Ham And Swiss Salad With Red Currants Recipes

SWISS COBB SALAD

Swiss Cobb Salad image

Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

8 cups torn leaf lettuce
1/2 pound sliced deli roast beef, cut into strips
1/4 pound cubed fully cooked ham
1 medium tomato, chopped
2 hard-boiled large eggs, chopped
4 bacon strips, cooked and crumbled
1/2 cup shredded Swiss cheese
DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons honey mustard
2 teaspoons sugar
3/4 teaspoon dried oregano
1/8 teaspoon pepper

Steps:

On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.

Nutrition Facts : Calories 531 calories, Fat 42g fat (9g saturated fat), Cholesterol 171mg cholesterol, Sodium 922mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

HAM AND SWISS LAYERED SALAD

Ham and Swiss Layered Salad image

Layered salads rank among the classics in the potluck hall of fame. In this one, the combination of ham, cheese, egg and bacon is like a deconstructed sandwich, making it hearty enough for a main course. -Stacy Huggins, Valley Center, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 cups mayonnaise
1 cup sour cream
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
8 cups fresh baby spinach (about 6 ounces)
6 hard-boiled large eggs, chopped
1/2 pound sliced fully cooked ham, cut into strips
4 cups torn iceberg lettuce (about 1/2 head)
2-1/2 cups frozen petite peas (about 10 ounces), thawed, optional
1 small red onion, halved and thinly sliced
8 ounces sliced Swiss cheese, cut into strips
1/2 pound bacon strips, cooked and crumbled

Steps:

For dressing, mix first five ingredients. In a 3-qt. or larger glass bowl, layer spinach, eggs, ham, lettuce, peas, if desired, and onion. Spread with dressing. Sprinkle with cheese and bacon. Refrigerate, covered, until serving.

Nutrition Facts : Calories 501 calories, Fat 43g fat (12g saturated fat), Cholesterol 137mg cholesterol, Sodium 665mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

HAM WITH CURRANT-ROSEMARY GLAZE

Ham with Currant-Rosemary Glaze image

Garnish this glazed ham with kumquats and serve with a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive, and escarole also makes a lovely accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h5m

Number Of Ingredients 5

Ingredients

1 bone-in smoked ham (about 10 pounds), fat trimmed to a 1/4-inch thickness
2 cups black or red currant jelly or jam
3 rosemary sprigs
2 teaspoons fresh lemon juice
Pinch of salt

Steps:

Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.
Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.
Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham, and serve with sauce.

HAM AND SWISS SALAD IN A JAR

Ham and Swiss Salad in a Jar image

Home cook Stacy Huggins from Valley Center, California, sent us a great recipe for a ham and Swiss salad, and we turned it into this lunchbox-friendly version. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

3/4 cup mayonnaise
1/3 cup reduced-fat sour cream
2 tablespoons water
1-1/2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 pound cubed fully cooked ham
2 cups frozen peas, thawed
1 small red onion, halved and thinly sliced
6 hard-boiled large eggs, chopped
1/4 pound bacon strips, cooked and crumbled
1 cup shredded Swiss cheese
4 cups torn iceberg lettuce (about 1/2 head)
6 cups fresh baby spinach

Steps:

In a small bowl, whisk the first 7 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: mayonnaise mixture, ham, peas, onion, eggs, bacon, cheese, lettuce and spinach. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Nutrition Facts : Calories 691 calories, Fat 54g fat (14g saturated fat), Cholesterol 344mg cholesterol, Sodium 1110mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 5g fiber), Protein 36g protein.

HAM AND SWISS SALAD WITH RED CURRANTS

Ham and Swiss Salad with Red Currants image

The sweetness of the ham is a nice complement to the tartness of the currants. I couldn't find one recipe that used fresh red currants that wasn't a jam or dessert so I made this one up.

Provided by litza

Categories Romaine Lettuce Salad

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 head romaine lettuce, rinsed, patted dry and chopped
4 ounces arugula, washed and dried
4 ounces sliced mushrooms
1 cup grape tomatoes, halved
1 shallot, thinly sliced
1 cup fresh red currants
½ cup shredded Swiss cheese
4 ounces honey ham, chopped
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
salt and pepper to taste

Steps:

Toss together the romaine, arugula, mushrooms, tomatoes, shallot, currants, Swiss cheese, and ham in a large salad bowl. Whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl until mixed. Pour over the salad and toss to coat.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 11.3 g, Cholesterol 17.9 mg, Fat 12.8 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 188.2 mg, Sugar 5.6 g

BAKED HAM WITH MUSTARD-RED CURRANT GLAZE AND RHUBARB CHUTNEY

Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney image

Categories Mustard Bake Easter Ham Spring Watercress Jam or Jelly Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

3/4 cup red currant jelly
6 tablespoons whole grain Dijon mustard
1 1/2 teaspoons ground ginger
1 9-pound fully cooked bone-in ham (shank or butt end)
1 bunch watercress
Rhubarb Chutney

Steps:

Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.
Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.

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