Deviled Ham Spread

Deviled ham spread, or what the British often call 'paste' and many American's call 'ham salad', is a classic throwback recipe and is worth revisiting. While it's good in a sandwich, you can also enjoy it on crackers or toasts, which is how I prefer it. 

You can purchase it pre-made at many deli counters and they even sell a canned version. What is actually in them will make you less inclined to purchase them pre-made. You'll find many deli's use ends of all kinds of products like bologna and the canned version is filled with chemical preservatives. So I prefer to make my own as it only takes 15 minutes.   

Delicious on Toast

Starting with thinly sliced ham ensures the proper texture. Black Forest deli ham gives the best flavor, but you can use other kinds. I've tried 'honey ham' and it worked okay, although I found the Black Forest ham has a more robust flavor. Using softened butter is key in this preparation. I generally let it sit out on the counter overnight in advance of preparation the next morning.

Ready to Chop

This recipe originally was published in Cook's Country and has only been modified slightly by me. For example I like just a bit more cayenne, but do taste it first with the 1/4 teaspoon specified in the recipe. Wait a couple minutes after you taste it, as the cayenne has a delayed 'kick' in the back of the throat. Don't add more until you are sure you need it. 

Ingredients

12 ounces thinly sliced deli Black Forest ham

  cut or torn into 1/2-inch or so pieces
4 tablespoons unsalted butter, softened
5 tablespoons mayonnaise
3 tablespoons Dijon mustard
2 tablespoons sweet pickle relish
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper,

    more or less to your taste
1/4 teaspoon ground allspice

Instructions

Pulse ham in food processor until coarsely chopped, about 6 pulses. Open the processor and scrape down. Pulse again for 6-8 times. Add butter and pulse until incorporated and ham is finely chopped, about 10 pulses.

Transfer mixture to bowl and stir in mayonnaise, mustard, relish, pepper, cayenne, and allspice until thoroughly combined. Cover and refrigerate for at least 30 minutes before serving. (Will hold refrigerated, for 3-4 days.)