Ham Mandarin Salad Recipes

HONEY HAM WITH MANDARIN ORANGES

Steps:

• Preheat oven to 325 degrees F.
• If ham has skin, peel it away using a sharp knife and discard, leaving a thin (1/8-inch) layer of fat on the surface. Score remaining fat with a sharp knife by cutting diagonal lines, about 1/8-inch deep, from 1 side to the other, criss-crossing cuts to form diamond shapes on the surface. Transfer ham to a foil-lined roasting pan and set aside.
• Whisk together honey, mustard and cloves. Brush mixture all over ham. Pour the Mandarin oranges with liquid from can over the ham.
• Bake 1 hour (14 minutes per pound), basting every 15 minutes with pan juices.
• Let stand 10 to 15 minutes before slicing into thin slices.

MANDARIN SALAD

Steps:

• Drain oranges, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use). In a small bowl, combine mayonnaise and reserved juice until smooth. In a large bowl, toss the greens, oranges and onions. Drizzle with dressing and toss to coat. Serve immediately.

HAM AND MANDARIN SALAD

Steps:

• Rub salad bowl with cut side of garlic pieces.
• Combine ham, celery, green onion, walnuts and orange segments, cover and refrigerate for 1 hour until chilled.
• Before serving, mix the mayonaisse, black pepper, cream and vinegar until smooth.
• Pour over ham mixture and toss until well coated.
• Garnish with fresh mint.

HAM SALAD

Steps:

• Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

BIG HAM SALAD

Steps:

• Cook peas in boiling water for 1 min. Drain and rinse under cold water. Toss with ham, leaves, spring onions, potatoes and two-thirds of mint. Mix remaining mint with yogurt and sugar. Drizzle over salad.