Instructions: Cut ham slices into strips that are about 1 inch wide by 4 inches long. Halve both melons and remove all the seeds. Use a melon ball spoon to form 1 inch round melon balls. Drain melon balls on paper towels to remove excess moisture. Wrap each melon ball with a strip of ham and secure with a toothpick. Chill before serving.

Chefs Notes: Virginia Ham is salty which works well with the sweetness of the melon. If you are unfortunate enough to not have access to Virginia Ham, just use another brand of salt-cured ham.

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