To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. Sit the ham on a board, remove any cocktail sticks and carve into ...
Transfer the ham to a warm serving plate, and rest for 20 minutes. Meanwhile make the sauce. Finely chop the parsley (by hand or using a food processor, which makes light work of this).
Gradually add the hot butter to the egg yolk mixture, whisking constantly until the sauce is thick and glossy. Season with salt and pepper. For the poached egg and ham, break the whole eggs into ...
Like tuna salad, ham salad came about as a way to conserve food and avoid waste in the early 20th century when every scrap was precious. Gradually, it became a staple food, particularly at funeral ...