Kentucky Country Ham Salad

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Picture of Kentucky Country Ham Salad Recipe Photo: Kentucky Country Ham Salad Recipe
Rated 5 stars out of 5
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Total Time:
32 min
Prep
25 min
Cook
7 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 2 tablespoons unsalted butter
  • 3/4 cup pecan pieces
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon Essence, recipe follows
  • 1 cup diced unpeeled Granny Smith apples, tossed with lemon juice to prevent discoloration
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped shallots
  • 1 teaspoon Kentucky bourbon
  • 1/2 cup olive oil
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 head Kentucky bibb lettuce, separated into leaves, washed and spun dry
  • 1 bunch watercress, stems removed, washed and spun dry
  • 1 cup julienned baked Kentucky country-cured ham
  • 6 ounces Kentucky Port Salut cheese, cubed
  • Chopped chives, garnish

Directions

In a large skillet, melt the butter over medium-high heat. Add the pecans, and cook, stirring, until lightly toasted and fragrant, 3 minutes. Add the sugar and Essence, and cook, stirring, until the sugar is melted, 30 seconds. Add the apples and cook until the sugar is caramelized and the apples are tender, about 3 minutes. Remove from the heat and transfer to a baking sheet lined with waxed paper or aluminum foil, and separate with a fork.

In a bowl, whisk together the vinegar, shallots, and bourbon. Add the oil, whisking, until smooth. Add the sour cream, salt, and pepper, and whisk until smooth. Adjust seasoning, to taste.

In a large bowl, place the whole lettuce leaves, watercress, ham, and cheese. Add about 1/2 cup of dressing and toss to coat. Divide among plates and top with the candied apples and pecans. Drizzle with dressing and top with freshly ground black pepper to taste. Sprinkle with chives and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993

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Newest Ratings and Reviews

Read all 2 reviews

  • on January 14, 2010

    Flag

    I made this last night with what I had in the house, romaine and monterey jack cheese, and I wasn't even that hungry until I started eating it. It's delicious, and easy! I even had it for lunch today, and it was just as good. Great recipe.

    people found this review Helpful.
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  • on May 08, 2005

    Flag

    Made it for a Kentucky Derby party and it was a really addition. Would make again as a salad for any occasion.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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