Entree: Spain – Andalusia – Jamón Ibérico con Melón (Cured Iberian ham served with ripe sweet melon, a simple Andalusian pairing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 10 oz (280 g) Jamón Ibérico, thinly sliced
- 1 medium cantaloupe or Piel de Sapo melon, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) sherry vinegar
- Freshly ground black pepper, to taste
- 2 oz (60 g) Manchego cheese, thinly sliced or shaved (optional)
- 1/4 cup (6 g) fresh mint leaves, lightly torn (optional)
- Crusty bread, to serve (optional)

Instructions

1. Chill the melon briefly so it is cool but not icy. Cut the melon in half, remove seeds, and slice into thin wedges or bite-sized slices, leaving the rinds on for presentation if preferred.
2. Arrange melon slices on a large platter or individual plates. Drape thin slices of Jamón Ibérico over or alongside the melon so each slice of melon has ham.
3. Lightly drizzle 2 tbsp (30 ml) extra-virgin olive oil and 1 tbsp (15 ml) sherry vinegar over the arranged melon and ham. Finish with a few turns of freshly ground black pepper.
4. Scatter Manchego shavings and torn mint leaves over the dish if using. Serve immediately at room temperature with crusty bread on the side.