- 2 cups Ham, chopped
- 1 Tbsp. Onion, finely chopped
- 1/2 cup Sharp cheddar cheese, grated
- 1/4 cup Mayonnaise
- 2 Tbsp. Sweet pickle relish
- 3 Tbsp. Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
- 16 oz. Cream cheese, softened
- 1/4 cup Robert Rothschild Farm Hot Pepper Raspberry Preserves
- 1 loaf Bread, unsliced
- Butter
- Mint
- Fresh raspberries
- Plastic wrap
For Ham Salad: Combine the first six ingredients, mix well and chill for at least 2 hours so that flavors can blend. May add additional Raspberry Honey Mustard Pretzel Dip if needed.
For Hot Pepper Raspberry Spread: In a medium mixing bowl, combine cream cheese and Hot Pepper Raspberry Preserves. Mix well and chill.
To Assemble: Cut the crust off of the bread and then cut the loaf into 3 layers, long ways. Place bottom layer on a plate and spread a thin layer of butter on it. Add a thin layer of ham salad on top of butter. Place the middle layer of bread on top of the ham salad. Add a thin layer of the pepper raspberry spread on top of the bread and place the top layer of bread on the spread. Wrap the completed loaf in plastic wrap and chill for 1 hour. After chilled, remove loaf and place on a large plate and ice the loaf with the remaining raspberry spread. Cut loaf into 1-1 1/2 inch thick slices and place on plate, garnish with mint and raspberries.