Deviled Ham Recipe

Step 1

Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.

Step 2

If using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the 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 two batches.

Step 3

Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the falvors mingle. The spread will keep for up to 2 weeks.

Makes about 1 1/2 cups

Things You'll Need

  • 1 1/2c Cubed, cooked ham, trimmed
  • 1/4c Cubed firm fat from cooked
  • .ham
  • 1 1/2ts Horseradish Mustard or other
  • .hot mustard
  • 2ts White wine vinegar
  • Big pinch grated nutmeg
  • Small pinch ground cloves
  • 4 Drops Pepper Sherry or
  • .bottled hot pepper sauce
  • 1/4ts Anchovy paste
  • 1/8ts Finely minced garlic
  • Big pinch ground pepper
  • Big pinch ground ginger
  • Big pinch ground thyme

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