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!
Keyword caraway, honey baked ham, rye croutons, salad, slaw
Author Wendy Perry
Ingredients
CROUTONS
4slicesrye bread
2tablespoonssoftened butter
SLAW
8cupsfinely shredded green cabbage
4cupsfinely shredded purple cabbage
2smallred onions,cut in thin slivers
3cupsthinly sliced celery
DRESSING
¾cupjuice from a jar (24 ounces) of bread and butter pickles (We used Mt. Olive Sweet Heat.)
1 ½cupspreferred salad oil
1teaspooncrushed red pepper
2teaspoonscaraway seeds,crushed
1teaspoondry mustard
1teaspoonsalt
½teaspoonblack pepper
HAM and TOPPINGS
about 2 poundshoney baked ham,chopped
1bunchbroccolini florets,blanched and chilled
4boiled eggs,chopped
drained bread and butter pickles (from juiced above)
1cuphoney roasted cashews,crumbled
pea shoots for garnish,optional
Instructions
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.