Recipe courtesy of Chuck Hughes
Spicy Melon and Serrano Ham
Total:
16 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
16 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
16 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

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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