1Eggs: Place eggs in cold water in large pot. Bring water to a boil. Turn off heat, cover and let sit for 18 minutes. Drain and cover with cold water. Let sit another 18 minutes, Drain and peel.
2Ham Salad: In a medium bowl – Combine the ground ham, 4 TBSP dice celery, pickle relish, 1 TBSP. mayonnaise, 3 TBSP. KC BBQ Sauce, 2 tsp. drained horseradish. Mix well. This can be made 1 -2 days ahead
3Egg Filling: In a medium bowl Mash the egg yolks well, add 3 TBSP. mayonnaise, 3 TBSP. KC BBQ Sauce, 2 tsp. drained horseradish, the salt and pepper. Combine well. This can also be made 1-2 days ahead. If making ahead store the egg white halves on paper towels in a storage container. Refrigerate all components.
4Fill the crater of the egg with the egg filling and level it off. Top with a generous TBSP. of the ham salad. Top with a parsley leaf or a little of the chopped parsley.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
This entree-worthy spud is as satisfying as it is delicious.
Honey-Mustard Glazed Ham
Get the highest-quality bone-in smoked ham you can find, trim off just enough of the fat, and then gild that porcine lily with a sweet and savory honey-mustard glaze featuring brown sugar and butter too. An easy recipe that yields a juicy, beautifully shiny, and crisp-edged centerpiece for any festive table. Read more.