Ham N Cheese Potato Salad Food

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HAM SALAD



Ham Salad image

Don't know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield about 4 cups

Number Of Ingredients 6

1/2 cup mayonnaise, plus more if needed
2 tablespoons whole-grain mustard
1 pound leftover baked ham, cut into 1-inch chunks
1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice, plus more if needed
2 inner ribs celery, finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
1/2 small red onion, finely chopped

Steps:

  • Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

PEACH GINGER GLAZED HAM



Peach Ginger Glazed Ham image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 5

One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion
1 teaspoon coriander seeds
One 13-ounce jar peach preserves
1/4 cup fresh lemon juice (about 1 lemon)
One 3-inch piece ginger, sliced

Steps:

  • Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
  • Meanwhile, toast the coriander seeds in dry skillet until fragrant, about 1 minute. Cool and crack in a mortar and pestle or on a cutting board with a small pan. Combine the peach preserves, lemon juice, ginger and coriander in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until thickened, 10 to 15 minutes. Strain into a small bowl.
  • Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy, glazed and well browned, about 45 minutes more.

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