Leftover Christmas Ham? Try it in this fresh and colourful salad alongside Grilled Peaches and a delectable Honey Mustard Dressing. It’s the perfect plate to enjoy with your friends and family this New Years.
The peaches are in season now and our whole family just adore them. You can grill them on a griddle pan or pop them on the BBQ.
I go through so many of these salad mixes from Countdown in summer and I ordered all the dressing ingredients online too. I make up a big jar and you can put it on anything from warm potatoes to BBQ chicken.
I find ordering with Countdown online such a relief this time of year. Whether it’s a big order and I get it delivered, or just a top up where I use ‘click and collect’ and take the kids in with me to collect the order, it really does save me time (and sanity!!). I’m even getting a delivery to our holiday spot in New Plymouth this summer!
I think a salad is a lovely light way to use the leftover ham, especially after a few days of rich Christmas foods, but other ideas are Ham & Cheese Quesadillas, pizzas, scones, quiches, and burgers.
Happy Cooking xx Jana
Ham Salad with Grilled Peaches & Honey Mustard Dressing
- 100 grams green Beans
- 150 grams ham leftover ham off the bone sliced
- 150 grams salad mix I used half of the classic blend garden salad
- 5 peaches
- 50 grams pistachios crushed slightly
- 50-100 grams fresh Oregano thyme would also be lovely
- 2 tablespoons neutral oil
- ½ lemon
- 2 tablespoons runny honey
- 2 tablespoons whole grain mustard
- 2/3 cup olive oil
- 1/3 cup white vinegar
- Salt & pepper
Top and tail (cut the ends off) the green beans and blanch beans by adding to a pot of boiling water and boiling for 1 minute then plunging into cold water. This stops the cooking process. Drain and leave aside.
Make dressing by adding all ingredients into a glass jar, shake, taste and adjust seasoning if needed. Tip – if you honey isn’t runny pop it in the microwave for 5-10 seconds. This makes a lot of dressing as it is delicious, and you can use it on so many things! Halve the recipe if you only want a smaller amount.
Heat your BBQ or grill pan onto a medium heat.
Cut cheeks off the peaches and rub a little oil on the cut side and when the pan is hot place cut side down and cook.
Turn once you have some grill marks to achieve a crisscross pattern.
Take out of the pan and scatter with torn oregano, set aside.
In a bowl, add your beans, salad greens & ham, squeeze over the lemon and toss.
Put on your serving plate/bowl/platter.
Top with the peaches and drizzle over your dressing.
Scatter your pistachios and serve with extra dressing on the side.