Serrano Ham And Melon Recipes

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

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.

Steps:

• Rinse the melon and pat dry. Cut melon in half, remove seeds and cut away the rind. Cut into 1 1/2-inch cubes.
• Cut ham slices in half, bunch and fold them and arrange on top of melon pieces, skewer through ham into the melon with toothpicks to hold the ham in place.
• Serve cold or at room temperature.

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.