Piel De Sapo Con Ibérico De Cebo – Andalusian Toad Skin Melon With Iberian Cured Ham Recipe by Laura
 Laura @FeelBetter Milton Keynes, England Luna Beach is one of many chiringuitos (beachside bars) that line the picturesque boardwalk that runs along the coast in Andalusia from the sand dune nature reserve in Cabopino to La Cala de Mijas. The wonderful aromas of sardines and seabass searing over the burning olive wood in the boats that line the shoreline mingle with the sea air and waft over drumming up an appetite. Whilst watching the turbot being salted and skewered in readiness for the fire, a large wine glass lined with hand-sliced Iberian field-fed shoulder ham filled with melon and topped with olives (also Spanish of course) is served. This is no run of the mill ham in this appetiser, this is Ibérico de cebo de campo (Iberian free-range fattened) ham raised on fruit, wild herbs and acorns in the open countryside and cured for 2 years. It’s harvesting time for the Spanish Piel de Sapo (toad skin) melon, affectionately known as Santa Claus melon as it lasts until Xmas. It grows to around a foot in length, is ovoid in shape and is juicy and refreshing. Fruit and cured meat dishes date back to ancient Rome. In 1970s Britain melon gondolas topped with dry-cured ham and a glacé cherry were a dinner party favourite. Melon and ham two disparate ingredients, one salty, one sweet which, when combined, become greater than the sum of the parts. Sadly, the UK has now banned the import of meat and dairy from the EU so that’s a good enough excuse if ever I heard one to hop on a plane back to Spain.#July2026 #CA2025 Luna Beach is one of many chiringuitos (beachside bars) that line the picturesque boardwalk that runs along the coast in Andalusia from the sand dune nature reserve in Cabopino to La Cala de Mijas. The wonderful aromas of sardines and seabass searing over the burning olive wood in the boats that line the shoreline mingle with the sea air and waft over drumming up an appetite. Whilst watching the turbot being salted and skewered in readiness for the fire, a large wine glass lined with hand-sliced Iberian field-fed shoulder ham filled with melon and topped with olives (also Spanish of course) is served. This is no run of the mill ham in this appetiser, this is Ibérico de cebo de campo (Iberian free-range fattened) ham raised on fruit, wild herbs and acorns in the open countryside and cured for 2 years. It’s harvesting time for the Spanish Piel de Sapo (toad skin) melon, affectionately known as Santa Claus melon as it lasts until Xmas. It grows to around a foot in length, is ovoid in shape and is juicy and refreshing. Fruit and cured meat dishes date back to ancient Rome. In 1970s Britain melon gondolas topped with dry-cured ham and a glacé cherry were a dinner party favourite. Melon and ham two disparate ingredients, one salty, one sweet which, when combined, become greater than the sum of the parts. Sadly, the UK has now banned the import of meat and dairy from the EU so that’s a good enough excuse if ever I heard one to hop on a plane back to Spain.#July2026 #CA2025 Piel de Sapo con Ibérico de Cebo – Andalusian toad skin melon with Iberian cured ham Share its first Cooksnap! Luna Beach is one of many chiringuitos (beachside bars) that line the picturesque boardwalk that runs along the coast in Andalusia from the sand dune nature reserve in Cabopino to La Cala de Mijas. The wonderful aromas of sardines and seabass searing over the burning olive wood in the boats that line the shoreline mingle with the sea air and waft over drumming up an appetite. Whilst watching the turbot being salted and skewered in readiness for the fire, a large wine glass lined with hand-sliced Iberian field-fed shoulder ham filled with melon and topped with olives (also Spanish of course) is served. This is no run of the mill ham in this appetiser, this is Ibérico de cebo de campo (Iberian free-range fattened) ham raised on fruit, wild herbs and acorns in the open countryside and cured for 2 years. It’s harvesting time for the Spanish Piel de Sapo (toad skin) melon, affectionately known as Santa Claus melon as it lasts until Xmas. It grows to around a foot in length, is ovoid in shape and is juicy and refreshing. Fruit and cured meat dishes date back to ancient Rome. In 1970s Britain melon gondolas topped with dry-cured ham and a glacé cherry were a dinner party favourite. Melon and ham two disparate ingredients, one salty, one sweet which, when combined, become greater than the sum of the parts. Sadly, the UK has now banned the import of meat and dairy from the EU so that’s a good enough excuse if ever I heard one to hop on a plane back to Spain.#July2026 #CA2025 Luna Beach is one of many chiringuitos (beachside bars) that line the picturesque boardwalk that runs along the coast in Andalusia from the sand dune nature reserve in Cabopino to La Cala de Mijas. The wonderful aromas of sardines and seabass searing over the burning olive wood in the boats that line the shoreline mingle with the sea air and waft over drumming up an appetite. Whilst watching the turbot being salted and skewered in readiness for the fire, a large wine glass lined with hand-sliced Iberian field-fed shoulder ham filled with melon and topped with olives (also Spanish of course) is served. This is no run of the mill ham in this appetiser, this is Ibérico de cebo de campo (Iberian free-range fattened) ham raised on fruit, wild herbs and acorns in the open countryside and cured for 2 years. It’s harvesting time for the Spanish Piel de Sapo (toad skin) melon, affectionately known as Santa Claus melon as it lasts until Xmas. It grows to around a foot in length, is ovoid in shape and is juicy and refreshing. Fruit and cured meat dishes date back to ancient Rome. In 1970s Britain melon gondolas topped with dry-cured ham and a glacé cherry were a dinner party favourite. Melon and ham two disparate ingredients, one salty, one sweet which, when combined, become greater than the sum of the parts. Sadly, the UK has now banned the import of meat and dairy from the EU so that’s a good enough excuse if ever I heard one to hop on a plane back to Spain.#July2026 #CA2025 Cooking Instructions 5 minutes 1 Line a large wine glass with the cured ham. It will stick to the sides of the glass due to its fat content. 2 Peel the melon, remove the seeds and chop into cubes. Fill the lined glass with the melon. Top with a skewer of green olives. 3 Serve with a glass of Manzanilla or Fino sherry. 4 1 Line a large wine glass with the cured ham. It will stick to the sides of the glass due to its fat content. 1 Line a large wine glass with the cured ham. It will stick to the sides of the glass due to its fat content. 2 Peel the melon, remove the seeds and chop into cubes. Fill the lined glass with the melon. Top with a skewer of green olives. 2 Peel the melon, remove the seeds and chop into cubes. Fill the lined glass with the melon. Top with a skewer of green olives. 3 Serve with a glass of Manzanilla or Fino sherry. 3 Serve with a glass of Manzanilla or Fino sherry. 4 4 Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 01, 2025 13:57 Milton Keynes, England Out and Out Foodie Sandgrounder #FeelBetterMK Comments Similar Recipes Marinated Cured Ham Marinated Cured Ham I love marinated salmon, so I tried to make it with cured ham. Don't use too much salt in the marinade because the cured ham is already salty. You can also use thinly sliced roast ham instead because it won't be salty like the cured ham. Make sure to use lots of salt. For 4 servings. Recipe by 1630412 cookpad.japan Cured Ham Sushi Balls Cured Ham Sushi Balls I really love cured ham. I used to go to a conveyer belt sushi joint that served cured ham sushi (that place is gone now...) After realizing that cured ham sushi is tasty, I started making them at home. This time, I made them into a cute ball sushi. When you squeeze the sushi rice into balls in Step 2, make sure not to make it too big! It should be just the right size to wrap 2 pieces of cured ham around. That size is also easy to eat. Recipe by YUZUMAMAN cookpad.japan Cured Ham & Watermelon Cured Ham & Watermelon I was eating watermelon as I was wondering about what to do with the cured ham for dinner. That's when I came up with this recipe. If the cured ham isn't salty enough, sprinkle some salt at Step 3. Recipe by Setsubunhijiki cookpad.japan Cured Ham Pizza Cured Ham Pizza I think a lot of people place the cured ham on top after the pizza has baked, but I can't be bothered with that, so I bake it with the ham already on. It's strange but the taste of the cured ham remains, without it burning. Baking your pizza in one go at 300℃ oven is the objective here. If your oven can't go up to 300℃, then you can bake the pizza pie base for 3-4 minutes without letting it burn. Once cooled, add on the ingredients and bake again and it should still crisp up beautifully. Recipe by Koba cookpad.japan Cured Ham and Marscapone Spring Rolls Cured Ham and Marscapone Spring Rolls I love marscapone cheese, so I tried matching it with cured ham. It goes great with wine. The key is to fully flavor the vegetables with Krazy salt! If you don't, they won't taste right. 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I wanted to make a similar appetizer but something simpler, easier, and a little bit creamier to enjoy with wine. It's also delicious with honey instead of oil, salt and black pepper. Recipe by Baryamau cookpad.japan Agua de Melon Agua de Melon After trying Agua de Melon at the local Cardenas Market, i knew i had to have it in my life forever, it is so delicious. Fresh and crisp. And super simple to make. Sabtsuki California Farm Parma Style Cured Ham California Farm Parma Style Cured Ham This is a dry cured ham from fresh pork shoulderham with the shoulder blade removed, airdried after curing in Himalayan coarse seasalt and prague #1 salt and washed with white vinegar. Removing the bone allows you to tie the ham tight and slice the dried ham thin across the grain by hand or on a slicer. I use cheesecloth to airdry the ham bug- free. It takes a year or more of drying to get the color and the flavor. Our climate here is desert hot with very low humidity. I home butcher in winter. A whole Parma ham now costs $300, $30 a pound. Home made, $3 a pound. Hobby Horseman Easy Chilled Tomato and Cured Ham Pasta Easy Chilled Tomato and Cured Ham Pasta This has become a family favorite since I started growing tomatoes and basil in our vegetable garden. You just have to mix things together so it's very easy. Thin pasta is best for this. If you are basil-lover, please use a lot of it! Cured ham is rather salty, so please taste and adjust the seasonings. For 1 serving. Recipe by Donpintan cookpad.japan Marinated Cured Ham Marinated Cured Ham I love marinated salmon, so I tried to make it with cured ham. Don't use too much salt in the marinade because the cured ham is already salty. You can also use thinly sliced roast ham instead because it won't be salty like the cured ham. Make sure to use lots of salt. For 4 servings. Recipe by 1630412 cookpad.japan Marinated Cured Ham Marinated Cured Ham I love marinated salmon, so I tried to make it with cured ham. Don't use too much salt in the marinade because the cured ham is already salty. You can also use thinly sliced roast ham instead because it won't be salty like the cured ham. Make sure to use lots of salt. For 4 servings. Recipe by 1630412 cookpad.japan Cured Ham Sushi Balls Cured Ham Sushi Balls I really love cured ham. I used to go to a conveyer belt sushi joint that served cured ham sushi (that place is gone now...) After realizing that cured ham sushi is tasty, I started making them at home. This time, I made them into a cute ball sushi. When you squeeze the sushi rice into balls in Step 2, make sure not to make it too big! It should be just the right size to wrap 2 pieces of cured ham around. That size is also easy to eat. Recipe by YUZUMAMAN cookpad.japan Cured Ham Sushi Balls Cured Ham Sushi Balls I really love cured ham. I used to go to a conveyer belt sushi joint that served cured ham sushi (that place is gone now...) After realizing that cured ham sushi is tasty, I started making them at home. This time, I made them into a cute ball sushi. When you squeeze the sushi rice into balls in Step 2, make sure not to make it too big! It should be just the right size to wrap 2 pieces of cured ham around. That size is also easy to eat. Recipe by YUZUMAMAN cookpad.japan Cured Ham & Watermelon Cured Ham & Watermelon I was eating watermelon as I was wondering about what to do with the cured ham for dinner. That's when I came up with this recipe. If the cured ham isn't salty enough, sprinkle some salt at Step 3. Recipe by Setsubunhijiki cookpad.japan Cured Ham & Watermelon Cured Ham & Watermelon I was eating watermelon as I was wondering about what to do with the cured ham for dinner. That's when I came up with this recipe. If the cured ham isn't salty enough, sprinkle some salt at Step 3. Recipe by Setsubunhijiki cookpad.japan Cured Ham Pizza Cured Ham Pizza I think a lot of people place the cured ham on top after the pizza has baked, but I can't be bothered with that, so I bake it with the ham already on. It's strange but the taste of the cured ham remains, without it burning. Baking your pizza in one go at 300℃ oven is the objective here. If your oven can't go up to 300℃, then you can bake the pizza pie base for 3-4 minutes without letting it burn. Once cooled, add on the ingredients and bake again and it should still crisp up beautifully. Recipe by Koba cookpad.japan Cured Ham Pizza Cured Ham Pizza I think a lot of people place the cured ham on top after the pizza has baked, but I can't be bothered with that, so I bake it with the ham already on. It's strange but the taste of the cured ham remains, without it burning. Baking your pizza in one go at 300℃ oven is the objective here. If your oven can't go up to 300℃, then you can bake the pizza pie base for 3-4 minutes without letting it burn. Once cooled, add on the ingredients and bake again and it should still crisp up beautifully. Recipe by Koba cookpad.japan Cured Ham and Marscapone Spring Rolls Cured Ham and Marscapone Spring Rolls I love marscapone cheese, so I tried matching it with cured ham. It goes great with wine. The key is to fully flavor the vegetables with Krazy salt! If you don't, they won't taste right. By separating the vegetables and cured ham when rolling, the cured ham will look great. Recipe by YUYUcafe cookpad.japan Cured Ham and Marscapone Spring Rolls Cured Ham and Marscapone Spring Rolls I love marscapone cheese, so I tried matching it with cured ham. It goes great with wine. The key is to fully flavor the vegetables with Krazy salt! If you don't, they won't taste right. By separating the vegetables and cured ham when rolling, the cured ham will look great. Recipe by YUYUcafe cookpad.japan Flower Shaped Appetizers! Easy Cured Ham and Cream Cheese Roses Flower Shaped Appetizers! Easy Cured Ham and Cream Cheese Roses I love the bright colors and eye catching shapes of flowers and roses, so I've been making a lot of edible ones. This is one of those recipes. The roses are delicious even without dressing or pepper. If you have a block of cured ham, slice it very thinly, place it so the right hand side is wider, and roll up from the left. I think bite sized roses are the best, but you can keep adding slices of ham to the right side and make the roses bigger. For 4 approximately 3 cm [1.2 in] diameter roses. Recipe by Momora cookpad.japan Flower Shaped Appetizers! Easy Cured Ham and Cream Cheese Roses Flower Shaped Appetizers! Easy Cured Ham and Cream Cheese Roses I love the bright colors and eye catching shapes of flowers and roses, so I've been making a lot of edible ones. This is one of those recipes. The roses are delicious even without dressing or pepper. If you have a block of cured ham, slice it very thinly, place it so the right hand side is wider, and roll up from the left. I think bite sized roses are the best, but you can keep adding slices of ham to the right side and make the roses bigger. For 4 approximately 3 cm [1.2 in] diameter roses. Recipe by Momora cookpad.japan Cured Ham and Figs Cured Ham and Figs You often see salad-like dishes with cured ham and figs paired with mozzarella. I wanted to make a similar appetizer but something simpler, easier, and a little bit creamier to enjoy with wine. It's also delicious with honey instead of oil, salt and black pepper. Recipe by Baryamau cookpad.japan Cured Ham and Figs Cured Ham and Figs You often see salad-like dishes with cured ham and figs paired with mozzarella. I wanted to make a similar appetizer but something simpler, easier, and a little bit creamier to enjoy with wine. It's also delicious with honey instead of oil, salt and black pepper. Recipe by Baryamau cookpad.japan Agua de Melon Agua de Melon After trying Agua de Melon at the local Cardenas Market, i knew i had to have it in my life forever, it is so delicious. Fresh and crisp. And super simple to make. Sabtsuki Agua de Melon Agua de Melon After trying Agua de Melon at the local Cardenas Market, i knew i had to have it in my life forever, it is so delicious. Fresh and crisp. And super simple to make. Sabtsuki California Farm Parma Style Cured Ham California Farm Parma Style Cured Ham This is a dry cured ham from fresh pork shoulderham with the shoulder blade removed, airdried after curing in Himalayan coarse seasalt and prague #1 salt and washed with white vinegar. Removing the bone allows you to tie the ham tight and slice the dried ham thin across the grain by hand or on a slicer. I use cheesecloth to airdry the ham bug- free. It takes a year or more of drying to get the color and the flavor. Our climate here is desert hot with very low humidity. I home butcher in winter. A whole Parma ham now costs $300, $30 a pound. Home made, $3 a pound. Hobby Horseman California Farm Parma Style Cured Ham California Farm Parma Style Cured Ham This is a dry cured ham from fresh pork shoulderham with the shoulder blade removed, airdried after curing in Himalayan coarse seasalt and prague #1 salt and washed with white vinegar. Removing the bone allows you to tie the ham tight and slice the dried ham thin across the grain by hand or on a slicer. I use cheesecloth to airdry the ham bug- free. It takes a year or more of drying to get the color and the flavor. Our climate here is desert hot with very low humidity. I home butcher in winter. A whole Parma ham now costs $300, $30 a pound. Home made, $3 a pound. Hobby Horseman Easy Chilled Tomato and Cured Ham Pasta Easy Chilled Tomato and Cured Ham Pasta This has become a family favorite since I started growing tomatoes and basil in our vegetable garden. You just have to mix things together so it's very easy. Thin pasta is best for this. If you are basil-lover, please use a lot of it! Cured ham is rather salty, so please taste and adjust the seasonings. For 1 serving. Recipe by Donpintan cookpad.japan Easy Chilled Tomato and Cured Ham Pasta Easy Chilled Tomato and Cured Ham Pasta This has become a family favorite since I started growing tomatoes and basil in our vegetable garden. You just have to mix things together so it's very easy. Thin pasta is best for this. If you are basil-lover, please use a lot of it! Cured ham is rather salty, so please taste and adjust the seasonings. For 1 serving. 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