Melon & Ham Recipe
canary melon, lady edison country ham, charred poblano buttermilk, sorghum, cotija, cilantro
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Poblano
Char the poblano pepper over an open flame or under a broiler until the skin is blackened. Place it in a bowl, cover with plastic wrap, and let it steam for about 10 minutes. Once cooled, peel the skin, remove seeds, and chop it finely.
Make the Buttermilk Sauce
In a bowl, combine the charred poblano, buttermilk, and sorghum syrup. Mix well and season with salt and pepper to taste. Set aside.
Prepare the Melon
Cut the canary melon in half and remove the seeds. Scoop out the flesh into bite-sized pieces and arrange them on a serving platter.
Assemble the Dish
Layer the country ham slices over the melon pieces. Drizzle the poblano buttermilk sauce over the ham and melon. Sprinkle crumbled cotija cheese and chopped cilantro on top.
Serve
Serve immediately as a refreshing appetizer or light main course.