Skewers of Melon, Parma Ham and Mozzarella
A Bit Of History.
Parma Ham is from Italy and is made from the hind leg or thigh of either a pig or a wild boar. By law only pigs
that are from the hills around Parma (Italy) can be used to produced and cure Parma Hams. The pigs used in
manufacture must also have come from region. Its not cooked and tradition says that a Parma Ham is made from only
four ingredients, pork, salt, air and time.
The hams are first cured in salt for up to three months. They are then washed, dried and then hung in well
ventilated rooms where they are exposed the outside temperature and humidity. This could be another three months.
At the end of this period they are greased with a fat and salt mix and then hung in dark cellars until the curing
is completed. Depending on the size of the ham and the temperature this will be between one and THREE
So when the girl at the supermarket sticks the price tag on your ham don't go into cardiac arrest, this is not your
average sandwich ham, its very special!
Serve with a chilled Riesling or Pinot Blanc.
What Do You Need?
A glug or Two of extra virgin olive oil
Salt and pepper (to taste)
1 Slice Parma Ham per Skewer.
1 Ripe Spanpsek or Honeydew Melon.
Buffalo Mozzarella (water-packed)
20 or 30 leaves of fresh mint.
And This Is What You Do!
Make the dressing by combing the olive oil, mint leaves and salt in a pestle and mortar and then bash then
into a runny paste. Add pepper to taste.
Peel and cut the melon into wedges, removing the seeds as you go. Then cut the wedges into 2cm square
Cut the Parma ham lengthwise into 2 or 3cm wide strips. Then roll them into tubes.
Cut the mozzarella ball into cubes about 1 or 2cm square.
To assemble skewers, place one piece of melon, followed by one piece of rolled up parma ham, then one slice of
mozzarella, another piece of parma ham, and a last piece of melon.
For two people make 4 or 6 Skewers. Place your finished skewers on a platter and spoon the dressing over them.
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