Smoked Ham Salad in Endive Cups
Description
No stove. No fuss. Hot, humid summer evening sorted.
This is a no-cook appetizer built around our Organic Black Forest Deli Ham — slow-smoked and sliced, chopped down and folded into a creamy, dill-forward ham salad, then scooped into crisp endive leaves. The endive keeps everything cold and crunchy and makes this easy to pass around without a plate.
Make the salad ahead, keep it cold, fill the cups right before serving.
Ingredients
Ingredients
- Organic Black Forest Deli Ham, finely chopped (8 oz)
- 1 hard-boiled egg, peeled and finely chopped
- 20 endive leaves
- 1 celery stalk, finely chopped
- 1 tbsp dill pickle relish
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- 2 dashes hot sauce
- 1 tbsp fresh dill, chopped, plus fronds for garnish
- ¼ tsp freshly ground white pepper
Cooking Instructions
Make the dressing. Combine the mayonnaise, mustard, hot sauce, dill, and white pepper in a small bowl and mix until well blended.
Mix the ham salad. In a medium bowl, combine the chopped ham, hard-boiled egg, celery, and pickle relish. Pour the dressing over and stir to combine.
Chill. Refrigerate the ham salad until ready to serve.
Fill and garnish. Spoon ham salad onto the wide end of each endive leaf. Top each with a small dill frond. Arrange on a platter and serve immediately.
Notes:
– Ham salad can be made up to 24 hours ahead — fill the endive cups just before serving so they stay crisp.
– Butter lettuce leaves work as a substitute if endive isn’t available.
– White pepper keeps the dressing clean-looking; black pepper works fine on flavor.
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