Deviled Ham

Recipe Ingredients

1 1/2 cups	355ml	Cubed - cooked ham, trimmed
1/4 cup	59ml	Cubed firm fat from cooked
1 1/2 teaspoons	7.5ml	Horseradish mustard or other
		Mustard
2 teaspoons	10ml	White wine vinegar
1		Pinch grated nutmeg
1		Pinch ground cloves (small)
4		Pepper sherry or
		Hot pepper sauce
1/4 teaspoon	1.3ml	Anchovy paste
1/8 teaspoon	0.6ml	Finely minced garlic
1		Pinch ground pepper
1		Pinch ground ginger
1		Pinch ground thyme

Recipe Instructions

1. Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.

2. if using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.

3. Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the flavors mingle. The spread will keep for up to 2 weeks.

Makes about 1 1/2 cups

Source:
Cooking Live Show #CL8928

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