Charcuterie / Hors d'oeuvres

Ham O’ Day with Rye Aioli

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​Servings: 6


2 packs (of 3oz each) Sliced Jambon Sec

1 cup Moutarde a l’Ancienne

  • 2 large eggs
  • 1 tsp. caraway seeds
  • 1 cup grapeseed or vegetable oil
  • 2 cups torn ½” pieces rye bread
  • 2 Tbsp. Banyuls vinegar or white wine vinegar
  • 2 tsp. fresh lemon juice
  • ½ cup extra-virgin olive oil
  • Salt


​Preheat oven to 200°. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1–1 ½ hours. Let cool; crumble.

Place eggs in a small saucepan; add water to cover by 1½”. Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).

Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.

Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.

Spread aioli on plates, top with ham, and sprinkle with mustard powder.

Recipe by Terrence Gallivan and Seth Siegel-Gardner

Photograph by Cedric Angeles