📝 About This Recipe
This classic Spanish tapa, known as 'Melón con Jamón,' is a masterclass in the balance of sweet, salty, and savory flavors. By pairing the honeyed perfume of a perfectly ripe cantaloupe with the nutty, cured depth of Jamón Serrano, you create an appetizer that is both rustic and incredibly sophisticated. This version is elevated with a touch of bright acidity and herbaceous notes, making it the ultimate refreshing starter for a summer gathering.
🥗 Ingredients
Main Ingredients
- 1 large Cantaloupe (perfectly ripe and fragrant)
- 6-8 ounces Jamón Serrano (sliced paper-thin, at room temperature)
The Infused Vinaigrette & Glaze
- 2 tablespoons Extra Virgin Olive Oil (Spanish Arbequina preferred for its fruity notes)
- 1 tablespoon Aged Balsamic Vinegar (syrupy consistency)
- 1 teaspoon Honey (wildflower or orange blossom)
- 1/2 teaspoon Fresh Lime Juice (to brighten the melon)
Garnish & Seasoning
- 10-12 leaves Fresh Mint Leaves (torn or chiffonade)
- 6-8 leaves Fresh Basil Leaves (small whole leaves)
- 1 pinch Maldon Sea Salt (flaky texture is essential)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Microgreens (optional for plating)
- 2 tablespoons Marcona Almonds (crushed, for added crunch)
👨🍳 Instructions
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1
Select a ripe cantaloupe by smelling the stem end; it should be fragrant and heavy for its size. Ensure your Jamón Serrano is removed from the refrigerator 15 minutes prior to assembly so the fat softens.
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2
Slice the cantaloupe in half lengthwise. Use a metal spoon to scoop out the seeds and the stringy fibers from the center cavity.
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3
Cut each half into 4-6 even wedges, depending on the size of the fruit. You should have 8 to 12 wedges in total.
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4
Using a sharp chef's knife or paring knife, carefully slice the flesh away from the rind on each wedge. Leave the fruit resting on the rind for stability if desired, or remove it completely for a more modern look.
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5
Cut each melon wedge into bite-sized cubes or leave them as elegant long spears, depending on your preferred presentation style.
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6
In a small glass bowl, whisk together the extra virgin olive oil, lime juice, and honey until emulsified.
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7
Take a single slice of Jamón Serrano and gently tear it lengthwise if the slices are very wide. You want a strip that is roughly the same width as your melon piece.
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8
Wrap the ham around the center of each melon piece. The ham should overlap slightly so it stays secure without the need for toothpicks.
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9
Arrange the wrapped melon pieces on a chilled serving platter, leaving space between each to prevent sticking.
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10
Lightly brush the exposed melon (not the ham) with the honey-lime oil mixture to prevent oxidation and add a subtle sheen.
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11
Drizzle the aged balsamic vinegar in a thin, decorative zig-zag pattern across the entire platter.
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12
Sprinkle the flaky Maldon sea salt and freshly cracked black pepper over the dish to enhance the contrast between sweet and salty.
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13
Scatter the torn mint, basil leaves, microgreens, and crushed Marcona almonds over the top for texture and aromatic freshness.
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14
Serve immediately while the melon is cool and the ham is at room temperature for the best sensory experience.
💡 Chef's Tips
Choose a melon that has a dull, creamy-yellow rind rather than green; green indicates it was picked too early. Never wrap the melon too far in advance, as the salt in the ham will draw moisture out of the fruit, making it soggy. If you cannot find Jamón Serrano, Prosciutto di Parma is an excellent substitute, though it is slightly sweeter and less nutty. For a professional touch, use a melon baller to create uniform spheres and thread them onto bamboo skewers with folded ham ribbons. Ensure your balsamic is truly 'aged' (thick and syrupy); if using thin balsamic, simmer it in a small pan until reduced by half.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Spanish Rosado or a crisp Fino Sherry. Serve alongside a bowl of warm, marinated Castelvetrano olives. Accompany with crusty sourdough bread and a smear of goat cheese. Add a side of Marcona almonds and Manchego cheese for a complete tapas spread. This dish works beautifully as a light lunch when served over a bed of wild arugula.