Deviled Ham(spread for bread)

* Exported from MasterCook *

Deviled Ham (spread for bread)

Recipe By : Improved from Better than Store Bought
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups cooked ham -- see noted below
1/4 cup ham fat -- diced
1 1/2 tablespoons coarse mustard -- see noted below
2 teaspoons vinegar -- see noted below
1 pinch nutmeg -- fresh grated
1 pinch cloves -- scant
5 drops hot pepper sauce
1/2 teaspoon anchove paste
1 pinch ground black pepper -- big pinch
1 pinch ground ginger -- big pinch
1 pinch thyme -- big pinch

Ham: trimmings or cubes free of gristle or membranes. Trim fat from ham and
measure. Picnic hams make good deviled ham.
Vinegar: Use a well flavored vinegar. White wine vinegar keeps the color
light, and balsamic has wonderful flavor.
Mustard: Strong flavored or horseradish mustards give a good flavor. Avoid
the yellow tumeric mustards.
Hot pepper sauce: Use the favorite and add more or less to taste. Habenaros
sauces are good, but I like to add jalapeno pepper rings instead of pepper
sauce.
Food processor makes this easy -- use a grinder if you do not have a food
processor.
Put the ham and ham fat in the food processor and pulse a few times to coarsly
chop. Add the remainer of ingredients into the food processor bowl and pulse
until the texture is a coarse pate. Test the seasonings and pulse a few more
times to get a finer texture if needed. Pack the spread in jars or tight
plastic containers and store in the refigerator. The flavors blend for the
first day or two. Keeps about 2 weeks (if it lasts that long).


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NOTES : Great served on toast or toased buns. Kysra is a favorite bread for
this use. I buy hams when on sale just to make several batches. Freezes well
for a couple of months. I tried canning this mixture, but the texture changed
with the canning -- not bad, but not as good as the fresh made.