Spicy Melon And Serrano Ham Recipes

SERRANO HAM AND MELON

Provided by Tyler Florence

Categories appetizer

Time 15m

Yield 16 servings

Number Of Ingredients 5

Serrano Ham and Melon image

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.

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

MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING

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

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

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

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

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