Country Ham Salad
Author: 
 
Ingredients
  • Dill Dressing:
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon sugar
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • 1 egg yolk, beaten
  • 1 cup buttermilk
  • ¼ cup mayonnaise
  • 1 Tablespoon vinegar
  • 1-1/2 teaspoons butter
  • 1 teaspoon dried dill weed (or 1 Tablespoon or more fresh dill, to taste)
  • Salad Ingredients:
  • 1 package (about 6-7 ounces) shell macaroni
  • 2 cups julienne strips cooked ham
  • 1 cup chopped celery
  • ½ cup finely chopped onion
  • 3 hard-cooked eggs, chopped
  • 2 Tablespoons sweet pickle relish
  • ½ teaspoon salt, or to taste (depends on saltiness of ham; taste first and add salt accordingly)
Instructions
  1. For Dressing: Measure flour, sugar, mustard, and salt into small saucepan. Mix egg yolk and buttermilk; stir into flour mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in remaining dressing ingredients. Place in container, cover and refrigerate while preparing salad.
  2. For Salad: Cook macaroni according to package directions. Drain; rinse with cold water. Place in large serving bowl. All all remaining salad ingredients and mix gently. Stir in chilled dressing and toss to coat. Cover and refrigerate at least 3 hours. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-july-1974/