Ham O'Day with Rye Aioli
['1/4 cup whole grain mustard', '2 large eggs', '1 teaspoon caraway seeds', '1 cup grapeseed or vegetable oil', '2 cups torn 1/2" pieces rye bread', '2 tablespoons Banyuls vinegar or white wine vinegar', '2 teaspoons fresh lemon juice', '1/2 cup extra-virgin olive oil', 'Kosher salt', '6 ounces thinly sliced country ham', 'prosciutto', 'or Speck']
Preheat oven to 200°F. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1-1 1/2 hours. Let cool; crumble.
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. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
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.
Spread aioli on plates, top with ham, and sprinkle with mustard powder.
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