Recipe courtesy of Chuck Hughes and Chuck Hughes

Spicy Melon and Serrano Ham

Name: Spicy Melon and Serrano Ham
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H16M0.000S
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

Getting reviews...

Level: Easy
Total: 16 min

Prep: 5 min
Inactive: 1 min
Cook: 10 min

Yield: 4 servings

Save Recipe

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