Admin Posted January 3 Report Share Posted January 3 How did the holidays turn out for you? Ultimately, mine were reasonably good although they didn’t turn out entirely as anticipated. Due to illness, the dinner that I made for Christmas Eve was only enjoyed by my son and me. It was a pretty fancy dinner for just the two of us, but I think we really enjoyed not just the food, but the time that we spent together in such elegant surroundings. I sent him home with plenty of food, but I still had a good bit of ham left, as well as the ham bone. I set the bone aside to use in pea soup, used slices in casseroles and sandwiches, and decided to toss what was left into the food processor for ham salad. Generally, when I make ham salad I use sweet pickle relish, but because I had gotten a glazed ham that had a lot of its own sweetness, I decided to replace the sweet pickle relish for olives. It made a wonderful difference! Olive Ham Salad ¾ lb. piece of baked ham, cut into chunks 1 rib celery, cut into fourths 1 scallion, cut in half 10 small pimiento-stuffed olives 1/3 c. Duke’s mayonnaise 1 t. Dijon mustard Few gratings ground black pepperPut all ingredients into the work bowl of a food processor, and pulse until. Cover and chill for at least a Cover and chill for at least an hour before serving to allow flavors to meld. This will keep up to three days, covered and refrigerated. As an Amazon Associate I earn from qualifying purchases.View the full article Quote Link to comment Share on other sites More sharing options...
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