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Potted/Deviled Ham or Ham Salad

on October 16, 2012

Usually when I buy a ham there will be a fair amount of leftover ham which is when I make my favorite ham salad, or for a spread, potted/deviled ham.

Since these recipe is based on leftovers, I can’t really run nutritional information that will be meaningful. This is one of those a-bit-of-this-or-that recipes. You can play around with it quite a lot and do no damage.  I actually much prefer ham salad to just a ham steak. A scoop on a bed of butter lettuce makes my day.

Boil the ham off the bone,then allow to cool enough to chop in chunks for the food processor.  Or just toss whatever leftover ham into the food processor. Chop to as fine as you like for ham salad, or to make potted ham spread, puree until smooth. Add as much mayonnaise as you like for ham salad, along with a teaspoon or two of dry mustard, a dash of Worcestershire sauce, and/or cayenne pepper, and some dill pickle relish (or finely chopped dill pickle) adds the final touch for me.

For potted or deviled  ham, add softened butter enough for smoothness, some minced garlic or garlic powder, dry mustard to taste, cayenne if desired, and put into small jars or ramekins and cover with clarified butter. A great spread for celery, mixed with yolks for deviled eggs,  on slices of chicken breast, or on any HFLC bread.

To get more fat into the recipe add some cream cheese.


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