Pickled melon with serrano ham

AT A GLANCE

  • Serves 6 people

  • 200 ml white wine vinegar
  • 120 gm white sugar
  • 4 cloves
  • 2 star anise
  • 1 cinnamon quill
  • ¼ tsp coriander seeds
  • 1 piece of lemon rind, removed with a peeler
  • 10 thin slices of serrano ham (see note)
  • 300 gm peeled seedless watermelon
  • ½ rockmelon, peeled
01   Combine vinegar, sugar, spices, lemon rind, a pinch of salt and 200ml water in a small saucepan over medium heat and simmer for 3 minutes. Cool to room temperature.
02   Preheat oven to 200C. Place ham in a single layer on a baking paper-lined oven tray and bake until completely crisp and dry (about 5 minutes).
03   Cut melons into 1.5cm x 4cm batons and stand in pickling liquid for 1 minute. Remove, drain on absorbent paper and serve with ham.
Note Serrano ham (jamón serrano) is dry-cured Spanish ham similar to prosciutto. It’s available from select delicatessens.

Recipe:

BEN SHEWRY

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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