Deviled ham is a quintessential part of most of my holiday tables; especially my holiday open houses. But I am not talking about that stuff you get in a can… I am talking about freshly made, bursting with fresh flavors, do-it-yourself deviled ham.
The spices for this recipe are based on what I like, and not what someone “thinks” that I like. When I put this out on my holiday table, the bowl always comes back to the butler’s pantry empty.
So, you ready… Let’s get into the kitchen.
prep time10 Min
methodNo-Cook or Other
ham, cut into chunks
cream cheese, softened
mayonnaise, or vegenaise
hot sauce, i prefer frank’s
dijon mustard, i prefer grey poupon
paprika, sweet or hot
salt, kosher variety, to taste
white pepper, freshly ground, to taste
pickle relish, dill variety
capers, chopped, plus some juice
How To Make
Gather your Ingredients (mise en place).
Place the ham in a food processor, fitted with an S-blade.
Use 1-second pluses until you achieve the desired level of chop.
Chef’s Note: I like mine a bit chunky, but you could continue the blending process all the way down to a pâté.
Add the ham to a large bowl, and mix in the mayo, cream cheese, hot sauce, mustard, and paprika.
Fold in the capers and pickle relish.
Chef’s Note: Season with salt and pepper, to taste.
Chef’s Tip: Not all hams are created equal; some are decidedly saltier than others. Keep that in mind when you add the salt.
Place in the refrigerator for an hour or so, before serving. This will give the ingredients a better chance to know each other.
Serve in a nice bowl, along with some crackers, or small slices of bread. Enjoy.
Keep the faith, and keep cooking.
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