Deviled Ham

Well, we bought a large ham for our Easter dinner.  I always think I need more ham than I probably do.  So what does that mean after we've ham sandwiches, split pea soup with ham, and scalloped potatoes with ham?  Sweet Harold requested that I whip up a batch of deviled ham to enjoy and I was pleased to do so.

If you have never had deviled ham, you probably have seen the cans in the grocery store with the white paper wrapper.  I know that it sometimes gets a bad rap, but to me, the homemade version served with plain ol' saltine crackers is a nice snack.  You can also spread on soft white bread or toasted rye bread squares or serve as a dip.

With just a few ingredients, this is a great way to use that leftover ham.  If you haven't baked a ham recently, buy a thick slice at your favorite deli and go from there!

4 cups diced ham (about 1 - 1.5 lbs.)

1 cup mayo

1/4 cup coarse grain mustard

2 t. apple cider vinegar

a few shakes of hot sauce

1/8 t. granulated garlic

1/8 t. onion powder

2 t. Worcestershire sauce

salt and pepper to taste

Set the food processor with the blade attachment.  Add the diced ham to the bowl of the food processor and pulse until the ham is finely minced.  

In a large bowl, whisk together the mayo, mustard, vinegar, hot sauce, garlic, onion powder, Worcestershire, salt, and pepper.  Gently fold in the minced ham.  

Refrigerate for a few hours to let the flavors blend.  Serve as a sandwich spread, with crackers, or as a dip with celery sticks.

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