Honey Baked Ham Salad With wilted caraway slaw salad and rye croutons
Ready for something traditional with a nontraditional twist? Impress your table of Easter guests with this eye-catching ham salad. Or jazz up your leftover ham and skip the boring ham sandwich!
- 4 slices rye bread
- 2 tablespoons softened butter
- 8 cups finely shredded green cabbage
- 4 cups finely shredded purple cabbage
- 2 small red onions, cut in thin slivers
- 3 cups thinly sliced celery
- ¾ cup juice from a jar (24 ounces) of bread and butter pickles (We used Mt. Olive Sweet Heat.)
- 1½ cups preferred oil
- 1 teaspoon crushed red pepper
- 2 teaspoons caraway seeds, crushed
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Ham and toppings
- About 2 pounds honey baked ham, chopped
- 1 bunch broccolini florets, blanched and chilled
- 4 boiled eggs, chopped
- Drained bread and butter pickles
- 1 cup honey roasted cashews
- Pea shoots for garnish, optional
Preheat oven to 350 degrees.
For the croutons, butter the bread, cube and place on a baking sheet. Toast in the oven for at least 5 minutes or until desired crunchiness. Cool.
For the slaw, combine ingredients into a container with a cover. Then place dressing ingredients in a jar and shake. Pour over slaw mixture, cover and shake to coat.
Marinate several hours or overnight, shaking occasionally.
To assemble, spread slaw onto serving platter. Garnish with ham, toppings and croutons.