6 Vintage Recipes, #6
Some recipes never die… this is one of them. I do believe that my favorite way to enjoy this deviled ham spread would be on Ritz crackers. However, my grandma preferred to make sandwiches out of it.
Check out what my pal Audrey from the Melady Cooks blog had to say about this wonderful recipe:
The spread was great! It was so very much like the funeral spread I consumed in the 60s and 70s it was eerie. I guess minced ham was an accurate description of bologna. Once I minced some very real ham with the same ingredients, it was a flavor clone. Eating it on Ritz crackers was a bonus. I can now cross making deviled ham off my kitchen bucket list. It wasn’t as devilishly difficult as I’d thought. I simply one upped the church ladies and added capers to their soothing spread.
1 1/2 cups cooked ham (about 1/2 pound); chopped
1/3 cup Duke’s mayonnaise
2 teaspoons whole grain mustard
3 tablespoons onion; chopped
1 teaspoon whole capers; drained
1 teaspoon Heinz Worcestershire sauce
1 teaspoon Sriracha sauce (I used a large pinch of cayenne)
2 teaspoons Vlasic sweet pickle relish (I used a dill relish)
3-4 tablespoons curly parsley (I substituted chopped green onions, you could simply omit both)
Place ingredients in the bowl of your food processor (minus the parsley or green onion) and pulse a few times, scraping down sides if necessary. When the are all reduced in size (just eyeball it), transfer mixture to a storage container.
Stir in chopped parsley or green onions if you’re adding them. They do make the deviled ham look more interesting but are not needed for flavor.
Cover and refrigerate the spread for at least an hour to allow the flavors to meld. Even better, refrigerate for 24 hours for best flavors.
Serve cold with crackers or spread on bread for sandwiches.
Thank you Melady Cooks for this great recipe.
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Quick Tip: This yummy deviled ham makes a wonderful sandwich spread.