Ham O'Day with Rye Aioli

Ingredients for Ham O'Day with Rye Aioli

• 60ml whole grain mustard

• 2 large eggs

• 1 teaspoon caraway seeds

• 240ml grapeseed or vegetable oil

• 475ml torn 1/2" pieces rye bread

• 2 tablespoons Banyuls vinegar or white wine vinegar

• 2 teaspoons fresh lemon juice

• 120ml extra-virgin olive oil

• Kosher salt

• 170g thinly sliced country ham, prosciutto, or Speck

How to make Ham O'Day with Rye Aioli

Preheat oven to 93°C. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1-1 1/2 hours. Let cool; crumble.

Place eggs in a small saucepan; add water to cover by 1 1/2". Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).

Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.

Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.

Spread aioli on plates, top with ham, and sprinkle with mustard powder.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.