HALLOWEEN SLUG SALAD (HAM SALAD WITH ASPIC)

Halloween Slug Salad (Ham Salad with Aspic) image

Provided by Deb Crane

Categories Salads

Number Of Ingredients 11

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FOR THE HAM SALAD:
1 lb ground ham ( i use my kitchen aide) or mince it very well.
1/2 c finely chopped celery
2 carrots, ground in the kitchen aide (can be shread fine if need be)
1/4 c sweet pickle relish, drained
3/4 c mayonnaise
1 oz (4 envelopes) unflavored gelatin, divided
FOR THE ASPIC:
1 qt tomato juice,chilled
2 Tbsp lemon juice
1 tsp salt

Steps:

1. Mix ham,celery,carrots,relish and mayonnaise in bowl.
2. Sprinkle 1 teaspoon gelatin over 1/4 cup water in a small pan. Let stand one minute. Heat softened gelatin over low heat until dissolve, stirring constantly. Cool slightly and mix into ham salad. Chill.
3. Cut out a large slug shape from cardboard (or pizza take out box); cover with foil. Mold ham salad into slug shape on cardboard, pressing tightly to form; refrigerate.
4. FOR THE ASPIC: (the skin of the slug) in large bowl, sprinkle remaining gelatin over 1 cup cold tomato juice;let stand 1 minute. In a large sauce pan, heat remaining 3 cups tomato juice to a simmer. Pour hot juice in bowl over gelatin mixture and stir until gelatin completely dissolves, about 5 minutes. Stir in lemon juice and salt, let cool,then chill until thick but not set. Place chilled slug on wire rack set over baking sheet to catch excess aspic. Slowly spoon 1/2 tomato aspic over ham mold; reserve remainder at room temperature.
5. Refrigerate ham slug mold for 20 minutes. Remove from refrigerator and pour aspic over slug to cover evenly. Chill 1 hour, or until firm.
6. Black olive bugs: Optional: Because, you know, the slug salad isnt gross enough! :) Make a clear gelatin mixture with 2 teaspoons gelatin in 1/2 cup water. Pour into small cups (mini muffin tins work well) press black olives with carrot slices for legs into gelatin. Chill until firm.