Meat Salads comma Ham
I like the Deli, but not that you cannot control what is in the mix. So, I'm left with do-it-yourself.
Prep: 5-10 mins.
This one is pretty simple.
Most often, you can find the ends of a really good honey glazed ham for cheap, at your Deli. Grab 'em and recycle the saved money into a fine bread (see above).
Cube about 1/4 of the ham, into 3/8th cubes maximum. Put it in the microwave for 1-2 minutes, until just getting crispy (be sure to cover while it cooks - they will jump like Mexican beans, sometimes).
In small chunks, put the rest of the ham into a blender/food processor. Put in some Gerkins pickles (do not substitute!), cut in rough pieces so the blender doesn't run as long. Run the blender until all is chopped, but not mushed (n.b. do not 'rush' and put in dressing of any kind - it usually foils the processor action).
Remove, add the crisped pieces and mix with a small bit of light mayo or miracle whip, just enough to bring it together.
Keeps up to two weeks.
Variations:
1. If you like ham and turkey, the mix that works is about 2 parts turkey to 1 part ham (but no more!). Turkey can mush (and I really hate that), so I have a special tool to deal with that and avoid the blender, except if in a rush. Blend/process the turkey separately, if you must.
2. Cube and microwave some turkey pastrami instead (a major brand sells this pre-packaged quite inexpensively compared to regular pastrami and without nearly as much fat). I prefer this prep.
3. If you have some prosciutto, cut into strips one inch long and 1/8 wide and use that instead of the cubes.
4. Use a "hot ham" or a pepper ham slice. If you do, substituting a dill pickle is "okay".
Tuesday, June 17, 2008
The Week In Salads
