch pieces
1 1/2 lbs arugula, coarse stems discarded
8 ounces serrano ham, cut crosswise into 3/4 inch strips
salt and pepper

Steps:

Make Dressing:.
Whisk together lime juice, smoked paprika, salt and pepper in a small bowl and add oil in a slow stream, whisking until blended.
Make Salad:.
Toss cantaloupe and honeydew melon with 1/2 of the dressing in a bowl.
Toss arugula and ham with the remaining dressing in a large bowl, then add the melon and salt and pepper to taste. Toss gently.
Serve immediately.

Nutrition Facts : Calories 312.3, Fat 18.6, SaturatedFat 2.6, Sodium 249.4, Carbohydrate 36, Fiber 5.7, Sugar 30.6, Protein 6.8

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

Ingredients

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

Ingredients

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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