Melon con Jamon

A fresh Spanish favorite. Jamon with Melon—name a more iconic duo.

15-20 Minutes • Serves 4

You’ve probably had cantaloupe and cured meat at a wedding cocktail hour, but if you haven’t had it with Mercado Famous’s nutty, melt-in-your mouth Jamón Ibérico, you haven’t lived. The richness of the Jamon brings out the sweetness of the cantaloupe for a palate-pleasing masterpiece that also looks stunning on the plate.



  • 1 ripe cantaloupe (about 14 ounces)
    cut in 8 wedges and seeded
  • 2 ounces very thinly sliced Mercado Famous’ Jamón Ibérico or Serrania
  • 1⁄2 lemon
  • 1 cup packed chopped iceberg lettuce
  • 2 tablespoons fresh mint leaves, torn
  • 2 tablespoons fresh basil leaves, torn
  • extra-virgin olive oil: a generous drizzle
  • kosher salt and freshly ground black pepper



Step 1: Peel the rind off the melon wedges, then slice each wedge lengthwise in half. Arrange 4 slices on each of the serving plates.

Step 2: Drape the jamón all over the melon.

Step 3: Zest half the lemon and reserve the zest, then squeeze the juice into a medium bowl.

Step 4: Toss the lettuce, mint, and basil with the lemon juice and a pinch of salt.

Step 5: Mound the lettuce mixture on top of the jamón and melon. Drizzle with plenty of oil and grind lots of pepper on top. Sprinkle with the reserved lemon zest. Serve immediately.

Fancy it up: Replace the iceberg lettuce with Frisee and finish with a pinch of fleur de sel.

Pare it down: Skip the salad and simply lay the Jamon on the melon and scatter a few mint leave on top

Tip: Never put a melon in the fridge. Its sweetness and complexity diminish in the cold. If you bought it ripe, use it right away. Otherwise, let it sit at room temperature until you can smell its honeyed scent.