This classic restaurant dish would have been on almost every menu in the late Seventies and Eighties and it was traditionally viewed as a safe choice.
But in a simple dish like this with only two ingredients, both must be of impeccable quality for it to work. I used a piece of vacuum-packed ham that's been in my fridge since my trip to the Douro Valley in Portugal in June.
It was a cut from the shoulder and smoked at a fairly high temperature and it came from the local butcher who cures and smokes every part of the pig so it was more or less cooked.
It worked a treat with a succulent Charentais melon. I'm not going to give you a recipe for this dish, but just encourage you to shop a bit harder for some really good ham and a decent melon – that's it.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies