Sunday, March 8, 2015

THE Turkey Salad recipe from defunct Heavenly Ham

Back in 1997, I worked for Heavenly Ham, the chief competition for Honey Baked Ham at the time. When I left the company, I had the recipes for their Tuna Salad, Pasta Salad, Ham Salad, Chicken Salad and Turkey Salad burned in my memory. The turkey salad was ALWAYS my favorite throughout the time I worked for the Heavenly Ham. Now that they are no longer in business and have been bought out by Honey Baked Ham, many of their products are no longer produced. It's a shame because the turkey salad is unbelievably good, though many people don't care for it's appearance or jump to the conclusion that it's ingredients sound disgusting. Don't let the mayo content scare you from making it, once in the mix it's calorie count would be no different than spreading a little on bread...and given the fact that Turkey is a low calorie and low fat food, it balances out.

16 oz package of Smoked Turkey Breast (lunch meat slices)
1 9oz jar Major Grey Chutney (In the Ketchup aisle and tough to spot check out attached pics)
1 1/2 Cups of Mayo (NOT Miracle Whip or Mayo Dressing)
2 to 3 Scallion Stalks
1/2 tbs Black Pepper

Empty jar of Chutney and Scallions into food processor or Cuisinart and puree. Use spatula to pour mixture into mixing bowl. Don't worry about rinsing the processor between steps, it all gets mixed together anyway. Chop Turkey in food processor (almost like a ground texture) pour into mixing bowl. Add Mayo and Black Pepper mix and refrigerate until you are ready to serve.

This is especially tasty on sandwiches made on Croissant with lettuce, Havarti Cheese slices and tomato. Also makes a great alternative protein in salads or served with Crackers.

19 comments:

  1. Any chance you could post any of the other recipes? I too worked for a location in Gainesville, Fl at the same time

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    1. Hi Jeffrey, I will post the ham salad as well as the tuna salad recipes soon.

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    2. I've been trying to figure out what's in the tuna salad! I absolutely loved it and crave it all the time!! Did you ever post to other recipes? I didn't see them anywhere.

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  2. Do you have the ham salad recipe?

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    1. Hey hey, I do have it and I will post it soon. It's a bit of a weird one to recreate because the "special sauce" is no longer produced...not to fret, I know the products closest to it.

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  3. would please share the recipe for the heavenly ham high roller. What's on the bread and what kind of bread did they use. Was soooo good
    '

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    1. I worked at the corporate training store that was located in the Heart of Buckhead in Atlanta. We used a few different types of breads. The "french" bread and multi grain sub bread came frozen from Vie de France. The stickers on each said French Restaurant Loaf and Rustic Multigrain Loaf. The croissants came in a frozen sheet from Vie de France also. All of those were baked in a convection oven. We also had standard rye as well as 7 grain sliced bread, those were Arnold's Bakery. As for the High Roller, I honestly haven't heard of it. From my understanding, many of the franchise stores carried other items and offered other specialty items and it may have been one of them.

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  4. Is the chicken salad recipe the same, except chicken instead of turkey? Thanks!!

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    1. Hi Deedra, the turkey and chicken salad recipes were vastly different. There were only 3 ingredients that each salad had in common. Mayo, pepper and green onions, all the rest were different. I rarely made the chicken salad so I can only give you a sketchy description of items I remember. The chicken was smoked chicken breast diced, mayo (our store sometimes used miracle whip instead), white and black pepper, green onions, walnuts and red grapes sliced. I wanna say there was a dash of liquid smoke in it too but I cannot remember. Pretty much, just toy around with the ingredients and you might just recreate it.

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  5. Have you posted the tuna salad recipe?

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    1. Not yet, I'm getting back in the mindspace to work on this blog. I will be posting the recipe soon.

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  6. Can you share the recipe for the ham itself? I currently still order a ham from one of the 6-8 remaining HH stores for X-mas every other year! Much better than the crap that bought them out. So sad. I understand that some of the ingredients may have been proprietary, but I'm willing to try to re-create the ingredients...

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    1. The ham recipe itself wasn't too complicated, the hams actually arrived frozen and fully cooked, smoked and already spiral cut. The only thing we did in store was glaze and wrap the hams in foil, I hated wrapping the hams because we had to do it loosely and I suffered from many aluminum foil cuts that can be best described as suffering a papercut but with 5 times the suffering. Anyway, the glaze process was pretty simple, we started with an industrial blowtorch to get the skin a bit hot then sifted granulated sugar on the ham while using the blowtorch to caramelize the sugar. The spices you tasted on the glaze was actually from a packet containing a blend of cinnamon, nutmeg, allspice, ginger and something that smelled like vanilla, pretty much the typical spices used for what most of us know as pumpkin spice. We alternated between the spices and the sugar until we had a good crust on the ham and then let it cool before wrapping it. I hope this helps.

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  7. Do you have the recipe for the Honey Mustard? If so, can you please post it? It was one of the best Honey Mustards around and I haven't found anything else quite like it.

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    1. The mustard was they offered was called THAT MUSTARD and it was made specifically for Heavenly Ham and their parent company Hambone Inc. It was essentially a spicier thicker version of honey mustard, I suspect it could have possibly been all the ingredients of Honey Mustard minus one component of normal honey mustard, mayo. If you ever had the "Special Sauce" Heavenly Ham offered as a condiment for their sandwiches, it was actually just equal parts of "That Mustard" and Blue Plate Mayo blended to make a smooth and tangy sauce. Believe it or not, Heavenly Ham's Ham Salad was simply made of 2 ingredients, "special sauce" and ham chopped up in the Cuisinart.

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  8. I used to work for them as well, the potato salad was to die for.....it was made with sweet potatoes, red, and russet I believe. I know they purchased that (it wasn't made in house)....any chance you recall the ingredients?

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    1. We didn't make potato salad or cole slaw. The only side that we did make in house was pasta salad. The pasta salad was a frozen bag of spiral pasta with broccoli, olives and a few other veggies, we sprayed it down with hot water to thaw it, threw it in a mixing bowl and mixed it with a large bottle of Kraft Zesty Italian Salad Dressing. As for the potato salad and cole slaw, it was bought at Sams in a 5 pound carton Reser's Coleslaw as well as Reser's Deviled Egg Potato Salad. I was in a corporately owned training store but I've discovered many of the franchise stores offered other slaws and salads. Reser's was the official sides.

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  9. Hi- what brand of mayonnaise did they use?

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    1. Most of our ingredients such as potato salad, coleslaw, dressings, canned drinks and condiments came from Sams Club. Our mayo was always the gallon size container of Blue Plate Mayo. Our packets that were included with sandwiches occasionally changed between Hellmans, Blue Plate and Member's Mark. Officially, corporate wanted us to use Blue Plate.

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