Melon with Boadas 1880 Petal-Cut Ibérico Cebo Ham

Recipe

Melón con jamón

We reinvent the Spanish classic melon with ham in a more playful presentation. The dish that never fails in any Spanish home when the heat sets in. The one that everyone enjoys. Sweet and savory, an irresistible contrast.

Quantity

6 people

Ingredients

  • 1 ripe melon
  • 90 g Ibérico cebo ham, petal-cut

Step by Step

  1. Wash the melon, cut it into slices, and remove the seeds.
  2. Peel the melon to create a crown shape and cut it into wedges or cubes.
  3. Place the well-chilled melon on a serving platter.
  4. Distribute the slices of Ibérico cebo ham over the melon, folding them slightly to add volume.
  5. If desired, add a few fresh mint leaves to provide a touch of color and freshness.

Tips

For optimal results, chill the melon for at least 2 hours before serving and remove the ham from the refrigerator about 10 minutes prior, allowing it to recover its full aroma and texture.

Melón con jamón