Deviled Ham

Course Appetizer


  • 1 1/2 c Cubed, cooked ham, trimmed
  • 1/4 c Cubed firm fat from cooked
  • 1 1/2 ts Horseradish Mustard or other
  • 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


  • Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.
  •  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.
  • 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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