Guest Author - Catherine Bridges
Deviled ham has been around for a very long time - since the 1700s it has been mentioned in cook books and homestead diaries. The deviled part probably refers to the heat infused into the recipe and its correlation to Hell and the Devil. Deviled ham is great as a hearty, alternative veggie dip, a sandwich spread, or for filling pastry shells for unique hors d'oeuvre. Try deviled ham in an egg white omelet for a unique breakfast treat.
A good basic recipe for deviled ham begins by dicing baked or canned ham. One important tip is that a good baked ham makes a better deviled ham. The recipe then calls for scallions or green onions, sour cream, hot mustard, tarragon, cayenne pepper, black pepper and hot sauce. Some will also add celery for extra crunch. Once the ham, scallions and sour cream have been mixed together, the rest is all tasting.
Garlic or other herbs such as oregano or thyme might be substituted for the tarragon, depending on the cook’s preferences. Horseradish and dry sherry or white wine are also popular add-ins. Some cooks process the ham through a meat grinder for a smoother result, perhaps more suitable for sandwiches or crackers. The one thing all the recipes agree on is that the deviled ham should be set aside for a few hours in the refrigerator, to allow the flavors to blend.
1/2 pound baked ham, cut into 1/2-inch dice
3 scallions or green onions, minced
1/4 cup sour cream
2 tablespoons Creole mustard or Dijon
2 medium celery ribs, peeled and cut into 3/4-inch dice
1 1/2 teaspoons minced tarragon
1/8 to 1/4 teaspoon sweet cayenne pepper
Salt and freshly ground black pepper, to taste
Hot sauce and/or ¼ small habanero, jalapeno or Serrano chili, seeded and minced (wear gloves)
Worcestershire sauce to taste
Optional add-in: sweet pickle relish
Optional add-in: 2 tablespoons mayonnaise
In a food processor, pulse the ham until finely chopped. Add the scallions and blend.
In a medium bowl, mix the sour cream, mayonnaise and mustard. Fold in the blended ham mixture, celery, tarragon and cayenne. Add in chopped chilis to desired heat level, then cool back down with sweet pickle relish and some mayonnaise. Season with salt and black pepper. Add a dash of Worcestershire sauce then, taste and add a few dashes of hot sauce. Set aside for at least 10 minutes before serving. Preferably, cover tightly and refrigerate overnight to instill the flavors.
