Melon Balls With Virginia Ham Recipes

Steps:

• In a large bowl, combine ground ham, cream cheese, hot sauce and mustard until well blended. Roll into a ball and then roll in chopped peanuts. Garnish with cherry on top of ball. Serve on cheeseboard with crackers.

Steps:

• Use a melon baller to scoop out balls of flesh from the cantaloupe; place balls in a large bowl. Repeat with the honeydews and add the balls to the bowl. Use the handle of a teaspoon to scrape out the visible watermelon seeds in rows, then scoop out flesh with the melon baller. Add to other melon balls and toss well with orange juice to combine. Chill.
• In a medium bowl, whisk together the honey and lime juice until honey is liquefied. Whisk in yogurt; taste and add more honey or lime according to your taste.
• Divide melon balls between 4 serving dishes and drizzle 1/2 cup yogurt over each. Enjoy.

Steps:

• Make corn bread rounds:
• Put oven rack in middle position and preheat to 350°F.
• Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
• Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
• Top rounds:
• Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.

Steps:

• Remove rind from cantaloupe and cut into 1 1/2-inch pieces for a total of 24.
• Lay ham slices on work surface. Cut slices lengthwise into thirds.
• Place one melon piece in center of each piece of ham.
• Sprinkle with lime juice, then cayenne, on each piece.
• Wrap ham around melon, securing together with toothpicks or decorative skewers.
• Serve immediately.

Steps:

• Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

Steps:

• Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.

Steps:

• Cut melons in half.
• Scoop out seeds and discard.
• Scoop out balls with a melon ball scooper, approximately 1" in diameter.
• Slice ham into strips about 1" by 4".
• 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.
• Wrap each melon ball with a strip of ham and secure with a toothpick.
• Chill and serve.