Melon with ham is a classic Mediterranean summer combination that plays with the contrast between the cold sweetness of the melon and the salinity of the cured ham. The balsamic reduction adds depth and an acidic touch that unites all the flavors in harmony.
Mediterranean
Melon with ham and balsamic reduction
Fresh melon with slices of serrano ham and balsamic vinegar reduction. Refreshing and simple Mediterranean appetizer or dessert.
- Spain
- Dessert
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 130 kcal
- Protein 8 g
- Fiber 1 g
- Carbohydrates 14 g
- Fat 4 g
- Sodium 480 mg
Story behind the dish
Preparation
Melon with ham and balsamic reduction is a preparation from Spain with easy difficulty. Reserve about 10 minutes in total (10 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 ripe cantaloupe or toad skin melon.
- Have ready: 150 g of serrano ham in thin slices.
- Have ready: For the reduction: 100 ml of balsamic vinegar, 1 tablespoon of honey.
- Have ready: Fresh mint to decorate.
- Have ready: Freshly ground black pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
For the reduction: boil the balsamic vinegar with the honey over high heat…
For the reduction: boil the balsamic vinegar with the honey over low heat for 8-10 minutes until reduced by half and syrupy. Cool. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. Watch the exact point indicated; An extra minute can alter the result.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Cut the melon into wedges or balls with a ball cutter.
Cut the melon into wedges or balls with a ball cutter. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Arrange the melon on a cold plate
Arrange the melon on a cold plate. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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Place the ham slices on the melon in waves
Place the ham slices on the melon in waves. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Decorate with fresh mint leaves
Decorate with fresh mint leaves. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Water with balsamic reduction
Water with the balsamic reduction. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add freshly ground black pepper and serve immediately.
Add freshly ground black pepper and serve immediately. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Let cool completely before cutting or unmolding; the structure settles with rest.
- Serve in moderate portions and accompany with fresh salad for a balanced menu.
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