Ham O'Day with Rye Aioli
A sophisticated dish featuring thinly sliced country ham served with a homemade rye bread aioli and dried mustard powder. The aioli combines soft-boiled eggs with rye-infused oil and caraway seeds for a unique, rich flavor.
Ingredients
- •¼ cup whole grain mustard
- •2 whole large eggs
- •1 teaspoon caraway seeds
- •1 cup grapeseed or vegetable oil
- •2 cups torn 1/2" pieces rye bread
- •2 tablespoons Banyuls vinegar or white wine vinegar
- •2 teaspoons fresh lemon juice
- •½ cup extra-virgin olive oil
- •1 to taste Kosher salt
- •6 ounces thinly sliced country ham
- •6 ounces prosciutto
- •6 ounces or Speck
Cooking Instructions
- 1.
Preheat oven to 200°F. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1-1 1/2 hours. Let cool; crumble.
90 min
- 2.
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).
15 min
- 3.
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.
15 min
- 4.
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.
10 min
- 5.
Spread aioli on plates, top with ham, and sprinkle with mustard powder.
5 min