Jamaican Rice Salad with Ham

The perfect antidote to the summer doldrums. Chill out with this lively blend of vegetables, eggs, rice and ham. Great for a light lunch or as a side dish.


• - 2 cups cooked rice
• - 1 cup mayonnaise
• - 1 tbsp. Iguana Gold Island Pepper Sauce
• - 1/2 tsp. allspice
• - 1 tbsp. Pirates Blend Caribbean Condiment
• - 3 eggs hard-boiled and chopped
• - 2 tbsp. sweet pickle relish
• - 1 med. onion chopped fine
• - 2 stalks celery chopped fine
• - 2 cups ham, cubed
• - 1 head iceberg lettuce (shredded)


Cook rice according to the package directions and chill (the rice silly!). In a mixing bowl, combine the mayo, Iguana Gold Island Pepper Sauce, Pirates Blend Caribbean Condiment and allspice. Fold the eggs, relish, celery, onion and ham into the mayo mix. Mix in the chilled rice, scoop onto beds of shredded lettuce with a big ice cream scooper and season to taste with black pepper. Should feed four unless you’ve been getting a bit “rasta” in which case you’ll probably eat it all yourself and chase it with a pint of “Ben & Jerry’s”.