200 mlwhite wine vinegar120 gmwhite sugar4 cloves2star anise1cinnamon quill¼ tspcoriander seeds1piece of lemon rind, removed with a peeler10thin slices of serrano ham (see note)300 gmpeeled seedless watermelon ½rockmelon, peeled
Combine vinegar, sugar, spices, lemon rind, a pinch of salt and 200ml water in a small saucepan over medium heat and simmer for 3 minutes. Cool to room temperature.
Preheat oven to 200C. Place ham in a single layer on a baking paper-lined oven tray and bake until completely crisp and dry (about 5 minutes).
Cut melons into 1.5cm x 4cm batons and stand in pickling liquid for 1 minute. Remove, drain on absorbent paper and serve with ham.
Note Serrano ham (jamón serrano) is dry-cured Spanish ham similar to prosciutto. It’s available from select delicatessens.