Best Ham Dressing Recipes

COBB SALAD WITH HAM AND HOMEMADE DRESSING

Steps:

• Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
• Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
• Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING

Steps:

• Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
• Choose two attractive plates or bowls and start to assemble the salad.
• Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
• Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
• Pour over the honey & mustard dressing - giving the salad a liberal dousing!
• Season and scatter the chopped chives and/or the chopped chervil over the top.
• Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
• Optional ideas:.
• You could also add peas, broad beans, olives or crispy bacon!

MELON AND PARMA HAM SALAD WITH MINT DRESSING

Steps:

• Pulse the dressing in a blender adding the mint leaves last, leaving them only half blended into the dressing. Put in the fridge until ready to use.
• Assemble the salad any way you like (see above) grilling the parma ham until crisp for a change or if you like it like this (it does add another dimension done like this, but I do like it raw too).
• Pour a little of the dressing over the salad and serve with extra dressing on the side for those who want more. Some nice crusty bread wouldn't go amiss either!

CHOPPED HAM & APPLE SALAD WITH CREAMY PARMESAN DRESSING

Steps:

• http://www.eatingwell.com/recipes/ham_apple_salad_creamy_parmesan_dressing.html From EatingWell: January/February 2014 1.Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl. 2.Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat. Tips & Notes •Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. • For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.

CORN BREAD DRESSING WITH HAM, FENNEL, AND CARROTS

Steps:

• Melt butter in large pot over medium heat. Add ham and sauté until browned, about 8 minutes. Using slotted spoon, transfer ham to extra-large bowl. Add onions and next 6 ingredients to drippings in pot. Cover and cook until vegetables begin to brown, stirring often, about 15 minutes; add to ham. (Can be made 1 day ahead. Cover and chill. Reheat before continuing.)
• Stir all bread into ham mixture; add 31/4 cups broth. Season stuffing to taste with salt and pepper; mix in eggs.
• To bake stuffing in turkey:
• Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake stuffing in dish:
• Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

CHOPPED HAM & APPLE SALAD WITH CREAMY PARMESAN DRESSING

Steps:

• Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl.
• Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat.

PINEAPPLE DRESSING FOR HAM

Steps:

• Mix butter and sugar and add one egg at time until creamy.
• Add drained pineapple and cubed bread and pour into a greased casserole dish.
• Bake for 50 to 60 minutes at 350.

ASPARAGUS HAM SALAD WITH MUSTARD DRESSING

Steps:

• In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6 minutes; drain well. Cover and refrigerate for at least 1 hour. , Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well. Cover and refrigerate at least 1 hour. Place asparagus in a serving bowl. Top with ham, onions and dressing. Serve with a slotted spoon.

MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING

Steps:

• Make dressing:
• Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended.
• Make salad:
• Toss cantaloupe and honeydew with half of dressing in a bowl. Toss arugula and ham with remaining dressing in a large bowl, then add melon and salt and pepper to taste, tossing gently. Serve immediately.
• Available by mail order through The Spanish Table (206-682-2827) and Tienda.com.

HONEY-MAPLE HAM WITH HERB-APPLE DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the hot water and chicken stock; dissolve the bouillon cube into this mixture. Pour this into the base of a roasting pan and place a roasting rack over top. Place the hams in the centre of the rack, drizzle with the maple syrup, and cover with foil.
• Place in the preheated oven for about 25 to 30 minutes, or until the hams are warmed through. Baste hams halfway through to keep them from drying out.
• Meanwhile, start on the dressing. Cut the bread into roughly 1/2-inch cubes. Place in a large mixing bowl and set aside.
• Melt 4 tablespoons butter in large, heavy skillet over medium-high heat. Add onion and celery; saute until tender and beginning to brown, about 10 minutes. Season lightly with salt and pepper. Add apples; cook until tender and beginning to brown, another 10 minutes. Stir in mushrooms and saute until tender, about 3 minutes. Add the bread cubes, mix gently until well incorporated, and reduce heat to low.
• Melt 3 tablespoons of butter in another pan over medium heat. Add herbs and toast over low heat for about 5 minutes, until fragrant. Remove from heat and pour over the bread mixture, mixing everything together over low heat. Cover.
• Remove ham from the oven. Immediately pour the liquid from the pan over the dressing and simmer, covered, for 5 minutes or until all the liquid has been absorbed. Let the ham rest for a few minutes in the meantime.
• Slice ham and serve immediately alongside the dressing.

CAESAR'S PIG ARRIBA! (WRAP W/ HAM & CAESAR DRESSING)

Steps:

• Smear each tortilla with 1-1 1/4 tablespoons Caesar Dressing.
• Sprinkle on Parmesan Cheese, just a tad for each.
• Lay lettuce leaf on next.
• Top with Ham slices.
• Lay on mozzarella cheese.
• Spoon on approximately 3 tablespoons Pico de Gallo.
• Roll up and enjoy!

HAM & WATERCRESS SALAD WITH CLEMENTINE DRESSING

Steps:

• For the dressing, put all the ingredients in a jar, along with some seasoning, pop on the lid and give it a really good shake.
• Tip the grains into a large bowl and toss through the ham, watercress, fennel, hazelnuts and parsley. Just before serving, pour over the dressing and gently toss to combine. Transfer to a serving platter and scatter over the dried cranberries.

WHITE ASPARAGUS WITH SERRANO HAM & CHIVE DRESSING

Steps:

• Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
• Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
• Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.

HAM DRESSING

Steps:

• Drain pineapple, reserving juice.
• Set pineapple aside.
• Add enough water to pineapple juice to measure 2 cups.
• Combine margarine, sugar and 2 cups liquid in a large saucepan.
• Cook over medium heat, stirring occasionally, until mixture begins to boil.
• Remove from heat.
• Add croutons all at once, tossing lightly till croutons are thoroughly moistened.
• Add pineapple, nuts and raisins, mixing lightly.
• Spoon into greased 3-quart glass baking dish, pressing into the dish lightly.
• Bake in 350° oven for 25 minutes or till piping hot.
• Serve with ham, baked beans, sweet potatoes, or mashed potatoes and hot bread (if you like).