Deviled Ham. Stick with me here.
If eternity is two people and a ham, it only begs the question: what happens when you devil it?
Deviled ham is old-school to be sure. How fun is that? This recipe tastes delicious and is a great way to use up leftover spiral-sliced ham when you've exhausted all your other options.
What to do with leftover ham
When I told the kindergartner we'd be having ham again for dinner, she broke down in tears. I wish I were kidding, but there was actual passing of eye water, to paraphrase this line from here. I caved, and she had peanut butter and jelly for dinner instead.
Given that the littlest one had already gone to bed, that left just two of us to tackle the remains of last week's whole spiral cut ham for dinner. And you know what they say about two people and a ham.
A ham recipe of last resort
Believe me, we'd already tried hard to have our way with the thing. The first two nights were pure delight. Oh, ham! Salty, sweet, meaty—we haven't done this in a while. Night three? Aside from the feeling I got describing it over the phone to the lovely Suzanne, who keeps Kosher, we were perfectly pleased with our casserole of leftover brown rice and broccoli flecked with ham and baked in a cheesy béchamel sauce.
Night four was automatically disqualified as a Friday in Lent with the grandparents visiting. (Are you starting to see a pattern here? Something to do with organized religion as a Ham Avoidance Mechanism (HAM)? Whoa.)
A certain WTF caché
By the weekend, we needed a new strategy. Or should I say a new-old one? We needed to take radical action. And holy ham, did we ever.
I'm a big fan of deviled eggs. Also of retro-chic.
So in a sense, it was only natural to happen upon the idea of taming the beast by deviling. In a different (perhaps more compelling) sense, though, I think deviled ham will always carry a certain WTF caché.
The Deviled Ham Project
All in all, I'd have to say the Deviled Ham Project was successful. It comes together in a snap and makes a tasty and umami-rich spread for crackers or filling for sandwiches.
- 3/4 pounds leftover spiral-sliced or smoked ham, cut into 1/2-inch pieces
- 1/2 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 tablespoon Dijon mustard
- 1/2 cup chopped yellow onion
- Juice of 1/2 lemon
- 2 tablespoons drained capers
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons fresh flat-leaf parsley (use leaves picked from stems)
- 2 teaspoons sweet Hungarian paprika
- 10 dashes Tabasco or other hot sauce, plus more to taste
- 1/2 teaspoon celery seed
- 1/4 teaspoon mustard powder
- Freshly ground black pepper, to taste
- Place all ingredients in a food processor fitted with the blade.
- Blend until smooth, stopping to scrape down the sides as necessary.
- Refrigerate for a couple of hours to let the flavors commune, if possible.
- Serve as a spread for crackers or a filling for sandwiches.
Important note: This recipe is gluten-free only if the spiral ham you started with is gluten-free, so please check if it's important to you.
Heavily adapted from Food Network.