This unusual ham and lima bean salad is cooked but served at room temperature. The delightfully different dressing is made with maple syrup, vinegar, and fresh thyme. To cut back on cooking time, you may use canned or frozen lima beans.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 2 cups lima beans
- 3-1/2 teaspoons salt
- 1-1/2 pounds lean, smoky, baked ham, trimmed and cut into 1/2-inch dice
- 1 cup corn oil
- 1/3 cup maple syrup
- 1/3 cup cider vinegar
- 3 Tablespoons finely minced fresh thyme (see note)
- 5 medium carrots, peeled and sliced thin
- Freshly ground black pepper
- 1 head red-leaf lettuce, separated into leaves, washed, and patted dry
- 1 medium red onion, peeled and sliced into thin rings
Preparation:
In a large bowl combine the beans with cold water to cover them by at least three inches. Soak overnight. Drain the beans and transfer them to a large, heavy pot. Add fresh cold water to cover them by at least three inches, set over medium heat, and bring to a boil. Lower the heat and simmer, uncovered, stirring once or twice, for 25 minutes. Stir in 2 teaspoons of the salt and continue to cook gently until the beans are just tender, 15 to 25 minutes longer. Drain and transfer to a bowl.
In a large skillet over medium heat combine the ham and 3 tablespoons of the corn oil. Cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes. With a slotted spoon, transfer the ham to the bowl with the beans. Do not clean the pan.
Set the skillet over high heat and stir in the maple syrup, cider vinegar, and the remaining corn oil. Bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet. Stir in the thyme, boil 1 minute, and pour the hot dressing over the ham and beans. Add the carrots and stir. Season with the remaining salt and a generous grind of black pepper and stir again. Cool to room temperature, cover, and refrigerate for several hours or overnight.
Allow the salad to return to room temperature. Adjust the seasoning. Line plates with the lettuce leaves. Stir the salad and divide it among the plates, shaping each portion into a slight mound. Garnish each salad with the red onion. Drizzle any remaining dressing over each salad and serve immediately.
Note: If fresh thyme is unavailable, cook 2-1/2 teaspoons of dried thyme in the water with the lima beans.
Yield: 6 servings
Recipe Source: The New American Kitchen by Michael McLaughlin (Simon and Schuster)
Reprinted with permission.
In a large skillet over medium heat combine the ham and 3 tablespoons of the corn oil. Cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes. With a slotted spoon, transfer the ham to the bowl with the beans. Do not clean the pan.
Set the skillet over high heat and stir in the maple syrup, cider vinegar, and the remaining corn oil. Bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet. Stir in the thyme, boil 1 minute, and pour the hot dressing over the ham and beans. Add the carrots and stir. Season with the remaining salt and a generous grind of black pepper and stir again. Cool to room temperature, cover, and refrigerate for several hours or overnight.
Allow the salad to return to room temperature. Adjust the seasoning. Line plates with the lettuce leaves. Stir the salad and divide it among the plates, shaping each portion into a slight mound. Garnish each salad with the red onion. Drizzle any remaining dressing over each salad and serve immediately.
Note: If fresh thyme is unavailable, cook 2-1/2 teaspoons of dried thyme in the water with the lima beans.
Yield: 6 servings
Recipe Source: The New American Kitchen by Michael McLaughlin (Simon and Schuster)
Reprinted with permission.
