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Prep time
5 minutes
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makes
about 1/2 cup
Author Notes
Here’s the quickest, easiest way I know to improve any ham, smoked turkey, or even regular turkey or roast chicken sandwich. Whip up a batch for post-holiday sandwiches and watch it disappear! The recipe doubles or triples well, which is what you may want to do if you’ve got leftovers of a holiday ham and company on hand. It also will raise your game for any cheese or charcuterie board you put together. Enjoy!! ;o) —AntoniaJames
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Ingredients
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1 heaping tablespoon dried sour cherries or dried cranberries, or finely diced dried apricots
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3 tablespoons apricot jam (or peach, or nectarine)
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1 -2 tablespoons stone ground mustard, plus more to taste (or Dijon mustard, for a lot more heat)
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1 teaspoon cider vinegar (or balsamic, or any wine vinegar) plus more to taste
Directions
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Stir together all the ingredients. Taste. Does it need more mustard? Some artisanal mustards overwhelm the fruit, so start with less, adding more to get it just right. The same is true of vinegar. If your mustard tends toward the very sharp, you may not need more. If you like more bite or if your jam skews toward the sweet, add more vinegar to taste.
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This will taste great right away, but will be even better after a day or two. It will keep in the fridge tightly covered, for at least a week, if for some inexplicable reason, it lasts that long.
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Speaking of hams, I can’t end this recipe without mentioning what my grandmother, Leah Farley, a witty Irish girl from Philadelphia, used to say: One ham + two people = eternity.
See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;o)
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