Parma Ham Recipe

Make pickling liquid

In a small bowl or jar, combine rice vinegar, water, granulated sugar, fine sea salt and fresh lime juice. Stir or shake until sugar and salt are dissolved.

Add chopped fresh mint if using. Set aside to cool to room temperature (about 5 minutes).

Cut the melon half into bite-size wedges or scoops (use a melon baller or cut into 12–16 pieces). Place melon pieces in the bowl or jar and gently toss to coat. Allow to pickle for 10–15 minutes while you prepare other components — this is a quick pickle to add brightness, not to fully preserve.

Infuse the oil

In a small saucepan, combine neutral oil, sliced garlic, dried chilli flakes and smoked paprika. Warm gently over low heat for 3–4 minutes — do not let the garlic brown; the goal is to infuse the oil. Remove from heat once the garlic softens and the oil is aromatic.

Let the oil cool for 5 minutes, then discard the garlic slices (or leave them in for extra flavor/texture). Stir in fine sea salt. Taste and adjust chilli flakes for heat. Transfer to a small bowl for drizzling.

Prepare ham and melon

Lay out Parma ham slices on a board or large plate. Remove pickled melon from the pickling liquid with a slotted spoon so pieces are lightly coated but not dripping. If pieces are large, halve them to make bite-size portions compatible with ham slices.

To assemble: take one slice of Parma ham, lay a piece of pickled melon at the center and gently fold or roll the ham around it. Repeat to make 12 rolls (or 2–3 per guest if serving 4).

Arrange the ham-wrapped melon on a serving plate. Scatter microgreens or basil leaves over and around them. Drizzle 1 tablespoon of extra-virgin olive oil evenly over the plate and then drizzle 1–2 teaspoons of the prepared chilli oil across the rolls for heat and gloss.

Finish with a grind of black pepper, a light sprinkle of toasted pine nuts or chopped pistachios if using, and serve lemon wedges on the side. If desired, spoon any remaining pickling liquid lightly over some pieces for extra brightness, but avoid making the ham soggy.