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User:Jukeboksi/Kitchenblog
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===Air-dried ham with melon=== *[[Class]]: starter, general knock-your-tongue-out *[[Preparation]]: 10 minutes *[[Skill requirements]]: very low *[[Hardware]]: [[knife]], [[spoon]], [[board]], [[plate]] *[[Clean up]]: 2 minutes *[[Cost]]: High *[[Groups]]: [[non-halal]], [[non-kosher]], [[non-vegetarian]] (non-vegan implied) *[[Performance]]: Ultra-yummy if you can afford it. Air-cured ham is quite different from say "normal" ham so it doesn't perform that well for everybody. *Get half a [[melon]], preferably a very sweet, orange one. A watermelon will not work otherwise it's your fancy. *Remove seeds with a spoon *Use the spoon to carve nice sub-mouthful sized pieces of the melon *Get 100g or so [[air-dried ham]] that is sliced ultra-thin. Italians will insist on using [[Parma]] naturally 'cause they have this EU protection thingy that only air-cured ham from Parma can be called "Parman ham". *Cut each slice into two narrower slices. A whole slice would ruin the balance *Wrap each melon piece in ham ---- 14.12.2003 I'm not actually making this now but I often do and it's such a excellent sidekick to many salads and stuff that I just gotta share this with you.
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