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Gooey Proscuitto leftovers

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I has a party yesterday and made melon balls wrapped in prosciutto. Amazingly, I made too much and refrigerated them. Today they are a gooey mess. I hate to toss all that expensive prosciutto unless I come up with a quick solution. I can make a cantalope slushy, but should I a) toss b) fry, c)freeze or d) great solution here?

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  1. I'm guessing the salt in the prosciutto broke down the melon and it leached water? In that case, I would just get rid of the melon and cook the prosciutto to remove the water and crisp it up. You can then use it like bacon and sprinkle it over salads or fresh cut tomatoes, etc.

    2 Replies
    1. re: Shaw Oliver

      I am pulling out the skillet as I type. It just looked so unlike bacon, that I forgot that's what it is fundamentally.

      1. re: wegolf

        Well, prosciutto is from the hind leg of a pig. Ham would be the most pedestrian term for it. Bacon is from the belly of a pig and is much higher in fat.

        Either way, you can crisp it up in a pan or in an oven. Given that it is summer, a pan would be most welcome at my house. ;-) You might have some melon flavor left over, but that's no big deal in most cases.

        Pancetta and bacon are basically the same thing, bacon being cured and smoked, pancetta is simply cured.