December 09, 2013

Homemade Deviled Ham

1 1/2 lb smoked ham
1 large shallot, quartered
1/4 cup Dijon mustard
1/4 cup mayonnaise
1 tablespoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
freshly ground black pepper

Place all ingredients in a food processor. Pulse until nearly smooth. Refrigerate at least 1 hour prior to serving.

My thoughts:
It is that time of year again. No not Christmas! Ham season! Hams seem to go on sale twice a year, in December and again around Easter. I pretty much only buy whole hams then because they are so big, heavy and expensive the rest of the year. I turned this ham into sandwiches, stuffing and this zesty spread. Normally one only finds deviled ham in cans (ugh) but freshly made deviled ham is a delight, it similar to ham salad but smoother and a bit spicier. I like it on crackers or if I am feeling decadent in a deviled ham-grilled cheese sandwich. A worthy use of leftover holiday ham.

 photo coconut-sig_zpsb2fb208a.jpg

1 comment:

  1. love deviled ham! the smoked paprika sounds like it'd be delish--love and use smoked paprika as much as i can.....i usually add in a "pinch" of allspice and cloves, but will try the smoked paprika next time i make it.....yes, the canned variety is "ugh" and stupid salty

    thank you for sharing your idea!


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