Cold melon soup with Ganda ham

For ➍
1 ripe cantaloupe melon 1 kg
juice of 1 orange
juice of a ¼ lemon
½ ts sea salt
½ ts pink pepper*
sugar**
4 slices Ganda ham, cut in ribbons***

Peel the melon. Purée the meat. Mix juices through it. Add salt, pepper and sugar to taste.
Refrigerate for a few h.
Spoon ¼ of the ham through the soup. Serve and decorate with the rest of the ham.

(Add a few ice cubes).

*Or use shichimi togarashi mix
**optional
***Use Parma ham instead.
Dry-cured Ganda ham is made near Ghent and is considered to be as tasteful as the Parma.