Name: Deviled Ham
Yield: Makes about 1½ cups
Ingredients: ⅛ teaspoon very finely minced garlic, or to taste; Big pinch of grated nutmeg; ¼ teaspoon anchovy paste; 1½ teaspoons (or to taste) Horseradish Mustard or other hot prepared mustard; Small pinch of ground cloves; ¼ cup cubed firm fat from the cooked ham; 1½ cups cubed, cooked ham, trimmed of all membranes; Big pinch of ground dried thyme or finely crumbled dried leaf thyme; Big pinch of ground ginger; 4 or 5 drops of Pepper Sherry or bottled hot pepper sauce; 2 teaspoons white wine vinegar; Big pinch of ground pepper

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

When you have collected a batch of bits and pieces of ham, why not make spicy real deviled ham? It is unexpectedly delicious. But have you ever tried to track down a recipe for this familiar American sandwich filling? Strangely enough, we’ve never encountered a version anywhere among our thousands of cookbooks. Our recipe suits our taste buds, but it is not sacrosanct. Try it this way, then adjust it to desired spiciness or hotness.