Lunch: Ham O'Day with Rye Aioli

Recipe by Terrence Gallivan Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.

This recipe includes superfoods such as:

Lemon

Health benefits of Ham O'Day with Rye Aioli

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup whole grain mustard
2 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
1/2 cup extra-virgin olive oil
Kosher salt
6 ounces thinly sliced country ham, prosciutto, or Speck

Instructions

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.

Share Ham O'Day with Rye Aioli