Melon Balls With Virginia Ham

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Total Time
1 hr
0 mins

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

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  • 2 medium honeydew melon
  • 1 lb ham, thinly sliced (Virginia or other, see note in directions)


  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.