June 2, 2011

Deviled Ham

For Easter dinner this year, I bought a 15-pound bone-in ham. Ok, for two people, that is WAY TOO MUCH HAM...even in my pork-centric world. To avoid an overdose of standard ham sandwiches, I picked a few recipes to make with the leftovers that week: ham fried rice, ham & bean soup, ham & chive frittatas, & ham pot pie.

But, for the most part, those are the obvious use-up-leftover-meat dishes. In searching for some more exciting ways to use up the rest of the ham, which I cubed/vacuum-sealed/stashed in the freezer, I came across many great sounding recipes (see list of links at the end of this post).

Most recently, I made Deviled Ham. I was leery at first. My parents used to buy that "sandwich spread" shit from the supermarket deli, and I despised it. It looked and smelled like cat food. Plus, "deviled" ham just doesn't sound appetizing to me.

Yet, this recipe sounded so good...smokey ham, creamy mayo, tangy mustard, sweet maple syrup, spicy hot sauce...what's NOT to like.


And, it was good. Really good. Like, "I want to smear this all over my body" good. (You can be rest assured, however, that I did NOT do that. I swear. Really. I do.) We ate it with lightly toasted baguette slices, a simple green salad, and a chilled dry rosé wine. It will be a staple in my diet this summer.

Deviled Ham
slightly adapted from Food Network


1 pound smoked ham, cut into 1-inch cubes
1/2 cup mayonnaise
1/4 cup prepared mustard
1/2 cup chopped onion
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh chives
3 tablespoons maple syrup
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon mustard powder
Salt & pepper
  • Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack. 

Got a hankering for more ham? Who doesn't! Try one of these recipes:


MAIN DISHES
Braised Chicken with Ham, Chestnuts, & Ginger
Cornmeal Crepes with Ricotta & Ham
Eggs with Cream, Spinach, & Ham
Fideos with Shrimp, Ham, & Clams
Ham with Bourbon Cream Sauce
Ham & Sweet Potato Hash
Ham & Vegetable Bake
Orzo with Ham & Goat Cheese
Penne with Roasted Butternut Squash & Ham
Sweet Potato Gnocchi with Ham & Walnuts
Tortellini with Ham, Peas, & Tomato Cream Sauce

SOUPS
Cabbage & Ham Gumbo
Corn Soup with Crab & Ham
Ham & Chickpea Stew
Rice & Peas Soup with Ham & Parmesan

SALADS
Black Eyed Pea & Ham Salad
Chicory, Fried Ham, & Pear Salad
German-Style Potato & Ham Salad
Ham & Grape Salad with Horseradish-Chive Vinaigrette
Macaroni Salad with Ham & Dill
Panzanella with Fontina & Ham
Sweet Potato Salad with Ham & Curried Almonds
Warm Lentil & Ham Salad

SIDES
Brussels Sprouts with Ham & Pecans
Cauliflower with Ham & Tomato
Cornbread Pudding with Ham & Pepper Jack
Ham-Stuffed Artichokes
Jerked Ham Cornbread
Sauteed Chickpeas with Ham & Kale

SNACKS
Ham & Apple Fritters
Ham & Cheddar Pretzel Bites
Ham & Rice Croquettes
Rosemary & Ham Scones

1 comment:

Denise Evans said...

Kelly, this is AMAZING. We had ham leftover in the freezer that needed used and absolutely loved it. Thanks for sharing!