As a child, I loved to eat those little tins of Deviled Ham (I obviously didn't know any better!). Well, as usual, the 22 lb ham I make over the holidays gives me plenty of extra. Thus, I made my own version of deviled ham. It's so good; a bit spicy and oh so very fresh. Try it with the leftovers after your next ham dinner. You will note my favourite commercial cracker #Triscuits. I adore them!
Ingredients
4 oz ham, remove excess fat
2 tbsp butter
1/3 cup mayonnaise
1 tbsp Dijon mustard or whole grain
2 tbsp sweet relish
tt pepper
tt cayenne pepper
1/4 tsp allspice
Instructions
Read Susie's Tips and Tricks below
1. Place all ingredients in a food processor and process until smooth to your liking. Be sure to taste and adjust according to your particular desires. My quantities are estimates; adjust as necessary. If it's too thick, you can thin with a bit of water or more mayonnaise. Stores in fridge for 2-3 days.
Susie's Tips and Tricks
You can make a spicier version if desired by adding more cayenne. Avoid too much allspice, it tends to overwhelm other seasonings.
You may notice I didn't add salt; ham is fairly salty.
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