I have been digging Comfort food from the past lately. I mean the way past. Does anyone else remember Deviled Ham? It came in a little can with I think a white wrapper; not really sure of the brand. What I do remember is the salty and creamy goodness smeared between two pieces of white bread.
Recently I was working on a video for a boot camp we hosted, and one of the assignments was to make a sandwich video. While I thought of the obvious, peanut butter and jelly or even turkey for that matter, I knew I wanted to change it up. Then Deviled Ham came to mind and I got busy in the kitchen.
Folks this recipe is ridiculously easy, so much so, I cannot believe I am sharing it. It is salty, it is creamy and it is even better than I remember. It is good on white bread or whole week crackers. Shoot who I am kidding, it is also good by the spoonful!
I have tried the recipe with two types of ham, a high-quality deli ham, and a roasted rosemary deli ham. Both versions are really good, but I am kind of leaning towards the rosemary version as it has a bit more flavor. Either way, make sure to use a really good ham. And lots of mayo smeared on the bread as well!
Recipe: Deviled Ham
- 1/2 pound ham, use deli ham, chopped into pieces or leftover Easter ham
- 1/4 cup mayonnaise
- 1 teaspoon grainy dijon mustard
- 2 green onions, finely chopped
- black pepper to taste
- Place the ham into a food processor and pulse until finely chopped, then spoon into a bowl.
- Mix in the mayonnaise, mustard, and green onions. Stir to mix.
- Season to taste with black pepper. I didn’t think it needed more salt but you can add if you want more.
- Place some of the deviled ham onto a slice of bread, top with another slice and enjoy. (I add a little lettuce as well).