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Ham Salad

Baked Mustard Glazed Ham Salad

This is one of the first dishes I cooked for my Facebook Page, so please forgive the photos and please don’t judge the dish by them.

It really is a great dish, the flavours are amazing and it takes very little effort to make.

The salad potatoes really make this dish when done with the ham of piece of bacon, make sure to cut them in half before adding to the pan so they absorb all that lovely flavour from the ham or bit of bacon.

If you are skint, then you can do this dish with the cut off bacon pieces that some supermarkets sell. If you decide to use them then put all the ingredients in together, mix well then cover and cook for 30 – 40 minutes 180C GM5. Be careful removing the foil as the escaping steam will burn you quite badly.

Some mustards and salad dressings contain Gluten, check the label before using if this is important to you.

Ingredients

Contains Gluten & Lactose, Nut Free
Ham or Bacon - 1 small - Medium
Italian style mixed salad leaves - 1 bag
Mixed peppers - 3 pack
Scallions - 1 small bunch
Salad potatoes - 1kg
Carrots - 2
Sweetcorn - 1 small tin
Water - 50ml
Caesar dressing - 1 bottle
English mustard - 2 tsp
Brown sugar - 2 tbsp
Cucumber - 1

Instructions

1
The Ham
2
Preheat the oven to 180 degrees Celsius.
3
Soak the ham in cold water for 10 minutes, drain then place in a small roasting tin or casserole dish.
4
Spread half the mustard over the ham then add half the sugar and optional paprika and pepper.
5
Pour the water over the top.
6
Cover the roasting tin with tinfoil so it is airtight
7
Place in preheated oven for about 45 minutes.
8
The Potatoes
9
Wash the bag of potatoes and slice each in half.
10
Remove the ham from the oven and remove the foil carefully.
11
Turn the ham over so the flat side is now upwards. Place all the potatoes in the tin around the ham.
12
Cover tightly with tinfoil and return to the oven for 30 minutes.
13
Remove from the oven and remove the tinfoil.
14
Coat the top of the ham with the mustard and sugar mix you kept from earlier and return to the oven (uncovered) for a further 30 minutes.
15
The Salad
16
Wash the peppers, cucumber, and scallions, then chop into cubes.
17
Peel and grate the carrots.
18
Peel and slice the onion.
19
Wash the sweetcorn.
20
Mix all the vegetables together in a large bowl with the Italian mixed leaves.
21
Add the sliced ham and potatoes alongside and enjoy.

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