First off, shredding some carrots and leeks.
For the cabbage, I shredded them in two different styles for texture. I sliced the half in strips and the other half julienne style.
Mix them together. Add some iodized salt and a generous portion of mayonnaise.
Mix thoroughly and put it through a bit of a cold treatment by setting it aside in the freezer.
While I do love eating veggies, I gotta have meat when hunger becons in the middle of the night. So with I have to deal with the sweet ham left over.
I don't particularly like sweet ham, so I treated it with a dash of black pepper and a pinch of iodized salt, hand mix, and slow cooked over a medium flame.
In cooking the ham, I used a vegetable oil brushed teflon pan.
With a minimal amount of oil, the glazing or sweet coating will be seared off.
I now therefore call this combo : CHUNKY CRUNCHY CABBAGE SALAD with PAN SEARED PEPPERED HAM