Ham Saladbobby Flay Recipes

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BOBBY FLAY'S KENTUCKY HAM SALAD



Bobby Flay's Kentucky Ham Salad image

This salad was created by Bobby Flay who sees it as a fall salad. I think it would be terrific as a summer salad, too though you may have to substitute for the fresh figs. The combination of ingredients look outstanding and somewhat Mediterranean. Recipe appeared in People magazine.

Provided by Lorraine of AZ

Categories     Ham

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 lb baby arugula
5 fresh figs, preferably Black Mission, quartered
kosher salt and black pepper
1/4 lb country ham, sliced
1/2 cup pecan halves, toasted
2 green onions, thinly sliced
4 slces country bread, grilled (1/2-inch thick)
1/2 cup ricotta cheese
3 tablespoons molasses
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup canola oil

Steps:

  • Prepare the Molasses-Mustard Dressing. Combine all ingredients except the canola oil in a medium bowl and whisk together. Slowly whisk in the canola oil until completely blended.
  • Put the arugula and figs in a large bowl. Add half of the dressing with the salt and pepper and toss gently.
  • Divide the greens and figs among four large plates. Place a slice or two of ham on each plate. Drizzle with dressing and garnish with pecans and green onions.
  • Top bread with ricotta and serve with salad.

Nutrition Facts : Calories 744.4, Fat 47.2, SaturatedFat 7.6, Cholesterol 31.6, Sodium 1016.5, Carbohydrate 65.4, Fiber 5.4, Sugar 22.9, Protein 19

BABY GREENS SALAD WITH HAM QUICHE CROUTONS AND MAPLE-CIDER VINAIGRETTE



Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick spray, for the muffin tins
5 large eggs
1/2 cup skim milk
2 teaspoons fresh thyme, chopped
2 large green onions, thinly sliced
Kosher salt and freshly ground black pepper
3 ounces goat cheese, cut into small pieces
12 slices thinly sliced Black Forest ham, halved
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup canola oil
6 ounces mixed baby kale and baby mustard greens
1 small bunch rainbow radishes, thinly sliced
1 pint grape tomatoes, halved

Steps:

  • For the ham quiche croutons: Preheat the oven to 350 degrees F.
  • Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
  • Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
  • For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
  • Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.

1905 SALAD



1905 Salad image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut in eighths
2 stalks celery, sliced
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
4 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin Spanish olive oil
1/8 cup white wine vinegar
2 teaspoons lemon juice
Salt and pepper, to taste
2 teaspoons grated Romano

Steps:

  • In a large bowl, mix together the iceberg lettuce, cut tomatoes, celery stalks, Swiss cheese, ham, and Spanish olives.
  • Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano and toss again.

COUNTRY HAM AND CHEDDAR PIE WITH WHOLE GRAIN MUSTARD AND GREENS WITH APRICOT VINAIGRETTE AND ALMONDS



Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 package (2 sheets) all-butter frozen puff pastry, defrosted but still cold
1 large egg plus 2 tablespoons water, beaten
3 tablespoons whole grain mustard
1 tablespoon apricot jam
Freshly grated black pepper
8 ounces thinly sliced country ham or Black Forrest ham
6 ounces coarsely grated aged white Cheddar
3 tablespoons champagne vinegar
1 heaping tablespoon apricot jam
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 ounces baby mixed greens
1/4 cup lightly toasted sliced almonds

Steps:

  • For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside.
  • Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham.
  • Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes.
  • For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds.

MISS LESLIE'S HAM SALAD ON BISCUITS



Miss Leslie's Ham Salad on Biscuits image

One great perk that comes along with working in and around food is that you are often surrounded by others who love to cook and eat as much as you do. Serious recipe swapping and swiping occurs as a result. Now, I don't know if Leslie makes anything of mine at home, but this recipe for her ham salad that she passed on to me one day at work is gonna be made in my kitchen, frequently!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 12 ham salad biscuits, 6 servings

Number Of Ingredients 11

2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market)
1 pound cooked ham from the deli, 1/4-inch thick slices, diced
3 ribs celery, from the heart, finely chopped
1/2 cup salad olives with pimento, drained, chopped
1 jalapeno pepper, seeded, finely chopped
4 scallions, finely chopped
1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves
1/3 cup mayonnaise, just enough to bind salad
3 tablespoons prepared yellow mustard
3 tablespoons dill pickle relish
Salt and black pepper

Steps:

  • Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack.
  • Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
  • Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.

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