Salads & starters

Jamón con melón

A summer starter from Gibraltarian cooking, inherited from the Andalusian tradition: thin slices of salty dry-cured ham laid over wedges of ripe melon, whose sweetness contrasts with the salt. It is served chilled, as an appetiser or at the start of a meal.

15 min
4 servings
Easy
Moderate
🇬🇮 Gibraltar

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Ingredients

1 small very ripe melon (cantaloupe or charentais)
150 g Thinly sliced cured ham (serrano or country ham)
1 tbsp Extra virgin olive oil
Freshly ground black pepper

Spices & seasoning

A few fresh mint leaves

Optional extras

1 tsp Lemon juice

On the side

Country bread

Nutrition facts

115 kcal per serving

Protein: 9.7 g
Carbohydrates: 0.3 g
of which sugars: 0.3 g
Fat: 8.3 g
of which saturated fat: 2.4 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Cut the melon in half, remove the seeds, then cut each half into even wedges.
Remove the skin with a small knife following the curve, then slice the flesh into thick slices or small cubes.
Arrange the melon pieces on a serving platter, alternating them with the slices of cured ham.
Drizzle with a thread of olive oil and, if you like, a few drops of lemon.
Pepper generously and garnish with mint leaves. Serve right away, nice and cold.