Mix the dressing for the ham salad before adding it to the food processor to ensure even distribution of ingredients.
Cubed ham, ready to go into the food processor.
Deviled Ham-stuffed puff pastry shells topped with mozarella cheese and ready for the oven.
Beautiful champagne brunch at John and Laura's house.
Like turkey, ham is one of those great holiday meats that is delicious for the first couple of nights, but boring for dinner after that. Spice up your leftovers by turning them into Summer's Secret Deviled Ham.
1 pound Danish or leftover ham, cubed
2/3 cup mayonaise (regular or low fat)
4 teaspoons Pommery mustard
4 teaspoons Dijon mustard
2 teaspoons Summer's Secret Seasoning
1 tablespoon Roland's Chili Hot Sauce
1/2 teaspoon Extra Hot Chinese Mustard
Stuff you'll need ...
Put the cubed ham in the food processor. Blend the remaining ingredients in the mixing bowl or measuring cup, and then add to the ham in the food processor. Pulse to the desired consistency.
Serving Suggestions ...
Use as a sandwich spread, topping with thinly sliced red onions; serve as a spread for crackers or dip for veggies (process pretty fine for use as a dip).
You can stuff puff pastry shells with Deviled Ham, top with mozzarella cheese and bake at 350 degrees until the cheese is bubbly. Serve as an appetizer, or with scrambled or poached eggs (and champagne) for brunch. (Find puff pastry shells in the freezer section of the grocery store. Pre-cook them, following the directions on the package, and then stuff.)
Alternate Version ...
For a less “deviled” ham, cut the chili sauce back to 1/2 tablespoon, don’t add the hot mustard, and add 16 hamburger dill pickle chips.