Melon Balls With Virginia Ham

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

• Ready In: 1 hr
• Serves: 20

Ingredients

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

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.