First time I made this, I didn’t expect much. Parma ham, melon, a few leaves. That’s it? But wow. The second that salty ham hit the cold, sweet melon—bam. It was like my taste buds woke up from a nap. Sharp, soft, lush. Unexpectedly lush. Jamie Oliver really nails that whole effortless elegance thing. I thought, this one’s going into my forever rotation.
Ingredients Needed
- 1 ripe honeydew melon (one that smells like summer, y’know?)
- About 176g of Parma ham, torn into soft, floppy ribbons
- A handful or so of wild rocket (or arugula, if you’re across the pond)
- A pinch of cracked black pepper (grind it fresh—it matters)
- 4 teaspoons rapeseed oil (canola if that’s what you’ve got)
- Mint leaves if you’re feeling fancy
How To Make Jamie Oliver Parma Ham And Melon Starter
- Started with the melon. Peeled it slowly, carefully—there’s something meditative about that smooth green skin. Scooped out the seeds, sliced it thick. Not perfect slices. More like… generous. Like the kind you’d give a friend, not a guest.
- Spread those slices on plates. Layered the Parma ham next. It fell in soft folds, like silk napkins, kind of beautiful actually. Then rocket—peppery and wild, tossed on top like it just blew in from the garden.
- Cracked black pepper over everything. Fresh is punchier. Warmer, too. Then came the drizzle. Oil poured like liquid gold. I stood back and admired it. It looked like summer.
- Mint, Optional. But I love it. It gives you this cool burst between bites. Like a breeze sneaking in through the window.
- And that’s it. Serve it cold, when the melon’s still singing with juice. I wouldn’t wait.
Why I Love This Recipe
Made it on a hot Tuesday in July. No plans, no fuss. Just me, my cousin, and a bottle of something crisp. We ate this out on the balcony, feet up, plates on laps. It felt like a scene from a life I want more of.
Tips Recipe
- Pick a melon that smells like candy and gives a little when you press the end.
- No Parma ham, Prosciutto will do. Serrano too.
- Add the oil right before serving. Trust me. Rocket gets sad if you don’t.
- Freshly cracked pepper—always. It’s the small stuff.
- Skip the mint if it feels like too much. Or don’t. Up to you.
How To Store This Jamie Oliver Parma Ham And Melon Starter
Room temp: Don’t. Fridge: Wrap it tight or seal it up. Two days, max. Freezer: Nope. Melon doesn’t survive. Reheating: It’s cold food. Just eat it as is.
Let’s Answer a Few Questions! (FAQs)
Can I swap the melon?
Yep. Cantaloupe or even watermelon. Each brings a different vibe.
No Parma ham at the shop?
Grab prosciutto. Or Serrano. Something dry-cured.
Cutting tips?
Melon baller if you’re feeling fancy. Otherwise, thick slices do just fine.
Wine?
Something white, crisp, not too sweet. Think Sauvignon Blanc.
Making it veggie?
Sure. Halloumi’s a solid move. Feta works too.
Nutrition Facts (per serving)
- Calories: 200 a plate.
- Carbs: 13.2g
- Protein: 13.5g
- Fat: 11g
- Sugar: 13g
- Fibre: 1.9g
- Sodium: 2.4g
Try More Recipe:
Jamie Oliver Parma Ham And Melon Starter
Course: AppetizersCuisine: British4
servings10
minutes200
kcalA chilled, no-fuss starter that’s salty, sweet, and ridiculously good.
Ingredients
1 honeydew melon
176g Parma ham
50g rocket
Black pepper
4 tsp rapeseed oil
Fresh mint (optional)
Directions
- Peel and slice the melon.
- Layer melon on plates. Drape with Parma ham.
- Toss on rocket. Crack black pepper over the top.
- Drizzle with oil right before serving.
- Add mint if using.
- Eat cold. Preferably with your fingers, outside, laughing with someone you like.
Notes
- Pick a melon that smells like candy and gives a little when you press the end.
- No Parma ham, Prosciutto will do. Serrano too.
- Add the oil right before serving. Trust me. Rocket gets sad if you don’t.
- Freshly cracked pepper—always. It’s the small stuff.
- Skip the mint if it feels like too much. Or don’t. Up to you.