Melon Balls With Virginia Ham

Total Time
Prep 1 hr
Cook 0 mins

This appetizer originally came from a Colonial Williamsburg cookbook. It is now part of our Thanksgiving afternoon, leading up to dinner.


  1. Cut melons in half.
  2. Scoop out seeds and discard.
  3. Scoop out balls with a melon ball scooper, approximately 1" in diameter.
  4. Slice ham into strips about 1" by 4".
  5. 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.
  6. Wrap each melon ball with a strip of ham and secure with a toothpick.
  7. Chill and serve.
Most Helpful

My grocery store was also Virginia ham challenged. I followed Donna's advice and used sandwich ham. The results were quite good. Next time I will make this whan honeydews are in season.

Julie3551 November 17, 2007