Ham O'Day with Rye Aioli

Ingredients

• 1 teaspoon caraway seeds 
• 6 ounces country ham thinly sliced
• 2 large eggs 
• 6 servings kosher salt 
• 2 teaspoons juice of lemon fresh
• 0.5 cup olive oil extra-virgin
• 1 cup vegetable oil 
• 2 tablespoons citrus champagne vinegar 
• 0.3 cup grain mustard whole
• 2 cups torn 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• sieve
• blender

Directions

1. Preheat oven to 200°F. Thinly spread mustard on a parchment-lined baking sheet.
2. Bake until dried, 1-1 1/2 hours.
3. Let cool; crumble.
4. Place eggs in a small saucepan; add water to cover by 1 1/2". Bring to a boil; remove from heat, cover, and let stand 5 minutes.
5. Drain.
6. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
7. Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute.
8. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes.
9. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
10. Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.
11. Spread aioli on plates, top with ham, and sprinkle with mustard powder.