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

Directions:
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.

2 comments:

June said...

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

Lorraine said...

June, It was yummy, especially on rye crackers.