My cookbook states ‘Parma ham’, but any air-dried ham will do; English cooks do not always realise that the two are not synonymous; we used to have it more often in Germany. The melon needs to be ripe, and the pear ripe and juicy. I served these for lunch, along with a ‘finish in the oven’ ciabatta, real coffee, nice cheese, and so on. We all had a very nice sit down lunch together. Hannah really likes this type of ham; Sam doesn’t like it . All the more for us, then.