Deviled ham
Yield: 1 Servings
Ingredients:
- 1 1/2 c Cubed cooked ham trimmed
- 1/4 c Cubed firm fat from cooked ...ham
- 1 1/2 ts Horseradish Mustard or other ...hot mustard
- 2 ts White wine vinegar Big pinch grated nutmeg Small pinch ground cloves
- 4 Drops Pepper Sherry or ...bottled hot pepper sauce
- 1/4 ts Anchovy paste
- 1/8 ts Finely minced garlic
Instructions:
Big pinch ground pepper Big pinch ground ginger Big pinch ground thyme 1. Grind the ham and fat fairly fine either in a food processor or in two batches in an electric blender. 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. 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
