Curried Ham and Tarragon Salad

 Serves 8-10 as appetizer


3 C finely minced smoked black forest ham (I use a small food processor and process the chunks in batches)
1 third of a small red pepper diced finely
1/3 C white sweet onion diced finely
2 t fresh tarragon leaves chopped
1 C plain Greek yogurt
Kosher salt and white pepper (to taste. Depends on how salty the ham is)
1 ½ t good curry powder, like
Penzy’s “Curry Now” blend


  • Combine all ingredients until well blended. Taste to determine amount of salt and pepper needed. Keeps for several days in the fridge. Serve with fig jam and Saint Andre brie cheese on crackers.

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