Saturday, August 31, 2013

Deviled Ham Spread

I am a Southern lady and I have made deviled eggs many times, but this was my first attempt at making deviled ham and I am SO glad that I did.  I had deviled ham, pimento cheese, and deviled eggs as an appetizer at High Hat Restaurant recently.  I was determined to make my own.  This is combination of recipes.  I hope you enjoy.
  • 1 lb. ham, cut into slices or cubes
  • 1 (8 oz.) cream cheese, softened
  • ½ C. mayonnaise
  • ½ C. green onion, finely chopped
  • 2 T. honey
  • 2 T. sweet relish
  • 2 T. Crystal hot sauce
  • 1 T. Dijon mustard
  • 1 T. Creole mustard
  • 1 T. paprika
  • ½ T. Worcestershire sauce
  • 1 t. salt
  • ¼ t. cayenne pepper
  1. Combine all ingredients in a food processor and pulse until finely chopped and well incorporated.  Scrape down the sides of the bowl, once or twice while processing.
  2. Place the deviled ham in a bowl and cover.
  3. Refrigerate overnight or at least for 4 hours, before serving with assorted crackers or thinly sliced pieces of a baguette.
Tips and Tricks:
  • Leftover ham is great for this recipe, but if not use a ham steak, it works the best.
  • The honey is the secret ingredient for this recipe.  You may be tempted to leave it out, but you will be sorry if you do.

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