Deviled Ham
10m prep 0s cook 10m ready
About 1 ½ cups We once received a letter from a hard-working scientist thanking us for the efficacy of our deviled ham recipe, specifically its ability to efficiently satisfy his nutritional needs. He made big, economical batches to have around as a quick protein source—a sort of hammy precursor to Soylent. Use as a sandwich spread or serve in a crock with crackers.
Ingredients
- 1 ½ cups diced deli ham (about 8 ounces)
- 5 tablespoons butter or mayonnaise
- 2 tablespoons chopped parsley
- 1 tablespoon Dijon or whole-grain mustard
- 1 teaspoon lemon juice or dill pickle brine, or to taste
- ½ teaspoon sweet paprika, smoked if desired
- ¼ teaspoon cayenne pepper
- Salt and black or white pepper to taste
Let's Cook
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Step 1.
Combine in a food processor and process to a paste: 1 ½ cups diced deli ham (about 8 ounces); 5 tablespoons butter or mayonnaise; 2 tablespoons chopped parsley; 1 tablespoon Dijon or whole-grain mustard; 1 teaspoon lemon juice or dill pickle brine, or to taste; ½ teaspoon sweet paprika, smoked if desired; ¼ teaspoon cayenne pepper; Salt and black or white pepper to taste
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