Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
This arugula and ham salad balances the saltiness of the ham, the juiciness of pears, and the tartness of the dressing. Serve it as an entree or appetizer.