Category Archives: Salads

DEVILED HAM SALAD

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This Christmas, my Dad sent us a Ready-to-Cook, Bone-In, Corn Cob Smoked Ham from Harrington’s of Vermont:

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This was a special gift for two reasons.  First, gift giving used to be my Mom’s domain.  After she passed away in 2012, Dad half-heartedly took over gift giving.  I was impressed  — this was a really thoughtful gift, a holiday treat for the whole family to enjoy.  Second, this was a really great ham.  My Dad commented that my daughter would enjoy watching my husband carve it at the table.  He was remembering a Thanksgiving about a decade ago, when my young daughter could hardly wait for the picture-perfect turkey to be brought out in all its crisp-skinned glory.  My Dad, however, had carved the turkey in the kitchen, and when my daughter saw the pile of sliced turkey, she burst into tears.

The ham baked up nicely, and the tantalizing smoky aroma filled the house:

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As much as we enjoyed the baked ham, I think we were looking forward to the leftovers even more.  My daughter has set some aside for Spaghetti Carbonara.  The meaty bone will be put to good use in bean soup.  And today I made Deviled Ham Salad for lunch on this lazy New Year’s Day.

Whether you’ve got leftover ham, or just start with a package of ham from the deli section, Deviled Ham Salad is easy and tasty, either as an appetizer with crackers, or as a sandwich filling.  I like to finely chop the ham and pickles in a food processor, making sure not to overprocess, so that the ham salad has some texture.

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DEVILED HAM SALAD
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Recipe type: Pork, Salads, Appetizers
 
Ingredients
  • 2 cups finely chopped ham
  • ¼ cup finely chopped dill pickles
  • 1 tablespoon Dijon mustard
  • 3 tablespoons mayonnaise
  • Freshly ground black pepper
Instructions
  1. Place all ingredients in a medium bowl and mix until thoroughly combined. Serve with crackers, or use a sandwich filling.

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The food processor makes quick work of finely chopping the ham

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The canned stuff ain’t got nothing on this!

VIETNAMESE DUCK AND CABBAGE SALAD

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It’s been really hot here this weekend.  Although I like to cook a hearty Sunday dinner in the cooler month(s), this time of year main course salads are my idea of a perfect Sunday dinner.  This Vietnamese salad was just right for my husband and I tonight, and there was still room for ice cream for dessert.

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VIETNAMESE DUCK AND CABBAGE SALAD
Author: 
Recipe type: Salad, Main Course
 
Ingredients
  • 1 cup shredded roast duck (rotisserie duck from freezer section works great)
  • 3 cup finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • 2 large radishes, grated
  • 2 tablespoons chopped fresh mint, plus 2 sprigs for garnish
  • 12 large shallots, peeled and thinly sliced into rings (for optional garnish)
  • Vegetable oil, for frying shallots
  • 1 small clove garlic
  • Pinch of kosher salt
  • 1 tablespoon fish sauce
  • 5 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon vegetable oil
  • 1 teaspoon honey (or to taste)
  • ¼ teaspoon crushed red pepper
  • Freshly ground black pepper, to taste
Instructions
  1. In a large bowl, mix together duck, cabbages, radishes, and mint. In a small heavy saucepan over high heat, add enough oil to come up ¼". When oil is hot, add shallots and fry until golden brown and crispy. Remove from heat, and using a slotted spoon, remove shallots from oil to paper towel-lined plate.
  2. To make dressing, place garlic in a mortar, and add pinch of kosher salt. Using pestle, mash garlic to a paste. Add fish sauce, rice vinegar, oil, and honey, mixing well. Pour over cabbage mixture. Mix in red pepper and black pepper.
  3. To serve, divide salad among two plates. Top with fried shallots and mint sprigs, and serve.

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