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Halve and seed a very ripe, fragrant melon.
Slice into grins, and peel.
Have your butcher cut paper-thin slices of cured ham (Parma ham, jambon de Bayonne or jambon de Paris, for example). You should practically be able to read through it.
If you like, remove the fat from the ham, which looks better than if you don't.
Arrange the melon slices on a plate, drape the ruffled ham slices over, and serve.
It’s the salt vs. sweetness of this pairing that’s so good, but the ingredients must absolutely be top-notch or you shouldn’t bother. It’s one of those things.
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