4 small scallions, white and light green parts, thinly sliced
1/4 cup golden raisins
Freshly ground pepper
Fill a large saucepan three-quarters full of water and bring to a boil. Add the wild rice and 1 tablespoon of salt and simmer over moderate heat until the rice is tender and most of the grains have just split, 50 minutes. Drain and rinse the rice under cold water, then drain again.
Meanwhile, in a large bowl, whisk the lemon juice, vinegar, mustard, honey, curry powder, cumin and cayenne. Add the olive oil and whisk until combined. Toss in the chickpeas, ham, scallions, raisins and wild rice. Season the salad with salt, pepper and hot sauce, transfer to a bowl and serve.
The salad can be refrigerated overnight. Bring to room temperature and toss before serving.
The mixture of ham, raisins, and curry will find echoes in a spicy Gewürztraminer from Washington State or California.