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 trying deviled ham recipe 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
- 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.