Best 10 Grilled Melon And Ham Recipes

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**Grilled Melon and Ham: A Refreshing and Savory Summer Treat**

As the summer heat sets in, it's time to fire up the grill and enjoy some delicious grilled dishes. Grilled melon and ham is a refreshing and savory dish that is perfect for a summer party or a light lunch. This dish is made with fresh, seasonal melons and salty, smoky ham, and it is grilled to perfection. The melon becomes caramelized and slightly smoky, while the ham becomes crispy and flavorful. The combination of sweet and salty flavors is irresistible, and the grilled melon and ham can be served as an appetizer, a main course, or a side dish. This article provides three different recipes for grilled melon and ham, each with its own unique flavor profile. The first recipe is a classic grilled melon and ham recipe that uses fresh cantaloupe and prosciutto. The second recipe is a spicy grilled melon and ham recipe that uses honeydew melon and serrano ham. The third recipe is a grilled melon and ham salad recipe that uses watermelon and Black Forest ham. All three recipes are easy to follow and can be made in under 30 minutes. So fire up the grill and get ready to enjoy this delicious and refreshing summer dish!

Let's cook with our recipes!

PARMA HAM & MELON SALAD



Parma Ham & Melon Salad image

Provided by Michelle Minnaar

Categories     Starter

Time 10m

Yield 4

Number Of Ingredients 5

1 canteloupe or galia melon
8 Parma ham slices
Freshly ground pepper
Olive oil, for drizzling
Parsley, for garnishing

Steps:

  • Peel the melon, remove the seeds and cut into 8 slices.
  • Wrap each melon wedge with a slice of Parma ham.
  • Drizzle the dish with olive oil and sprinkle with parsley and pepper. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 191 calories, Sugar 16 g, Sodium 763 mg, Fat 8.7 g, SaturatedFat 2.2 g, Carbohydrate 18.8 g, Fiber 2.6 g, Protein 11 g, Cholesterol 32 mg

GRILLED GLAZED HAM



Grilled Glazed Ham image

This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on. (Grill times will be affected by the temperature outside and the wind.)

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 6

One 8- to 10-pound bone-in spiral-cut smoked ham
One 20-ounce can pineapple rings, rings and juice separated
1 packed cup dark brown sugar
Kosher salt
2 tablespoons apple cider vinegar
10 maraschino cherries, stems removed

Steps:

  • Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
  • Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
  • Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
  • Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
  • Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)



Prosciutto e Melone (Italian Ham and Melon) image

This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.

Provided by SunFlower

Categories     Appetizers and Snacks     Antipasto Recipes

Time 10m

Yield 4

Number Of Ingredients 2

1 cantaloupe - seeded and cut into 8 wedges
8 thin slices prosciutto

Steps:

  • Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 11.3 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 296.4 mg, Sugar 10.1 g

SMOKED WATERMELON HAM RECIPE BY TASTY



Smoked Watermelon Ham Recipe by Tasty image

This smoked watermelon serves as a really cool take on a smoked ham. Impress your friends with this mind-bending vegan substitute. The key to success with this recipe is properly smoking the melon and including a great dry rub to remove excess moisture. We promise it will be a meal they won't soon forget.

Provided by Merle O'Neal

Categories     Dinner

Time 30m

Yield 10 servings

Number Of Ingredients 21

1 large seedless watermelon
½ cup kosher salt
3 tablespoons coconut sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
1 ½ teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon ground cloves
3 cups hickory chips, soaked in cold water for 1 hour
orange, or fresh rosemary or thyme sprigs, for garnish
2 teaspoons canola oil
2 teaspoons garlic, minced
2 teaspoons fresh ginger, minced (about 1/4 inch (6mm) piece of fresh ginger, peeled)
½ cup coconut sugar
½ cup raw agave
½ cup fresh orange juice
2 teaspoons dijon mustard
1 tablespoon pureed chipotle in adobo
1 teaspoon kosher salt
½ teaspoon worcestershire sauce

Steps:

  • Tip: When buying your watermelon make sure to lift it up. It should feel heavy and dense. If the watermelon feels light and hollow, it has lost too much of its natural moisture.
  • Brine and smoke the watermelon: Carefully cut the ends off of the watermelon. Turn the watermelon onto a flat side, then cut off the rind, working carefully to cut off as little flesh as possible. Discard the rind. The watermelon should look like a football with flat ends and be red all over, with no remaining white patches.
  • Lay the watermelon on the cutting board lengthwise. Find the side of the watermelon that has the largest surface area and set that face-up. If the watermelon will not lay steadily with that side up, slice a small amount off the back to make a flat surface, which will allow the watermelon to sit evenly.
  • On the top of the watermelon, cut 1-inch deep diagonal slits in opposite directions to form a cross-hatch pattern.
  • In a medium bowl, whisk together the salt, coconut sugar, chili powder, paprika, pepper, garlic powder, onion powder, and cloves.
  • Rub the spice mixture all over the watermelon, making sure to get some between the cross-hatch cuts, but being careful not to tear the watermelon.
  • Set a wire rack inside a rimmed baking sheet. Place the watermelon on the rack, cross-hatch side up, and refrigerate, uncovered, for at least 12 hours. This will pull out excess moisture and allow the flavors from the spice rub to permeate the entire watermelon.
  • Preheat oven to 450°F (230°C).
  • Drain all but 2 tablespoons of the hickory chip soaking liquid, then spread the chips and reserved liquid in an even layer over the bottom of a roasting pan. Set a roasting rack on top.
  • Place the watermelon, cross-hatch side up on the roasting rack. Cover the pan tightly with heavy-duty foil.
  • Bake the watermelon for 30 minutes. You will begin to see a bit of smoke coming from the roasting pan. If it is smoking too much, you may need to carefully tighten the foil around your pan to keep the smoke inside.
  • Reduce the oven temperature to 250°F (120°C). Continue baking the watermelon for 3 hours, then remove the foil and roast another 3 hours.
  • While the watermelon roasts, make the chipotle and honey glaze: Heat the canola oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger and cook, stirring frequently, for 1-2 minutes, or until light golden brown in color and very fragrant.
  • Add the coconut sugar, honey, orange juice, mustard, chipotle, salt, and Worcestershire sauce and cook, stirring constantly, until the mixture is evenly combined. Bring to a simmer and then reduce the heat to medium. Cook, stirring often, for 10-12 minutes more, or until reduced by half. The glaze should coat the back of a spoon and leave a trail behind it when stirred in the pan. Transfer the glaze to a liquid measuring cup or medium bowl to cool; you should have about 1 cup.
  • After 6 hours, remove the watermelon from the oven and turn the broiler on high.
  • Remove the watermelon; it should look slightly charred and reduced in size. Carefully remove the rack from the roasting pan and place on a baking sheet. Discard the excess liquid and hickory chips from the pan. Return the rack with the watermelon to the roasting pan.
  • Brush ¼ cup of the glaze over the top of the watermelon. Broil for 10-12 minutes, rotating the pan as needed, until the glaze has evenly caramelized. If one spot is getting darker more quickly than others, use foil to cover that specific area. Remove the watermelon from the oven and let cool slightly.
  • Using long metal spatulas to support the watermelon, transfer it to a large serving platter with sliced oranges or fresh rosemary or thyme sprigs. Glaze the warm watermelon with another ¼ cup of the glaze. Slice the watermelon and serve with the remaining glaze alongside.
  • Enjoy!

Nutrition Facts : Calories 191 calories, Carbohydrate 45 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, Sugar 39 grams

SERRANO HAM AND MELON



Serrano Ham and Melon image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield 16 servings

Number Of Ingredients 5

1 ripe melon
1/2 pound serrano ham, sliced thin
1/2 bunch fresh mint, leaves only
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into
  • 8 wedges.
  • Place the ham in 1 layer on a large platter. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper.

SPICY MELON AND SERRANO HAM



Spicy Melon and Serrano Ham image

Provided by Chuck Hughes

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 14

5 whole cloves
2 star anise
1 cinnamon stick
1 teaspoon coriander seeds
1 cup white wine vinegar
1 cup water
1/2 cup white sugar
3 pieces lemon rind
1/4 seedless watermelon, peeled and cubed
1/2 cantaloupe, peeled and cubed
8 thin slices Serrano ham
1 cup mixed good olives, preferably Manzanillas, Kalamatas or green garlic
Olive oil, for drizzling
Dash coarse or kosher salt

Steps:

  • In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.
  • Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.
  • To serve: Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients

WILL HOROWITZ'S WATERMELON HAM



Will Horowitz's Watermelon Ham image

When Will Horowitz, a chef and an owner of Ducks Eatery in Manhattan, unveiled his watermelon ham in 2018, he sparked an Instagram revolution, inspiring foodies from as far away as Germany and Japan to try incarnadine slabs of his brined, smoked watermelon. It sure looked like ham, right down to the crosshatch scoring on the surface. It sure smelled like ham, fragrant with the smoky scent of hickory. It even had some of the briny umami tang you associate with ham. Though it didn't really taste like ham, it did firmly establish plant-based charcuterie as a big thing. This watermelon "ham" starts with a tamari-herb brine, is smoked low and slow for the first four hours, then seared. This recipe is adapted from "Salt Smoke Time" by Will Horowitz, Julie Horowitz and with Marisa Dobson (William Morrow, 2018).

Provided by Steven Raichlen

Categories     main course, side dish

Time P4DT5h

Yield 8 servings

Number Of Ingredients 13

1 medium seedless watermelon (10 to 12 pounds)
1 cup wood ash (from your smoker or fireplace) or 2 teaspoons food-grade sodium hydroxide (lye) (see Note)
3/4 cup kosher salt
1/4 cup dried oregano leaves
2 tablespoons cracked black peppercorns
4 juniper berries, lightly crushed with the side of a cleaver or knife to release the flavor
3 whole cloves
2 fresh or dried bay leaves
3/4 cup tamari
2 tablespoons extra-virgin olive oil, plus 2 tablespoons for basting
6 garlic cloves, peeled
4 (4- to 5-inch) sprigs fresh rosemary
2 hardwood chunks or 1 1/2 cups wood chips (if using the latter, soak in cold water for 30 minutes then drain), plus more as needed

Steps:

  • Prepare the watermelon: Using a sharp knife, cut the top and bottom off the watermelon, removing enough rind just to expose the red flesh. Stand the watermelon upright on one flat end and pare off the rind, cutting using long strokes of the knife from top to bottom. (The strips you remove will look like barrel staves.) Place the watermelon in large stockpot or bucket.
  • Prepare the brine: Add 2 quarts of water to a large pot along with the wood ash, salt, oregano, peppercorns, juniper berries, cloves and bay leaves; bring to a boil. Remove from heat, stir in another 4 quarts of water and let cool to room temperature. Once cooled, stir in the tamari. Pour the brine over the watermelon, placing a saucepan or other weight on top to keep the watermelon submerged. Transfer to the refrigerator and brine the watermelon for 4 days.
  • Transfer the brined watermelon to a wire rack set over a sheet pan. Let it rest in the refrigerator until the surface feels tacky, 4 hours.
  • Set up your smoker following the manufacturer's directions and heat to 250 degrees. Alternatively, set up your charcoal grill for indirect grilling and heat to 250 degrees, using half the normal amount of charcoal (you need less charcoal to keep the heat low).
  • Spread 2 tablespoons olive oil in a sturdy foil pan large enough to hold the watermelon. Add the watermelon and arrange the garlic and rosemary alongside it in the pan.
  • If using a charcoal grill, add the wood chunks or chips to the coals. Place the watermelon in its pan in the smoker or on the grill grate. Smoke the watermelon for 2 hours, basting with the pan juices, replenishing the wood as needed.
  • Remove the watermelon and score the surface in a 1-inch diamond crosshatch pattern, just as you would a ham, cutting no more than 1/4 inch deep.
  • Continue smoking the watermelon in the smoker or on the grill until the outside is firm and bronzed with smoke, 2 hours more, basting every 30 minutes with the pan juices and the remaining 2 tablespoons olive oil. Remove the pan from the smoker or grill.
  • Finally, you'll want to finish cooking at a high temperature to add color to the watermelon. If working on a grill, add more charcoal and heat it to high (400 degrees). If you have a smoker, increase the heat to 400 degrees, if your smoker will go that high. Alternately, you can finish the watermelon ham in an oven heated to 400 degrees.
  • Grill, smoke or roast the watermelon until darkly browned on the outside, basting with pan juices every 15 minutes, about 45 minutes. Allow the watermelon ham to cool slightly, about 15 minutes, before slicing. To serve, cut the ham crosswise into 1-inch slices. Spoon the pan juices over the watermelon and serve warm or cold.

MACERATED MELON



Macerated Melon image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 4

2 small cantaloupes
3/4 cup cava (Spanish sparkling wine) or other dry sparkling wine
3 tablespoons orange marmalade
1/2 bunch mint, washed and julienned

Steps:

  • Cut off top and bottom poles of melons. Place one cut side against cutting board and slice off rind in segments, cutting smoothly from top to bottom. Repeat with second melon. Halve melons lengthwise and scoop out seeds. Cut flesh into 1inch wedges, then cut wedges crosswise at an angle into diamonds or triangles. In a small bowl, whisk together remaining ingredients. Pour over melon. Stir gently, cover, refrigerate and let macerate for 46 hours. Serve cold.

SARATOGA'S FAMOUS MELON AND PROSCUITTO



Saratoga's Famous Melon and Proscuitto image

Provided by Food Network

Categories     dessert

Time 31m

Yield 4 servings

Number Of Ingredients 9

1/2 large cantaloupe sliced into wedges, rind removed
1/4 to 1/2 pound imported proscuitto, sliced paper thin
Assorted baby lettuces
Berry Syrup, recipe follows
1 quart berries, you should use the freshest berries you can find, we prefer to use
1/2 to 1 cup red wine, a cabernet sauvignon will work fine here
Sugar
Arrowroot
Cold water

Steps:

  • Layout on the edge of a plate, 3 or 4 baby lettuce leaves. Over the lettuce lay out 2 thin wedges of cantaloupe and drape 2 to 3 slices of proscuitto over the melon. Garnish with berry syrup.
  • Combine the berries and the red wine in a non-reactive saucepan and bring to a simmer. Let cook for about twenty minutes and adjust the flavor with sugar if necessary to achieve a balanced flavor. Combine some arrowroot with a little cold water and stir into the sauce to give it a nice shine and a little body. Let cool.

GRILLED HAM



Grilled Ham image

By having the ham sealed in foil, the ham stays moist and delicious.

Provided by Kris

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 3h10m

Yield 15

Number Of Ingredients 3

1 cup brown sugar
¼ cup yellow mustard
9 pounds fully-cooked, bone-in ham

Steps:

  • Preheat grill to 350 degrees F (175 degrees C).
  • Mix brown sugar and mustard together in a bowl until a paste forms.
  • Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
  • Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

Nutrition Facts : Calories 706.3 calories, Carbohydrate 9.7 g, Cholesterol 198.7 mg, Fat 51.5 g, Fiber 0.1 g, Protein 47.6 g, SaturatedFat 17.8 g, Sodium 177.9 mg, Sugar 9.4 g

Tips:

  • Choose ripe, flavorful melons: Look for melons that are heavy for their size and have a sweet smell. Avoid melons with bruises or soft spots.
  • Slice the melons evenly: Cut the melons into 1-inch thick slices. If you are using a seedless variety of melon, you can leave the seeds in. If you are using a seeded variety, remove the seeds before slicing.
  • Grill the melon slices over medium heat: Preheat your grill to medium heat. Brush the melon slices with olive oil and grill them for 2-3 minutes per side, or until they are slightly charred and caramelized.
  • Wrap the melon slices in prosciutto: Once the melon slices are grilled, wrap them in prosciutto slices. You can use one or two slices of prosciutto per melon slice, depending on the size of the slices.
  • Serve the melon and ham skewers immediately: Drizzle the melon and ham skewers with balsamic glaze and sprinkle them with fresh herbs, such as basil or mint. Serve them immediately.

Conclusion:

Grilled melon and ham is a delicious and refreshing appetizer or side dish that is perfect for summer entertaining. It is easy to make and can be tailored to your own taste preferences. For a sweeter dish, use a sweeter variety of melon, such as a honeydew or cantaloupe. For a more savory dish, use a saltier variety of ham, such as a prosciutto or serrano ham. You can also add other ingredients to the skewers, such as fresh mozzarella cheese or grilled vegetables. No matter how you choose to make it, grilled melon and ham is a surefire hit at any party or gathering.

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