Cut the melon in half, scoop out the seeds, and use a melon baller to scoop 20 even balls.

Pat the melon balls dry with a paper towel so the prosciutto sticks without sliding off.

Tear the prosciutto into 20 strips, about 1 inch wide.

Wrap one strip of prosciutto around each melon ball and fold a mint leaf against the side as you wrap.

Secure each bite with a cocktail pick pushed through the prosciutto, mint, and melon together.

Arrange the bites on a platter in a single layer, cover, and refrigerate up to 4 hours.

Just before serving, warm the honey for 10 seconds in the microwave so it loosens, then drizzle it over the bites along with the balsamic glaze.

Taste one bite before the others go out, checking that the melon is sweet and the prosciutto salty enough to balance it; add a pinch of flaky salt if needed.