Ham O'Day With Rye Aioli

• 1/4 cup whole grain mustard
• 2 large eggs
• 1 teaspoon caraway seeds
• 1 cup grapeseed or vegetable oil
• 2 cups torn 1/2" pieces rye bread
• 2 tablespoons Banyuls vinegar or white wine vinegar
• 2 teaspoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 6 ounces thinly sliced country ham, prosciutto, or Speck

1. Preheat oven to 200u0b0F. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1-1 1/2 hours. Let cool; crumble.
2. Place eggs in a small saucepan; add water to cover by 1 1/2". Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
3. Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
4. Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.
5. Spread aioli on plates, top with ham, and sprinkle with mustard powder.

whole grain mustard, eggs, caraway seeds, grapeseed, bread, banyuls vinegar, lemon juice, extravirgin olive oil, kosher salt, country ham

Taken from www.epicurious.com/recipes/food/views/ham-oday-with-rye-aioli-51187200 (may not work)