Cantaloupe Coupe

Melon and ham team well in this individual salad.

Makes 6 servings.

3 small firm ripe cantaloupes
3 cups cooked rice (3/4 cup uncooked)
1/2 cup sliced celery
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 cup mayonnaise or salad dressing
2 tablespoons honey
1 tablespoon lime juice
1/4 teaspoon ground ginger
Bibb or Boston lettuce
6 slices boiled ham (from 2 six-ounce packages)

Procedure:
1. Cut each cantaloupe in half crosswise; scoop out seeds, then make even sawtooth cuts around edge of each. Turn halves upside down on paper toweling to drain; cover; chill.
2. Pare cantaloupe trimmings; dice and combine with rice, celery, pecans and raisins in a large bowl.
3. Blend mayonnaise or salad dressing,honey, lime juice and ginger in a 1-cup measure;pour over rice mixture; toss lightly to mix. Chill at least an hour to season and blend flavors.
4. When ready to serve, run a knife around inside of rind of each melon half to loosen meat, then cut meat into wedges, leaving in place in shell. Place halves on serving plates.
5. Line each with 2 or 3 lettuce leaves; pile rice mixture on top. Cut each ham slice lengthwise into 4 strips; roll each into a rosette; tuck 4 into rice salad in each cantaloupe.