This week the Jamón Blog brings you a super simple summer spoon recipe. Do you like melon? And the ham? Well, with those two ingredients, a couple more and a good presentation, you already have the summer platter that you can enjoy on a plate, with a spoon, as a main course or in a shot as a starter. In both ways you will succeed. Take the Serrano Ham and the melon and see you in the kitchen. If you don't have ham on hand, in our online store you can choose a wide variety of Spanish hams at the best price and you have it at home just for the recipe.
The Recipe
I'm going to use Piel de Sapo melon, so the cold soup will come out white, but if you like the taste of cantaloupe melon better, go ahead; In addition, you are going to give an orange volume to the melon and Serrano Ham cream.
INGREDIENTS 4 PEOPLE:
-1 kg of your favorite melon.
-100 gr. of Serrano or Iberian ham.
-100 ml. of liquid cream.
-2 medium / small cucumbers
-1 clove garlic.
-Two sprigs of mint.
-Ground white pepper.
-Salt.
-Olive oil.
There is nothing as simple as making this spanish recipe for ham with cold melon cream; yes, they must be quality ingredients. Go to the market and let the fruit bowl give you a melon that he knows is going to be sweet. With ham you have it easier: What do you want an exquisite Serrano ham while spending little money? so choose any of these.
If you want to give the recipe an Iberian touch and then have ham to make your tapas, take a look at these delicacies.
That you still want to go one step further and indulge yourself or give it to your family; no problem, here you can see acorn-fed Iberico Bellota hams Pata Negra.
ELABORATION:
Peel the cucumbers and cut them into quarters, removing the seeds. Do the same with the melon. Reserve a part of this, enough to get a few balls of melon with a scoop.
Blend the cucumber and melon with the help of a mixer together with the garlic clove, salt, white pepper and mint sprigs. Once crushed, add the liquid cream and beat again, but very little, just enough to integrate it.
On the other hand, make the crunchy Iberico ham. Don't you know how? Attention, it is even easier than the main recipe.
Put a baking tray with parchment paper. Arrange the ham on top, but without the flakes or slices touching. Cover with another parchment paper and bake for 15 'at 180ºC. Remove and let cool. You will see that when it is cold it will become super crispy; much more than just baked.
Now you have two options: either split slices and place them to your liking on the melon cream, or crush them with a mortar and make a kind of serrano ham powder, which you can sprinkle on the cold soup and in addition to mixing the flavor of ham, decorate a lot. You can also do both, sprinkle and put a flake decorating the plate or shot.
Serve, add a few melon balls, the sliced or powdered ham and a few drops of olive oil on top.
Well, this has been it for today. I'm going to go to the market for a good melon; I have already made the ham crunchy since yesterday.
I hope this traditional Spanish recipe has been to your liking. I'm waiting for you at the Jamón Pasión store, where you can ask the girls or me, everything you want to know about hams in the chat we have online. Cheers, luck and greetings!