Here is a refreshing way to use leftover Boar's Head Boneless Smoked Sweet Slice Ham (if you even have leftovers): pair it with Boar's Head Canadian Cheddar Cheese, sweet blueberries and an impressive - yet effortless - pistachio brittle.
Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.
In a medium saucepan, combine the sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high heat and cook until deep golden, about 20 to 25 minutes.
Remove from heat. Stir in the butter, baking soda and pistachios.
Continue to stir until the mixture is no longer bubbling and the caramel is smooth, about 1 minute.
When sugar dissolves and color turns to a medium amber, remove from heat.
Transfer to the prepared baking sheet and spread with rubber spatula that has been sprayed with non-stick cooking spray. Let cool until firm, about 15 minutes, then crush into pieces.
In large bowl, combine the arugula, blueberries, cheddar, and vinaigrette dressing.
Mix the salad and divide among four dishes.
Sprinkle mixture with pistachio brittle.
Plate with Boar's Head Sweet Slice Boneless Smoked Ham.