The Polka – 1 Meat Plate Recipe

Bring meats to serving temperature

Remove all sliced meats from refrigeration 20–30 minutes before plating so they come to near room temperature for best flavor. Keep them covered lightly with plastic wrap while they rest.

If any meat needs warming (pork shoulder slices), warm gently in a skillet over low heat with a teaspoon of water or covered in a low 275°F (135°C) oven for 8–10 minutes just until warm — do not overcook. Drain any accumulated juices and allow to rest 2 minutes before slicing thinner if needed.

Fan each meat on the serving platter: arrange the ham in one cluster (about 10 oz), pastrami in a second cluster (about 8 oz), and the warm pork shoulder in a third cluster (about 6 oz). Aim for thin overlapping slices for easy picking.

Pat the dill pickles dry and halve them lengthwise. Arrange them near the ham cluster for a crisp, acidic counterpoint.

Drain the pickled pearl onions and place them in a small bowl or mound on the platter between the pastrami and pork shoulder so guests can grab easily.

Drain the pickled peppers and slice into rings if not already sliced. Scatter a small pile near the crackers so guests can add spicy heat to bites as desired.

Spoon the brown mustard into a small ramekin. Smooth an even surface and leave a small spoon for serving.

Spoon the horseradish cream into a second ramekin. If desired, mix a pinch of cracked black pepper into the horseradish for balance.

Spoon the fruit chutney into a third ramekin; position it near the pastrami and crackers to pair sweet with savory.

Warm the rye bread lightly if preferred (10–15 seconds per slice in a medium toaster or 3–4 minutes in a 350°F / 175°C oven) and stack attractively on the board so guests can make small open-faced bites.

Arrange seeded crackers in a fan near the chutney and mustard.

If using pre-boiled baby potatoes: warm them gently in a skillet with 1 teaspoon olive oil over medium heat for 3–4 minutes until heated through and lightly glossy. Toss with chopped parsley and a pinch of cracked black pepper, then place them in a small pile on the platter as a hearty side.

Scatter the chopped parsley over the potatoes and lightly over the platter for color. Grind the remaining black pepper over the meats and potatoes to finish.

Check that each condiment has a small spoon and that pickles and breads are within easy reach. Serve the plate with small cocktail forks or toothpicks for picking and napkins on the side.