Ham or bologna salad??

Be creative.

http://www.cooks.com/rec/search/0,1-0,bologna_salad,FF.html


http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=634163&catid=1

Salad, Ham, City, Alton Brown


INGREDIENTS:
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1 Oz Bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies




Procedure:
1 Heat oven to 250 degrees F.
2 Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
3 Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
4 Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
5 Heat oven to 350 degrees F.
6 Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
7 Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
8 Let the roast rest for 1/2 hour before carving.
9 *Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".


Yield: 10 to 15 portions
Preparation time: 15 minutes

Recipe Type
Salad

Recipe Source
Source: Food Network, Alton Brown, 2008/12/20

Mom used to make it for us like this.

Bologna, cheddar cheese, sweet pickles all ground together then mix in some mayo or Miracle Whip. My Dad liked his with horseradish mixed in.

Haven't had that in many years.

--Dave

My old Aunt makes that crap.It's like tuna salad but with baloney.The first time I had it was on a sandwich and was'nt too bad.The next time I tried it I thought OMG this stuff would make a buzzard puke!Found out the first time the baloney was cooked,ie.fried in a skillet before grinding.The second was baloney straight from the grocer.Whatever you do if you're gonna eat it,smoke or fry it first!!!

I've never done bologna salad but I do a salad/spread from Spam - my parents always made it --- grind the Spam, sweet pickles, some onion and celery add some mayo and a tiny bit of yellow mustard - mix up and put in fridge for at least an hour

I bet it would work for the Bologna too..