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The starter, Mediterranean

Melon and Parma ham

Melon and Parma ham is a summer starter for 6 people that takes only 15 minutes of active work. The melon is sliced in the morning and kept chilled, the ham comes out of the fridge before guests arrive, and the plates are assembled at the very last minute. It's a very easy recipe, around €3.00 per person, and everything depends on choosing a truly ripe melon.

A melon that smells like summer, Parma ham melting over it, a few basil leaves, that's all you need.

Melon and Parma ham
For
6 people
Work
15 min
Total time
20 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.00
Calories per person
190 kcalcalculated by Kiloach, your weight coach

Melon and Parma ham is the starter that asks for almost nothing and still tastes like summer. Ripe melon brings the sweetness, Parma ham brings its melting fat and salt, and torn basil lifts the whole plate without covering it up. No cooking, no sauce, just good ingredients put together at the right moment.

It's a natural fit for a summer dinner with friends on the terrace, a family lunch in the middle of August, or any meal where you want something light before a heavier main. It works just as well ahead of a barbecue as before a pasta or fish dish, and kids tend to love it since they already know and like sweet melon.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 1 step
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve 2 steps

In the morning, slice the melon and keep it chilled under plastic wrap. Thirty minutes before guests arrive, take the ham out of the fridge so it comes to room temperature. Right at serving time, arrange the plates, drape the ham over the melon, and finish with basil, olive oil, pepper, and flaky salt.

The ingredients

6 people

Fruits and vegetables

  • cantaloupe melons 2
  • fresh basil 1 bunch

Butcher

  • Parma ham 12 slices

Pantry

  • olive oiloften in the pantry 3 tbsp
  • ground pepperoften in the pantry 1 pinch
  • flaky sea saltoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the melons in half, remove the seeds, and slice into neat strips.

    Keep the slices chilled under plastic wrap, the melon shouldn't warm up.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the ham out of the fridge and carefully separate the slices. 30 min

    Ham tastes better and feels more tender at room temperature, take it out 30 minutes ahead.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the melon slices on the plates and drape the ham over the top.

    Fold the ham loosely instead of pressing it flat, it looks lighter that way.

  2. Add the basil, a drizzle of olive oil, pepper, and flaky salt.

    Tear the basil by hand, it won't turn black and it releases more fragrance.

Our tips to get it right

  • Pick cantaloupe melons that sound full and dense when you tap them, a sign they're ripe and juicy inside.
  • Slice the melon neither too thin nor too thick, it needs to hold up under the ham without falling apart when cut.
  • Plate everything right before guests sit down, basil and olive oil lose their shine if they sit too long.

The variations

  • Swap the cantaloupe for sweet watermelon for an even more refreshing version.
  • For a ham free version, add sliced buffalo mozzarella instead, it pairs just as well with melon.
  • For kids, scoop the melon into balls with a melon baller and serve the ham separately, rolled up, it's easier to eat that way.

What to serve it with

  • A glass of chilled dry white wine
  • Grissini or crusty bread
  • Sparkling water with lemon

Storage

Sliced melon keeps up to 4 hours in the fridge in a sealed container or under plastic wrap. Opened Parma ham keeps 2 to 3 days in the fridge, tightly wrapped. This starter doesn't freeze and is meant to be eaten fresh, with no reheating.

Questions about this recipe

How do you pick the right melon for this recipe?

Choose a cantaloupe that feels heavy for its size, with a stem that detaches easily and a sweet smell you can notice right away. That's the only reliable sign of ripeness, the skin color alone won't tell you much.

Can you use a different cured ham instead of Parma ham?

Yes, a thin Serrano ham or another delicate cured ham works well here. Avoid anything too thick or too salty, since it will overpower the sweetness of the melon.

What's the best way to plate this starter?

Fan out the melon slices and drape the ham in loose folds rather than laying it flat, which gives the plate more height. Add the basil and oil at the very last moment so everything still looks fresh and glossy.

Can this starter be scaled up for more than 6 guests?

Yes, just scale the ingredients keeping the ratio of about one melon per six slices of ham. Plan a little extra time to slice all the melons the same morning.

Can melon and Parma ham be made ahead?

Yes, during the day. The recipe needs 15 min of work in total, split up like this, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make melon and Parma ham?

Allow 20 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in melon and Parma ham?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does melon and Parma ham cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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