Ham and Turkey Platter

There's something about a beautiful meat platter that stops conversations mid-sentence. Years ago at a colleague's dinner party, I watched her arrange ham and turkey with the kind of casual elegance that made it look effortless, and I realized then that the simplest dishes often make the strongest impressions. What struck me wasn't complexity, but how the thin slices caught the light, how the colors—pale pink, golden—seemed to tell a story of celebration. That night taught me that sometimes the best meals are the ones that let good ingredients speak for themselves.

I made this for the first time when my sister called, stressed about bringing something to a potluck she'd almost forgotten about. We found leftover ham and turkey in her fridge, and within twenty minutes, her kitchen smelled like possibility instead of panic. Watching her face when she realized how stunning it looked gave me that familiar reminder: the best recipes aren't about impressing people with effort, they're about giving you permission to slow down and connect.

Ingredients

• Cooked ham, thinly sliced (200 g): Buy it from the deli counter where they'll slice it paper-thin; pre-packaged ham often comes thicker and doesn't drape as beautifully on the platter.
• Cooked turkey breast, thinly sliced (200 g): Turkey offers a lighter note against the ham's smokiness, and it's often overlooked as boring when it's actually the perfect subtle counterpart.
• Dijon mustard (2 tbsp): This is the glaze's backbone—its tanginess keeps everything from feeling heavy or one-dimensional.
• Honey (1 tbsp): Just enough to round out the mustard's sharpness without making it sweet; the balance matters here.
• Olive oil (1 tbsp): Use something you'd actually taste, not the bottom-shelf bottle; it becomes part of the flavor profile.
• Apple cider vinegar (1 tsp): This tiny amount lifts everything, adding brightness that makes people ask what that something special is.
• Salt and black pepper: Taste as you go; what works for you might surprise you.
• Fresh parsley, chopped: The green isn't just decoration—it's a flavor note and a texture shift on the palate.
• Cherry tomatoes, halved (8-10): Their sweetness and juice create little pockets of freshness between the meat.
• Red onion, thinly sliced: Raw and sharp, it keeps the platter from feeling one-note in both taste and mood.

Instructions

Arrange the meats like you're telling a story:

Lay the ham and turkey in overlapping rows, alternating colors and letting each slice catch the light a little differently. Think of it less like precision and more like creating rhythm on the platter.

Build your glaze with intention:

Whisk the mustard, honey, oil, and vinegar together until it's smooth and glossy—this isn't rushed. Watch how the ingredients marry together, taste a tiny dab on your finger, and adjust salt and pepper until it makes you smile.

Glaze gently or serve on the side:

If you're glazing, use a light hand—the meat should still shine through. If you're unsure, always serve it alongside; your guests can control their own experience.

Layer in the color and crunch:

Scatter the parsley, tomatoes, and red onion across the platter like you're painting rather than decorating. Leave some space between elements so nothing feels crowded or competing for attention.

Serve without ceremony:

This dish is best when it goes straight to the table while everything is fresh and cool. Let people eat directly from the platter if you're comfortable with it—it changes the entire feeling of the meal.

Save

There was a moment at that potluck when people stopped picking at their plates and actually sat together, eating slowly, talking. My sister caught my eye across the room and smiled—not because the food was complicated, but because it gave everyone permission to relax. That's when I understood that a meat platter is less about the meats and more about what they represent: time with people, simple goodness, no apologies.

The Art of the Platter

A platter is really just an exercise in balance and visual breathing room. I used to cram everything together, thinking more was better, until I learned that empty space is as important as what you fill it with. Let colors complement instead of compete, and the finished plate will feel abundant without feeling overwhelming.

Beyond the Basics

This foundation is genuinely flexible. Some people add sharp cheeses, crispy pickles, or marinated olives—whatever speaks to you and your table. I've seen people add a small dish of cranberry sauce for those who want something sweeter, or whole grain mustard for those who like texture and seeds. The structure stays the same, but the personality can shift entirely.

Building Your Platter Story

What makes this dish shine is how it invites personal touches without needing them. You can set it and forget it, or you can layer in your own discoveries. This flexibility is also its quiet strength—it adapts to whatever occasion finds you. The glaze itself can be made creamier with a touch of Dijon mayo, or sharpened with more vinegar if you're feeding people who like bold flavors.

• Make the glaze right before serving so the mustard stays bright and the honey doesn't crystallize.
• Slice your meats at the last possible moment if you can; they stay fresher and don't begin to dry at the edges.
• Trust your instincts about garnish ratios—there's no wrong answer, only what feels right to your eye and your table.

Save

This platter has become my shorthand for gathering people without fuss. It reminds me that feeding others doesn't require complexity, just presence and a willingness to let good ingredients be themselves.

Recipe Questions & Answers

→ How should I arrange the ham and turkey slices?

Arrange the slices alternately on a large serving platter to create an appealing presentation and easy access for guests.

→ What ingredients make up the glaze?

The glaze is made from Dijon mustard, honey, olive oil, apple cider vinegar, salt, and black pepper, creating a balanced sweet and tangy flavor.

→ Can I prepare this platter ahead of time?

Yes, you can prepare the slices and glaze in advance, but it’s best to assemble just before serving to maintain freshness.

→ What garnishes complement this platter?

Fresh parsley, cherry tomatoes, and thin slices of red onion add color and a fresh contrast to the savory meats.

→ Are there suggested additions for extra flavor?

Consider adding pickles, olives, cheese, or a cranberry-based dip to enhance the variety and taste.