Thursday, December 20, 2012

Deviled Ham Salad for sandwiches with the left-over ham . . . oh they're good!

 Deviled Ham Salad

Twas the day after Christmas and left-overs abound. No one wants to cook so take that ham and make Deviled Ham then stuff it into celery, dip it with crackers, scoop it onto an iceberg wedge or spread it on bread. Oh they're good!
 2-1/2 cups ham, chopped

1/4 cup onion, chopped
1/4 cup celery, strings removed and chopped
1/4 cup sweet pickle, chopped
2 ounces cream cheese, soft
Dash cayenne
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 teaspoon brown sugar
1/2 cup Duke’s ®mayonnaise, or more to taste
2 tablespoons Dijon mustard
Salt and black pepper to taste
Combine all ingredients in a food processor and blend. Store in a sealed container in the refrigerator.

1 comment:

Chris said...

This makes me wish that I was having ham for Christmas. As I kid I used to love eating deviled ham but I've never made it myself. Might pick me up a small ham just to make this.