Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: In a Pickle
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Ham Salad Sandwich
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Ham Salad:
  • 1 cup store-bought or homemade Corn Relish, recipe follows
  • 4 cups city ham, finely diced
  • 1 cup finely diced celery 
  • 1/2 cup good quality mayonnaise 
  • Salt and freshly ground black pepper
Sandwich:
  • 4 pumpernickel buns, toasted
  • Small handful arugula 
Corn Relish:
  • 1 tablespoon canola oil
  • 1 cup diced Vidalia onions
  • 1 cup diced red bell peppers
  • 2 cups apple cider vinegar
  • 1/2 cup sugar
  • 1/4 cup salt
  • Two 16-ounce packages frozen whole kernel corn
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon cracked black pepper

Directions

Sandwich:

For the salad: Drain the Corn Relish and pulse to chop in a food processor. Mix the relish, ham, celery and mayonnaise until well blended, and then season with salt and pepper.

For the sandwich: Place 6 ounces of the salad on each bun. Top with a generous amount of arugula, and then serve immediately.

Corn Relish:

Heat the oil in a large pan. Saute the onions and peppers until the onions are translucent. Add in the vinegar to deglaze, stirring to get all the good bits from the bottom of the pan. Add in the sugar and salt, and stir until dissolved. Continue cooking until the vinegar reduces by one-quarter.

Stir in the corn until fully incorporated. Remove from the heat, and add in the thyme and black pepper. Cool before serving.

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