Tuesday, January 5, 2010

Today's (Ham) Lunch

During the next few weeks I am guessing you will be seeing a lot of leftover smoked ham recipes on Sag Harbor Days, since I have quite a lot of this delicacy in my refrigerator. Today, for lunch, I made this ham salad, which I sandwiched between slices of toasted rye bread:

Ham and Apple Salad
Makes enough for two sandwiches

1/3 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon chopped chives
1/2 teaspoon cider vinegar
1 cup finely diced smoked ham
1 small Granny Smith apple, peeled, cored, and cut into small dice

In a medium bowl, whisk together the buttermilk, mayonnaise, chives, cider vinegar, salt, and pepper to taste. Add the ham and apple and toss to coat.

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