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Ingredients
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Ham & Melon
Method
Ham & Melon
Prepare the melon
Chill the melon in the refrigerator for at least 30 minutes before serving for best flavor. Rinse the rind under cold water and pat dry. Place the melon on a cutting board and cut off both ends to create a stable base. Slice the melon in half lengthwise and scoop out and discard the seeds with a spoon. Cut each half into 6 even wedges (for a total of 12 wedges) and then trim away the rind from each wedge. You should have 12 bite-sized melon wedges.
Portion the ham
Lay out the Parma ham slices on a clean surface. If slices are larger than the melon wedges, tear or cut each slice into halves so the size matches the wedge. Gently drape one slice (or half-slice) of Parma ham around each melon wedge so the meat wraps the fruit snugly. If desired, tuck a fresh mint leaf between the ham and melon for aroma and color.
Assemble (optional skewers)
If using toothpicks, thread a toothpick through the ham-wrapped melon wedge to hold it together and make serving easy. Repeat until all 12 wedges are wrapped and secured.
Finish and season
Arrange the wrapped wedges on a serving platter. Drizzle the extra-virgin olive oil evenly over the pieces (about 2 teaspoons total). Lightly squeeze the optional lemon juice over the platter for a touch of brightness (about 1 teaspoon). Finish with a light crack of freshly ground black pepper over the top (about 1 teaspoon).
Garnish and serve
Scatter the remaining fresh mint leaves across the platter for color and aroma. Serve immediately while the melon is chilled and the ham is at cool room temperature. If not serving right away, keep covered and chilled for up to 1 hour to preserve texture.