Bloody Mary Salad With Glazed Ham Skewers. Make your leftover ham the star of the Christmas season with our delicious Bloody Mary Salad With Glazed Ham Skewers.
500g- 750g ham slices
12 bamboo skewers
½ cup maple syrup
¼ cup dark rum
¼ cup melted butter or ghee
400g mixed sized and coloured tomatoes
4 celery stalks and leaves, diced
1 red onion, thinly sliced
Bloody Mary Vinaigrette:
¼ cup Worcestershire sauce
2 tbsp vodka
2 teaspoons Dijon mustard
1 lemon, juice of
½ teaspoon freshly ground black pepper
1 teaspoon celery salt
½ cup olive oil
To garnish, celery leaves
Trim any fat or skin from the slices of ham. Cut or tear into bite-sized chunks. Soak bamboo skewers in cold water for 20 minutes. Mix together the maple syrup, rum and butter. Thread the ham onto the skewers. Brush over the glaze and leave to marinate for 20 minutes, while preparing the remaining salad.
Make the vinaigrette, by mixing together the Worcestershire sauce, vodka, mustard, lemon juice, pepper, celery salt in a glass jar with a lid. Add the olive oil and season to taste. Shake or whisk well until emulsified. Chill until ready to use.
Arrange slices of tomatoes over a large serving platter. Top with finely diced celery stalks, and red onion slices.
Heat a grill plate until medium hot. Brush the plate with oil. Fry the ham skewers for 2 minutes each side, brushing with extra glaze. Turn, watching they don’t burn. Leave to rest for 2-3 minutes, before resting on the side of the tomato salad platter. Drizzle over the dressing just before serving. Garnish with plenty of celery leaves and lime wedges.
Left by itself a celery head can go very limp very quickly in the fridge. If using small amounts at a time, try to reduce waste by keeping celery stalks in a jug of cold water in the fridge. Refresh the water every other day or so.