Melon with Black Pork Ham and Pumpkin Jam

A summer starter with an Alentejo soul

When the heat sets in across the Alentejo, the table calls for something light — without sacrificing flavour. This starter pairs sweet, fragrant melon with thin, rich slices of our Varanegra black pork ham, cured for 30 months, and finishes with a surprising touch of pumpkin jam that brings everything together in perfect harmony.

No stove, no oven. All you need is good produce — and in the Alentejo, there’s never a shortage.

Ingredients (serves 4)

• 1 ripe melon (preferably Piel de Sapo or Cantaloupe)
• 80 g Varanegra Black Pork Ham (cured for 30 months)
• 2 tablespoons Herdade do Estacal Extra Pumpkin Jam
• Fresh mint leaves, to taste
• A drizzle of Galega extra virgin olive oil
• Freshly ground black pepper

Method

1. Halve the melon, remove the seeds and peel it. Cut into generous slices or cubes.
2. Arrange the melon slices on a serving platter or plate.
3. Lay the Varanegra ham slices on top, letting them drape naturally in waves.
4. Add small spoonfuls of pumpkin jam across the platter.
5. Finish with fresh mint leaves, a drizzle of Galega olive oil and freshly ground black pepper.
6. Serve immediately, well chilled.

Notes and suggestions

The secret to this recipe lies in the quality of the ingredients. Varanegra ham, slowly cured for 30 months from free-range Alentejo black pork, has beautifully marbled fat and an intense flavour that contrasts perfectly with the sweetness of the melon. The pumpkin jam adds a warm, velvety note that comes as a surprise.

For a more elaborate version, you can add shavings of aged sheep’s cheese or a few toasted walnuts.

"In the Alentejo, eating well isn’t a luxury — it’s a tradition."

For another fresh starter with ham, also try Alentejo gazpacho with black pork ham.