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SLICE the galia melon into 4 equal pieces using the chefs knife. CUT out little balls of melon using the melon baller. PUT the melon balls into the small bowl.
REPEAT this step until most of the melon has been used up.
DRAIN liquid from the mini mozzarella balls package. REMOVE the dried Spanish / Italian ham from its package and slice into 4 equal pieces. PIERCE a melon ball on a wooden skewer.
FOLD 1/4th dried ham and pierce it on the skewer too, then add a mini mozzarella ball. ADD dried ham and finish with a melon ball. REPEAT this step until the ingredients have been used up.
STORE the melon, mozzarella and prosciutto skewers while refrigerated for up to a day. Make sure to cover the tapas with some cling film. Best enjoyed with a little bit of balsamic crème!