Melon Balls With Virginia Ham |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This appetizer originally came from a Colonial Williamsburg cookbook. It is now part of our Thanksgiving afternoon, leading up to dinner. Ingredients:
2 medium honeydew melon |
1 lb ham, thinly sliced (virginia or other, see note in directions) |
Directions:
1. Cut melons in half.
2. Scoop out seeds and discard.
3. Scoop out balls with a melon ball scooper, approximately 1 in diameter.
4. Slice ham into strips about 1 by 4 .
5. NOTE: Virginia ham is much saltier than our common ham. Since it is not available in my normal store, I use the packaged ham luncheon meat that is preformed into a rectangle (Danola brand), cutting it lengthwise.
6. Wrap each melon ball with a strip of ham and secure with a toothpick.
7. Chill and serve.
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