While Ducks Eatery in New York City offers a meat-centric menu, it recently introduced an intriguing plant-based dish in the form of a smoked watermelon ham. As William Horowitz, chef and owner at Ducks Eatery, explains, “we simply do the same thing we’ve been doing for thousands of years to meats—but we do it to a melon.”
The process of making the smoked watermelon ham takes between four to six days, which involves brining the melon in coriander, oregano and salt and then drying it and smoking it. To finish off the "ham," Ducks Eatery makes sure the watermelon is based with olive oil, rosemary and its own juices. Due to the use of oakwood ash, the smoked watermelon takes on a unique look and texture that resembles a traditional smoked ham.