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Serrano and melon jelly

Make the traditional sweet melon and salty ham appetizer more sophisticated.


1 pk gelatin (or enought o gel 2 cups of liquid)
2 c melon (melon juice)
2 T wine (Port wine)
3 sli ham (Serrano ham, cut into thin strips)


  1. If using gelatin sheets, soak them in water to soften.
  2. On a very low heat, melt the gelatin in a pan with the Port wine. Remove from heat and add melon juice, mix well.
  3. Distribute among 4 single containers and chill until set, over 3 hours.
  4. To get the jelly shapes out of the molds, warm the mold by quick partial immersion into hot or boiling water then turn onto a plate.
  5. Scatter Serrano ham strips around the melon jelly.
Total time
20 minutes
Cooking time
Preparation time
12 servings


Cut one 3 lb melon into chunks and juice, measure 2 cups of juice.

If you don't have a juicer, dice the melon and process in the blender, then strain the pulp, pressing to obtain the most liquid.

You can substitute gelatin sheets with no flavor gelatin powder dissolved in a little water and the Port. Do not use the microwave to melt gelatin with alcohol.

If you don't have Serrano ham, substitute with prosciutto.


Spanish cuisine

easy, chill
appetizers, brunch, summer
Spanish food recipes
Food in Europe