Mix together the glaze ingredients in a saucepan over medium-high heat. Bring to a boil and reduce by about 25% (the mixture should be starting to get syrupy at this point). Remove from heat and set aside to cool.
Meanwhile, wrap each piece of cantaloupe in two pieces of prosciutto (skewer to secure the meat, if necessary). Preheat, scrape, clean and oil the BBQ/grill. Once the grill is hot, cook each piece of melon until there are grill marks on each side of the meat. Brush with glaze and flip over to caramelize the glaze slightly. Do this twice on each side of the melon. Remove from the grill and serve immediately.
Yield: 3-6 servings