Leftover Christmas or Easter Ham, a few odds and ends from a party? Here's a great way of using it up in this Deviled Ham recipe. Also known as ham spread, ham salad, and, in Europe, potted ham is unbelievably simple and open to all kinds of variations. Here, the 'Devil' comes from dollops of hot, fiery Wasabi mustard; if you don't have any, English mustard would also work well.
But what to do with your Deviled Ham. The versatility of this clever little dish is excellent and all depends on which direction you want to take it. Spread it on thick slices of sourdough and a good twist of black pepper with a side salad for a hearty, simple rustic lunch. Onto hot toast or crackers or in a sandwich for quick and very tasty snack. Dress the spread up and serve as a canapé on tiny croutons of bread with a decorative finish of micro-salad leaves for parties or with an aperitif.
- 8-ounces leftover deli ham or prosciutto
- 2 teaspoons wasabi mustard (or English mustard)
- 1 tablespoon cornichon (finely chopped)
- 2 scallions (finely chopped)
- 1 tablespoon Worcestershire sauce
- Small bunch flat-leaf parsley
- 1 cup clarified butter
- Freshly ground black pepper (to taste)
- Kosher salt (to taste)
Gather the ingredients.
Put the first five ingredients into a food processor and pulse to create a thick, chunky paste. Add 1/2 cup of the butter and pulse again. Taste the ham spread and add salt and pepper according to your taste.
Pack 4 x 3/4-cup ramekins or small bowls with the ham mix pressing down firmly leaving a quarter-inch at the top.
Spoon clarified butter over the ham spread to create a buttery seal. Decorate with herb and black pepper. Pop the ramekins into the refrigerator until the butter is set.
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The beauty of this Devilled Ham Recipe is that as long as you include a little heat, hence the name "Deviled", you can adjust what you put into this dish. However, do keep the texture thick and chunky and more importantly, a bit of a crunch.
- Swap out the cornichons and scallions for finely chopped shallots, pickled cucumber, or Giardiniera.
- If you are in Britain, how about some diced up Pickled Onions, always a good combination with ham.
- The leftover cooked ham and gammon can be changed for cooked bacon lardons, maybe dice of chorizo or Chistorra, Italian salumi such as soppressata, or the heavily fennel scented Finocchiona.
- The mustard used must have a punch to it, to bring the heat up in the spread - otherwise, where is the Devil? For a change, leave the mustard alone and a little Mostarda, or even a little freshly grated horseradish which will pep things up nicely.