Saturday, November 9, 2013

Deviled Ham

If you read this blog with any regularity you will know that the bulk of my recipes tend to be in the appetizer category.  I just like the idea of small plates and most of the entertaining I do starts with, or consists entirely of appetizers.  With this in mind, I am always on the lookout for new apps to try. This recipe comes to you basically unchanged from the original found in Bon Appetit magazine.  I discovered that the Nabisco company has a rye version of their Triscuit cracker which I thought went really well with this dip.
Deviled Ham (Bon App├ętit)
8 servings
8 ounces country ham or good deli ham roughly torn
4 ounces room-temperature cream cheese
1/4 cup mayonnaise
1 tablespoon hot sauce
2 teaspoons whole grain mustard
1/8 teaspoon cayenne pepper
Freshly ground black pepper
1 chopped scallion
2 tablespoons finely chopped fresh flat-leaf parsley
Rye crackers

Place the ham pieces in a food processor and process until finely chopped. 
In a large bowl mix together the cream cheese, mayonnaise, hot sauce, mustard, cayenne pepper and pepper until well mixed.  Add the scallion, flat-leaf parsley and finely chopped ham and mix all together.  Check seasoning and add salt and more pepper if needed.
Serve with rye crackers.


June said...

Yum, we love the stuff and this version looks particularly delish!

Lorraine said...

June, It was yummy, especially on rye crackers.