Deviled ham

Yield: 1 servings

Measure 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 \N 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

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.

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