Ham and Turkey Platter

My sister called me on a Saturday morning asking if I could throw together something impressive for her neighbors stopping by that afternoon. I had ham and turkey in the fridge and about two hours to figure it out. What started as a scramble became this beautiful platter—the kind that looks like you fussed over it for hours but really just came together in fifteen minutes of slicing and whisking.

I realized halfway through arranging the meat that the alternating pattern of pink and white actually made the whole thing come alive. My sister walked in, saw it, and immediately asked if I'd been planning this all week. I hadn't, but she didn't need to know that.

Ingredients

• Cooked ham, thinly sliced (200g): The backbone of the platter—ask the deli counter to slice it thin so it drapes nicely and feels delicate rather than heavy.
• Cooked turkey breast, thinly sliced (200g): Turkey keeps things lighter and gives you a visual contrast that makes the platter feel more thoughtful.
• Dijon mustard (2 tbsp): The secret ingredient that elevates everything—skip the yellow stuff and get the real thing.
• Honey (1 tbsp): Just enough to soften the mustard's edge and create a glaze that feels gourmet.
• Olive oil (1 tbsp): Brings the glaze together and adds shine.
• Apple cider vinegar (1 tsp): A tiny amount keeps things from feeling too sweet and adds complexity.
• Salt and black pepper: Taste as you go—you'd be surprised how much seasoning good meats can handle.
• Fresh parsley (1 small bunch, chopped): The brightness that makes people think you actually know what you're doing.
• Cherry tomatoes (8-10, halved): Color and juiciness that breaks up all that protein.
• Red onion (1 small, thinly sliced): A little bite that keeps your palate interested through the whole platter.

Instructions

Arrange your foundation:

Lay the ham and turkey slices alternately across your platter, slightly overlapping each piece like you're creating a pattern. Let them fall naturally—perfection looks stiff, and this should feel generous and inviting.

Whisk the glaze:

Combine the mustard, honey, olive oil, and vinegar in a small bowl. The mixture should smell bright and a little tangy—taste it and adjust the salt and pepper until it tastes like something you'd want to eat by the spoonful.

Dress the meats:

Drizzle the glaze lightly over the meat arrangement or serve it in a small bowl for dipping. If you drizzle, do it just before people arrive so it looks fresh and glistening.

Add the finishing touches:

Scatter the chopped parsley across the platter, tuck the tomato halves between the meat folds, and scatter the red onion slices on top. This is where it transforms from simple to stunning.

Serve and watch it disappear:

Bring it out as soon as it's ready, with some good bread nearby and maybe a small spoon for the extra glaze.

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After that afternoon with my sister's neighbors, I started making this platter for every casual gathering. What struck me wasn't that people loved the food, but that they loved that I could pull off something elegant without stress. It gave me permission to stop overthinking entertaining.

Building the Perfect Platter

The secret to this working is understanding that your platter is as much about negative space as it is about the food. Don't cram every inch—leave breathing room between the piles of meat and the vegetable garnishes. The eye should travel across the platter and land on different textures and colors, not feel overwhelmed.

About That Glaze

This glaze is forgiving because the ratio of mustard to honey is what carries it. If you accidentally add too much vinegar, a touch more honey balances it back out. The beauty is that it tastes like something complex but it's literally four ingredients whisked together in under a minute.

Variations and Additions

This platter is a blank canvas for whatever you have on hand or whatever mood you're in. I've made versions that lean into pickling by adding brined olives and cornichons, others where I swap the glaze for a cranberry sauce that feels more autumnal. Some days I add thin slices of aged cheddar tucked between the meats, which makes it feel more substantial.

• Try a grainy mustard and maple syrup glaze if you want something earthier and less bright.
• Add pickles, olives, or good cheese to bulk it up without cooking anything else.
• Leftover meats from a holiday or dinner work perfectly here, so don't waste them.

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This platter taught me that some of the best entertaining moments come from working with what you have rather than what you planned. It's become my go-to when I want to impress without the stress.

Recipes Q&A

→ How should the meats be prepared for this platter?

Use thinly sliced, pre-cooked ham and turkey breast for convenience and ease of serving.

→ What ingredients are in the glaze?

The glaze combines Dijon mustard, honey, olive oil, apple cider vinegar, salt, and black pepper for a balanced sweet and tangy flavor.

→ Can additional garnishes be added?

Yes, pickles, olives, or cheese can be included to enhance flavors and variety on the platter.

→ Is this platter suitable for gluten-sensitive individuals?

The meats used are gluten-free, but it's important to verify that processed meats contain no hidden gluten ingredients.

→ How can leftover slices be used?

Leftovers can be repurposed in sandwiches, salads, or wraps for additional quick meals.