Spicy Melon and Serrano Ham
- Level: Easy
- Total: 16 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 10 min
- Yield: 4 servings
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- Level: Easy
- Total: 16 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 10 min
- Yield: 4 servings
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
