|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Do you have leftover Christmas or Easter ham plus a few odds and ends from the party? This deviled ham recipe is a great way to use it up. Also known as ham spread or ham salad and, in Europe, as potted ham, this dish 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, you may be wondering? The versatility of this clever little dish is excellent; it all depends on which direction you want to take it. Spread it on thick slices of sourdough sprinkled with black pepper, served with a side salad for a hearty, simple rustic lunch. Or heap some onto hot toast, crackers, or in a sandwich for a 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. The options are endless.
8 ounces leftover deli ham, or prosciutto
2 teaspoons wasabi mustard, or English mustard
1 tablespoon cornichon, finely chopped
2 medium scallions, finely chopped
1 tablespoon Worcestershire sauce
1 cup clarified butter, divided
1 teaspoonground black pepper, to taste, plus more for decorating
1/4 teaspoon kosher salt, to taste
1 tablespoon flat-leaf parsley, for decorating
Gather the ingredients.
Put ham or prosciutto, mustard, cornichon, scallions, and Worcestershire sauce 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, to taste.
Pack 4 (3/4-cup) ramekins or small bowls with the ham mix pressing down firmly, leaving a 1/4-inch space at the top.
Spoon clarified butter over the ham spread to create a buttery seal. Decorate with a parsley leaf and a sprinkle of black pepper. Pop the ramekins into the refrigerator until the butter is set.
The beauty of this deviled 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 with a bit of a crunch.
- Swap out the cornichons and scallions for finely chopped shallots, pickled cucumber, or giardiniera.
- If you are in Britain, add some diced up pickled onions, which are always a good combination with ham.
- The leftover cooked ham and gammon can be changed for cooked bacon lardons, dice of chorizo or chistorra, Italian salumi such as soppressata, or the heavily fennel-scented finocchiona.
- The mustard must have a punch to it to bring the heat up in the spread—otherwise, where is the "deviled"? For a change, leave the mustard out and instead add a little mostarda, or even a little freshly grated horseradish to pep things up nicely.