Hearty Ham Salad

by Michele Cheplic | More from this Blogger

18 May 2008 02:02 PM

If you have leftover ham in your refrigerator this is the ideal recipe for you. My dad loves ham and even when he was cooking for our family of eight he would make sure he had enough leftover to make ham salad the next day.

Growing up I was never that fond of ham salad. Then I was introduced to the following recipe and all of sudden I became a devoted fan. No offense to my dad (who happens to be an incredible cook), but his ham salad was rather bland and uninspired. (Sorry Dad!) It wasn't until I was invited to a bridal shower for one of my best friend's that I stumbled upon this delicious hearty ham and apple salad. It's not just the Granny Smith apples that give this recipe an added punch, but the combination of the salty ham, the tart apples, the crunchy and sweet candied pecans and the rich balsamic vinegar that makes it so mouth-wateringly delicious.

If you are not a big fan of leftover ham I urge you to give this recipe a try. By the time you finish the last bite I guarantee the next time you are buying a ham you'll upsize just so you'll have enough to make this salad the following day.

HEARTY HAM SALAD

Ingredients:

2 tablespoons unsalted butter

3/4 cup pecan pieces

1/4 cup packed light brown sugar

1 cup diced unpeeled Granny Smith apples, tossed with lemon juice to prevent browning

2 tablespoons balsamic vinegar

1 tablespoon chopped shallots

1/2 cup olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 head bibb lettuce, separated into leaves, washed and patted dry

1 bunch watercress, stems removed, washed and patted dry

1 cup julienned baked ham

Chopped chives for garnish

Directions:

In a large skillet, melt the butter over medium-high heat. Add the pecans, and cook, stirring, until lightly toasted and fragrant, approximately 3 minutes. Add the sugar and cook, stirring, until the sugar is melted, approximately 30 seconds. Remove from the heat and transfer to a baking sheet lined with waxed paper or aluminum foil, and separate so the nuts are not touching each other.

In a bowl, whisk together the vinegar and shallots. Add the oil, whisking, until smooth. Add salt and pepper and whisk again to incorporate.

In a large bowl, place the watercress, apples, candied pecans and ham. Add about 1/2 cup of dressing and toss to coat. Sprinkle with chives.

Place salad mixture between two slices of your favorite bread or roll.

Serves four to six.

Related Articles:

Ham and Hashbrowns---A New Twist on an Old Favorite

What to do with Leftover Easter Ham

How to Glaze a Ham

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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