½tablespoonrelish, drained, optional, sweet or dill
pepperwhite or black, to taste
salt, to taste
Instructions
In food processor, pulse chopped ham 3 quick times
8 ounces ham
Add remaining ingredients
½ cup mayonnaise, 1 tablespoon Dijon mustard, ½ teaspoon Worcestershire sauce, ¼ cup celery, ½ teaspoon onion, ½ teaspoon white vinegar, 1 teaspoon hot sauce, ½ tablespoon relish, drained, ¼ teaspoon garlic powder (optional)
Pulse to desired consistency
Add salt and pepper to taste
salt, pepper
Garnish with chopped parsley and a light sprinkle of paprika or cayenne pepper
Serve as a dip or sandwich
Notes
Yield:
This recipe makes one cup of deviled ham spread. Nutritional information is based on one ½-cup serving.
Hot sauce: I use Louisiana Hot Sauce, but you can use any red pepper sauce you preferWant it spicier? Add a little smoky paprika or cayenne after you've got it all mixed together!Tips:
Use uncured diced ham if possible; uncured is less salty and ham is always salty enough!
Don't over pulse in the food processor- a few quick pulses will get the right texture; semi-chunky, but still dippable and spreadable
Minced onion - grate a little onion on a cheese grater (on the finest grate); scoop up the pulp and throw it in the food processor
Add a little acid- lemon, vinegar, pickle juice
Add salt last - ham is inherently very salty; wait till you've combined all the ham spread ingredients before adding salt
If you choose to add pickle relish, drain it first; (squeeze it in a paper towel)
Store in refrigerator - this will keep in the fridge up to 3 days (if it lasts that long!)