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HAM SALAD
I've revived the grinder Mother gave me many years ago & am putting it to good
use these days!
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Rather than trying to specify measurements, I have included the INGREDIENTS &
FINISHED PRODUCT photos as an indication of how much of each item I used to
make a little over a quart of ham salad.
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Before cholesterol awareness, my mother & grandmother would have ground in all
of
the ham fat & added a little mayonnaise to the ground mixture. The ham that
you see in the INGREDIENTS photo was the last bit left on a whole ham we'd
baked a week or so before. Prior to making the salad, I trimmed off almost all
the fat and reheated the ham with a tiny bit of water in a covered frying pan
to kill the accumulated bacteria. Because this is a drier product than it is
when the ham fat is included, I probably use more mayo than Mother & Grammy
did. I compensate by using low-fat mayo. This is a dish in which
you shouldn't miss the fat that would have been in the "real" mayo.
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In addition to the ham, celery & bell pepper shown & the mayonnaise discussed,
I add pepper to taste. There's usually enough salt in the ham & mayo that you
won't need any more. We like to make our ham salad sandwiches on
Pumpernickel with a couple of big (green leaf, oak leaf, red, etc.) lettuce
leaves. Ginger Pear pickles are a good complement as a side dish.
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Last Modified September 26, 2003
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