1. Peel and seed the melon; cut into pieces. Macerate the melon pieces for 15 minutes in the honey, lemon zest and Sauternes.
2. Meanwhile, cut the Bayonne ham into thin slices; place them between two sheets of parchment paper and place everything between two baking sheets.
3. Cook in a preheated 175° C (345° F) oven for about 10 minutes in order to dry the ham and make it crispy.
4. Soften the sheets of gelatin in some cold water. 
5. In a blender, liquefy the melon and its marinade as smoothly as possible; take a little of the mixture and bring to a boil.
6. Add the softened drained gelatin and whisk until melted.
7. Stir the gelatin mixture into the remaining melon mixture and pour into a loaf pan. Refrigerate for 12 hours.  
8. When set, cut the melon jelly into 2 cm cubes, coat one side with Espelette chili and top with a ham chip.

..........
Photo: Christophe Girardot ; in collaboration with AAPrA (Association Aquitaine de promotion agroalimentaire)