Ham O'Day with Rye Aioli
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- kosher salt
- 2 large eggs
- 2 teaspoons fresh lemon juice
- 1 teaspoon caraway seeds
- 1/2 cup extra-virgin olive oil
- 1/4 cup whole grain mustard
- 1 cup grapeseed or vegetable oil
- 2 cups torn 1/2" pieces rye bread
- 2 tablespoons banyuls vinegar or white wine vinegar
- 6 ounces thinly sliced country ham, prosciutto, or speck
- Carbohydrate 5 g(2%)
- Cholesterol 82 mg(27%)
- Fat 60 g(92%)
- Fiber 1 g(4%)
- Protein 11 g(22%)
- Saturated Fat 6 g(32%)
- Sodium 957 mg(40%)
- Calories 600
Preparation 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. 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.
Preparation 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. 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.
