Published Thursday, January 03, 2013

Use leftover holiday ham for Thai-inspired salad

From STAFF REPORTS

closeup@newnan.com

If you’ve got leftover ham in the freezer, there’s lots of great ways to use it! The National Pork Board features hundreds of recipes from breakfast dishes to salads at www.porkbeinspired.com .

Try this light salad recipe using boneless ham slices and topped off with a hot peanut dressing. This Thai-inspired salad is a new makeover for leftover ham that won’t have your family saying, “Ham...again?” Use variety of different lettuce greens and sprinkle with roasted nuts for an added crunch. This entrée salad needs only hot bread or breadsticks to complete the menu.

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HAM SALAD WITH HOT PEANUT DRESSING

Recipe from porkbeinspired.com

Ingredients:

3/4 pound boneless ham, sliced into 1/2 inch strips

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2 Tablespoons vegetable oil

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1/2 cup peanut butter

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3 Tablespoons lime juice

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1 Tablespoon soy sauce, (reduced sodium)

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1 teaspoon ground ginger

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1 clove garlic, crushed

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1 Tablespoon sugar

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1 medium cucumber, seeded and thinly sliced

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1/2 red onion, thinly sliced

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6 cups romaine, or curly endive

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1 head radicchio, or Boston lettuce

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1 bunch watercress

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1 11-oz can mandarin orange , drained

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Roasted peanuts, (optional)

Cooking Directions:

In medium saucepan combine oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar. Over low heat stir to dissolve sugar and heat through.

In large bowl toss together cucumber, onion, romaine or endive, and watercress. Line plates with radicchio, top with tossed vegetables, ham and orange sections. Drizzle with dressing. Sprinkle with roasted peanuts, if desired.

Serves 6.

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