Halve the melon, remove the seeds, and scoop out the flesh. Squeeze the lemon to extract the juice.
Blend the melon flesh with the lemon juice, nutmeg, cloves, and 10 cl (100 ml) water until it achieves a smooth soup consistency. Pour into a soup tureen and chill for at least 1 hour.
Meanwhile, finely dice the cured ham slices. Just before serving, stir in the ham, season with milled pepper, and garnish with mint leaves.
Serve chilled.
