Grill the Parma ham until crisp, then break it up into small pieces.

In a jar, combine the olive oil, lemon juice, and honey, put the lid on the jar and shake until well mixed. Add the mint and shake again.

Cut the avocados in half and remove the pit. Dice the flesh and add them to a bowl. Quarter the melon, remove the seeds. Cut the melon into junks and add to the bowl. Pour over the dressing and mix well.

Just before serving, sprinkle the broken-up Parma ham into the salad and mix it in.

Garnish with more fresh mint, if desired