Spicy Melon and Serrano Ham

Recipe courtesy of Chuck Hughes
Show: Chuck's Day Off Episode: Grazing, Gabby Girls
TOTAL TIME: 16 min
Prep: 5 min
Inactive Prep: 1 min
Cook: 10 min
YIELD: 4 servings


  • 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
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      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


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