The melon with ham recipe
for your table
Take the ham out of the fridge fifteen minutes before serving and lay the slices separately beside each other. The fat will soften and the ham will develop its aroma; when cold and stacked, it stays tough and flat-tasting.
Halve the melon, scoop out the seeds and cut the flesh into cubes of about two centimetres, or use a spoon to scoop out balls. Keep the melon cool, but take it out of the coldest part of the fridge.
Cut the ham into strips about two centimetres wide and wrap one strip around each melon cube. Secure with a cocktail stick, or place the cubes loosely in an amuse-bouche glass.
Scatter the mint or basil over it, drizzle with a few drops of olive oil and grind pepper over it. Serve within fifteen minutes, as the melon releases moisture.
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The story
In Italy, melon with ham appears on the menu as prosciutto e melone and is one of those dishes where there is nothing to cook. Everything depends on the contrast: salty against sweet. The salt in the ham brings out the sweetness of the melon, while the fat makes each bite tender. That is why everything revolves around the melon itself. If it is not ripe, it mainly tastes of water and only salt remains. Ripeness is therefore not a preference here but a requirement; the rest is a matter of slicing thinly and serving everything at the right temperature.
The right glass
Melon with ham is usually served on a platter, but in a small glass the portions stay equal and the melon juice remains at the bottom instead of ending up on the buffet. A bowl of around 8 centilitres is large enough for three or four cubes with ham and small enough to hold in one hand. If you want to fit more in it, such as melon balls with a ball of mozzarella, a wide, low footed bowl is more convenient; you can also find those among the dessert glasses. A pick will not stand upright in either one but will rest against the rim; for skewers that stand upright, you need a tall, narrow glass, and that is not included among these two.
La Rochère Folies Amuse Bowl 8 cl (6 pieces)
La Rochere Coupelle 18 cl Alice (6 pieces)
Both sets together € 47,90.
The right tools
For melon with ham, you need almost nothing besides the glass: a cocktail pick to keep the melon and ham together, and a muddler to tap the mint briefly so it releases its aroma. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 70,85.
What do you add on the side?
Sweet and salty together call for a wine that has some sweetness of its own, or for dry bubbles that cut through the fat of the ham. A lightly sweet moscato is the classic choice, while a dry rosé wine is the neutral option. Well-known choices include prosecco and cava. On each drink page, you can read the percentage, what it tastes like, which cocktails it pairs with, and which glass you need.
Variations & twists
A splash of port over the melon is the best-known variation: the sweetness of the port blends with the sweetness of the melon and makes each bite fuller. A generous twist of pepper does exactly the opposite, bringing out the saltiness of the ham even more. Add a small ball of mozzarella to make the bite softer, while watermelon with feta and mint follows the same idea with a different combination. Basil instead of mint makes the whole thing more herbal and less refreshing. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Cut the melon just before serving, because once cut, it releases moisture and loses its aroma. Drape the ham loosely over the melon instead of wrapping it tightly around it, so it stays airy and you can still see what is underneath. Serve the melon chilled and the ham at room temperature; you can taste the difference in temperature.
Good to know
How do you choose a ripe melon?
Pick it up: a ripe melon is heavy for its size because it is full of juice. Then smell the stem end, where it was attached to the plant. A ripe galia or cantaloupe smells distinctly sweet there; if you smell nothing, you will taste nothing later either. Finally, gently press the bottom: it should yield slightly. A hard, scentless melon will continue to ripen on the counter for a few more days.
Which ham goes with it?
Prosciutto crudo from Italy, serrano from Spain, or coppa, which comes from the neck. Prosciutto and serrano are lean and salty, while coppa has more fat and is therefore softer and rounder. Have the ham sliced paper-thin, so thin that the slices are almost translucent: thickly sliced cured ham becomes tough and overpowers the melon.
Why should the ham be at room temperature?
The fat in cured ham is hard and flat-tasting at refrigerator temperature. At room temperature it softens, the ham becomes more aromatic, and a slice almost melts in your mouth. Taking it out of the fridge fifteen minutes beforehand and laying the slices separately is enough; in a stack they will not come to temperature and will stick together.
How cold should you serve the melon?
Chilled, but not ice-cold. Melon tastes just as flat from the coldest part of the fridge as a tomato that has been kept there. Put it on the counter fifteen minutes before serving or store it in the door. The contrast between cool melon and room-temperature ham is part of the bite.
Melon with ham as an amuse-bouche in a glass
Put a cube of melon wrapped in a strip of ham on a cocktail pick and place it in an amuse-bouche glass, or put three or four loose cubes in the glass with the ham on top. Adding a small mozzarella ball makes it a more substantial bite. Add the mint and olive oil only at the end, just before serving.
Frequently asked questions
Why do melon and ham work so well together?
The salt in the cured ham sharpens the melon’s sweetness, while the ham’s fat makes the bite soft. This only works if the melon is truly ripe: a watery melon has nothing to balance the salt, so all you taste is the ham.
How do you know if a melon is ripe?
It feels heavy for its size, smells sweet near the stem, and yields slightly at the bottom when you press it. If it has no smell and feels hard all over, leave it on the counter for a few more days.
Which melon should you use?
Galia and cantaloupe are the usual choices because they are fragrant and sweet, and firm enough to cut into cubes. A honeydew melon works too, but it is milder. Watermelon is too watery for this combination; it is better paired with feta.
How do you serve melon with ham as a snack?
Cut the melon into two-centimeter cubes, wrap a strip of cured ham around each one, and push a cocktail pick through it. In an amuse-bouche glass, the juices stay at the bottom and the portions remain equal. Finish with mint or basil, a few drops of olive oil, and pepper.
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