I’m working on a recipe series that I call, A Man, A Ham, & A Plan. I bought a 5 1/2lb thin cut carver ham and I wanted to see how many dishes I could create with it. I was able to make 6 different dishes, each serving at least four. This second dish ham salad with granny smith apples, honey dew melon and a lemony vinaigrette mixed with baby arugula. Check my website and my YouTube channel for the rest!

Ham Salad with Baby Greens and Lemon Vinaigrette

Ingredients

ham salad

3/4 lb Ham, diced
1 med Shallot, minced
1 granny smith Apple, diced
1/2 tsp Lemon Zest
2 tbl Lemon Juice
1/4 cu Mayonnaise
1 tsp Fresh Dill, loosely packed then minced
1/2 tsp Black Pepper
1/2 tsp Salt

topper ingredients

1/4 Honey Dew Melon, split lengthwise
4 cu Mini Arugula, loosely packed
1 tsp minced Shallot
1/2 tsp fresh Dill, minced
2 1/2 tbl Lemon Juice
1/2 tsp Lemon Zest
pinch Salt
1/4 cu Olive Oil

Method

Place all of the ham salad ingredients in a large bowl and toss to combine. Set aside.

Trim the rind off of the honey dew melon. Using a sharp knife slice the honey melon crosswise into thin slices. Set aside.

Whisk together shallot, lemon juice, dill, lemon zest, and salt in a medium sized bowl. While still whisking, slowly add in olive oil. Continuing whisking until fully incorporated. Toss with the mini arugula and set aside.

To assemble, mound 1/4 of the ham salad mixture onto a serving plate and form into a disk (you can also use a cookie cutter ring or tuna can with the top and bottom removed). Place 1/4 of the melon slices on top of the ham salad and then top with 1/4 of the mini arugula. Repeat with remaining ingredients for 3 additional servings.

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