Blackberry Balsamic Ham Bahn Mi

Directions

1. In a small mixing bowl, combine kewpie mayo, 1/4 cup of freshly squeezed lime juice, and 1.5 tbsp of sugar. Whisk thoroughly and place into a squeeze bottle before refrigerating.

2. Wash and dry your large carrots. Peel the outer layer and discard. Then, using a peeler, peel carrots into long ribbons. In a medium saucepan, combine carrots, 1/4 cup of freshly squeezed lime juice, 2 tbsp white sugar, 2 tbsp fish sauce, 2.5 cups of rice vinegar. Bring to a boil over medium high heat and immediately remove from the heat and place in the freezer in the brine, uncovered.

3. In a medium mixing bowl, combine blackberry balsamic, 1 tbsp fish sauce, and 1.5 cups of sweet chili sauce. Whisk thoroughly and set aside.

4. In a large skillet or fry pan, heat 2 tbsp of Graza Drizzle and add one layer of ham slices. Slowly glaze ham slices on each side, making sure to lightly char and caramelize the stick sauce onto the slices. Place ham slices on a large platter and set aside. Repeat sear and sauce process until you've run out of ham to sear and sauce.

5. Slice open large loaf of soft French bread making sure not to completely slice the top from the bottom. Drizzle a generous amount of your kewpie lime spread evenly on the bread. Layer ham slices, more of the Blackberry Balsamic Chili Sauce, then add radish slices. Strain the carrot ribbons and and generous amounts of cilantro. Slice into large portions or sit in front of the tv and make everyone else go make their own.