May 9, 2014

Deviled Ham Spread

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I love Underwood meat spreads specially deviled ham but the container is so small, 2 or 3 cans are needed to make a decent-sized sandwich. Well, actually, the pate is for small crackers or canape, not for a huge sandwich. I decided to make a copycat deviled ham spread adapted from several recipes I found online. The spread is delicious.



Deviled Ham Spread
makes about 1¾ cups


4 tablespoons mayonnaise
1 tablespoon finely chopped dill pickles
1 tablespoon Dijon mustard
1 teaspoon hot sauce
½ tablespoon Worcestershire sauce
¼ teaspoon cayenne powder
½ teaspoon onion powder
1 teaspoon mustard powder
½ pound cubed smoked ham
olive oil, melted butter or rendered pork fat, optional
  • In a bowl, mix all ingredients except ham; set aside. 
  • Process cubed ham in a food processor until almost pasty. Stir into the mayonnaise mixture until smooth. 
  • Transfer into small jars. Top with a thin layer of oil, butter, or rendered pork fat. 
  • Refrigerate for up to 2 weeks. 


5 comments:

Elizabeth Ann Quirino @Mango_Queen said...

Wow! You made me crave for deviled ham spread just now. It will be delish on pan de sal. Thanks for sharing this. Must try it soon. Happy weekend Oggi!

maiylah said...

i agree, konti lang ang laman! lol. would love to try this! bookmarked!

thanks much for sharing and linking over at Food Friday, Ms. Oggi!

Anonymous said...

Excellent...Thank-You...I didn't have mustard powder so subbed more dijon and more onion powder

Dan

Fisher Man said...

I've tried them all and this recipe is simple and attains the true taste of the Deviled Ham I grew up with by Underwood. Thank-You

Fisher Man said...

The best I've ever tried. Just like the early 60's when Mom bought us cans of Deviled Ham from Underwood. Ooops I just realized I had commented last December. Hah...and the results were the same. Kudos to the author.

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