Honey Baked Ham Salad ...with wilted caraway slaw and rye croutons
Ready for something traditional with a nontraditional twist? Impress your table of Easter guests with this eye-catching ham salad. Or jazz up your leftover ham and skip the boring ham sandwich!
Brunch, Main Course, Salad, Supper
American, Farmers Market, Garden Goodies, Summer Food
caraway, honey baked ham, rye croutons, salad, slaw
finely shredded green cabbage
finely shredded purple cabbage
cut in thin slivers
thinly sliced celery
juice from a jar (24 ounces) of bread and butter pickles
(We used Mt. Olive Sweet Heat.)
preferred salad oil
crushed red pepper
HAM and TOPPINGS
honey baked ham,
blanched and chilled
drained bread and butter pickles (from juiced above)
honey roasted cashews,
pea shoots for garnish,
Preheat oven to 350 degrees.
For the croutons, butter the bread, cube and place on a baking sheet. Toast in the oven for at least 5 minutes or until desired crunchiness. Cool.
For the slaw, combine ingredients into a container with a cover. Then place dressing ingredients in a jar and shake. Pour over slaw mixture, cover and shake to coat.
Marinate several hours or overnight, shaking occasionally.
To assemble, spread slaw onto serving platter. Garnish with ham, toppings and croutons.