Chef's Recipes

Pickled melon with serrano ham

Australian Gourmet Traveller easy appetiser recipe for pickled melon with serrano ham by Ben Shewry

By Ben Shewry
  • 10 mins preparation
  • 10 mins cooking plus cooling
  • Serves 6
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Pickled melon with serrano ham
“This is a great little appetiser to start a meal. It’s perfect with a glass of Champagne.”


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    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.


Serrano ham (jamón serrano) is dry-cured Spanish ham similar to prosciutto. It’s available from select delicatessens.

  • Author: Ben Shewry