Black-Eyed Pea and Ham Macaroni Salad

Name: Black-Eyed Pea and Ham Macaroni Salad
Cuisine: American
Ingredients: 12 ounce fully cooked ham steak, about ½ inch thick; 1 teaspoon yellow mustard; 1 tablespoon packed brown sugar or Sweet Sensation; 1 tablespoon packed brown sugar or Sweet Sensation; Freshly cracked black pepper to taste; 12 ounces small shell macaroni, cooked al dente; 1½ to 2 cups fresh-cooked or canned black-eyed peas, drained; 1½ to 2 cups fresh-cooked or canned black-eyed peas, drained; ¾ cup chopped celery; ½ cup chopped sweet or other mild onion; ½ cup chopped sweet or other mild onion; ½ cup chopped red bell pepper; 6 tablespoons corn oil, preferably refined, or vegetable oil; 6 tablespoons corn oil, preferably refined, or vegetable oil; 3 tablespoons cider vinegar; A few splashes of pepper vinegar or Tabasco or other hot sauce; A few splashes of pepper vinegar or Tabasco or other hot sauce; A few splashes of pepper vinegar or Tabasco or other hot sauce; ¼ cup minced fresh parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Got a potluck dinner coming up? Impress your friends with this.

Ingredients

12 ounce fully cooked ham steak, about ½ inch thick
1 teaspoon

Americas
United States
Dinner

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Rub the ham steak with the mustard, and then with brown sugar and pepper. Let it sit at room temperature for 20 to 30 minutes.
Transfer the ham to the smoker. Cook until the sugar has melted onto the surface and the ham is heated through and well perfumed with smoke, 25 to