Plain Coleslaw     Fancy Coleslaw

Now that we've covered baking the ham let's talk about what you want to serve with it. I think coleslaw is always great with ham plus it's easy and can be done first and put in the fridge until everything else is ready.

I make 2 types of coleslaw. One is a very simple recipe that my Mom always made. It's just cabbage with a simple dressing. The other one is similar to the Kentucky Fried Chicken type coleslaw but it's creamier. 

Plain Coleslaw

• One head of cabbage, cored and shredded (About 8 cups) with a grater

• approximately 1 cup of Hellmann's mayonnaise

• 1/4 cup sugar

• 1/4 cider vinegar

• salt and fresh-cracked pepper to taste

Core and finely shred the cabbage. You can grate it but I prefer it shredded. In a small bowl or cup mix the mayonnaise, sugar and vinegar and pour over the cabbage. Stir until the cabbage is well-coated and serve.

It couldn't be any simpler than that could it? My mom cooked very simply but it was so good everybody loved her cooking.

Now for the other coleslaw recipe. It seems more complicated just because it has more ingredients but it's really easy and very good.

Fancy Coleslaw

• 8 cups grated cabbage (about 1 head)

• 1/4 cup shredded carrot (or 1 medium-sized carrot)

• 1/2 medium sized sweet onion, minced (*I prefer vidalias and if you can't get sweet onions just leave the onion out)

• 1/3 cup granulated sugar

• 1/4 cup milk

• 1 cup Hellmann's mayonnaise

• 1/4 cup buttermilk

• 1 1/2 Tbs. cider vinegar

• 2 1/2 Tbs. lemon juice

• salt and fresh-cracked pepper to taste

To assemble the slaw put the grated/chopped vegetables in a large salad bowl. 

To make the dressing put the remaining ingredients in another bowl or container and whisk until they're well-blended (or blend in a food processor or blender). Then pour the dressing over the vegetables and toss until all of the vegetables are well-coated. 

Always add the salt and fresh-cracked pepper last so you can taste it and get it to your taste. Hellmann's mayonnaise is wonderful but does have quite a bit of sodium so if you're not used to cooking with very much salt you may not want to add any. This dish is better if made a couple hours before serving and allowed to marinate.

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