Deviled Ham Recipe

I’ve seen those cans of deviled ham in the grocery store but to the best of my memory I’ve never EATEN deviled ham, either storebought or homemade. But I saw the ham in the fridge and wanted to try something new with it and thought of deviled ham for some reason. I started with the Joy of Cooking: 75th Anniversary Edition – 2006 version, but it didn’t taste very deviled to me!  So I added more Dijon mustard.  I was making this while I was waiting for dinner to cook (a really good artichoke and bacon pasta dish) so I just sampled it. My daughter used some to make a deviled ham sandwich on toast for lunch today and loved it.

Deviled Ham Recipe

  • 1 1/2 cups diced ham (or chicken)
  • 5 Tbs mayonnaise (or butter)
  • 3 Tbs chicken broth
  • 2 Tbs fresh chopped parsley
  • 1 Tbs Dijon mustard
  • 1/4 tsp paprika
  • salt and pepper to taste
  1. Put everything in a food processor and process until almost smooth. Taste and adjust seasonings.

I try to always have fresh parsley in the garden. I live in the San Francisco Bay Area so our climate is good for this. I plant it from seed in the spring (I just planted some last weekend and will plant a few more in another month) and again in the fall.  It will often overwinter so I can have it almost year-round if I plan right. I just snip off what I need.

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  1. Everything you can read on the site is free. It is supported by the advertising. So feel free to use as many recipes as you’d like.

  2. lena janowski says:

    I would like to try the deviled ham recipe and others—-if they are free. I am a senior and money is rather tight most of the time.

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