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Pickled melon with serrano ham


You'll need

200 ml white wine vinegar 120 gm white sugar 4 cloves 2 star anise 1 cinnamon quill ¼ tsp coriander seeds 1 piece of lemon rind, removed with a peeler 10 thin slices of serrano ham (see note) 300 gm peeled seedless watermelon ½ rockmelon, peeled

Method

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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