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Ham And Melon


  • 1 Rockmelon

  • 400 g Parma Ham


  • 1.

    Halve and seed a very ripe, fragrant melon.

  • 2.

    Slice into grins, and peel.

  • 3.

    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.

  • 4.

    If you like, remove the fat from the ham, which looks better than if you don't.

  • 5.

    Arrange the melon slices on a plate, drape the ruffled ham slices over, and serve.

  • 6.

    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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