Deviled Ham
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Deviled Ham
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
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
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