Deviled ham
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked ham,cubed,trimmed |
| ¼ | cup | Cubed firm fat from ham |
| 1½ | teaspoon | Horseradish mustard OR>>>>>> |
| 1½ | teaspoon | Hot prepared mustard |
| 2 | teaspoons | White wine vinegar |
| 1 | large | Pinch nutmeg |
| 1 | small | Pinch cloves, ground |
| 5 | Drops Tabasco sauce | |
| ¼ | teaspoon | Anchovy paste |
| ⅛ | teaspoon | Finely minced garlic |
| 1 | large | Pinch ground black pepper |
| 1 | large | Pinch ground ginger |
| 1 | large | Pinch dried thyme |
Directions
Grind ham and fat fairly fine, either in food processor or, in 2 batches, in blender.
If using processor, add the mustard, wine vinegar, nutmeg, cloves, tabasco, anchovy paste, garlic, pepper, ginger, and thyme to the ham at once and process until the mixture is rather like a coarse pate'.
If using blender, scrape first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in 2 batches.
Taste for seasoning, then pack into container, cover, and refrigerate overnight or longer to let flavors mingle. Will keep for kup to 2 wks.
Yield: abt. 1½ c.