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Deviled Ham with Pickled Peppers Recipe
Sep 25, 2012 @ 4:27 PM
Posted by
Daily Value: 14%
Servings: 2
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 272Daily Value: 14%
Servings: 2
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 17g | 26% |
| Saturated | 5g | 23% |
| Trans | 0g | 0% |
| Carbs | 10g | 3% |
| Fiber | 2g | 7% |
| Sugars | 1g | 0% |
| Protein | 20g | 39% |
| Cholesterol | 67mg | 22% |
| Sodium | 1645mg | 69% |
| Calcium | 40mg | 4% |
| Magnesium | 31mg | 8% |
| Potassium | 467mg | 13% |
| Iron | 2mg | 9% |
| Zinc | 2mg | 15% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 1mg | 49% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 4mg | 22% |
| Vitamin B6 | 0mg | 21% |
| Folic Acid (B9) | 2µg | 1% |
| Vitamin B12 | 1µg | 17% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 15µg | 19% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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Jennifer Martiné
Some people can't get enough of deviled ham, and this recipe is an easy and convenient way to enjoy it in the form of a spread.
INGREDIENTS
- 8 ounces thick-cut ham, diced
- 2 tablespoons pickled peppers, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon sherry vinegar
- 1 teaspoon Dijon mustard
DIRECTIONS
Combine the ham and pickled peppers in a food processor and pulse until they are finely chopped and well blended, scraping down the sides as needed. Avoid overprocessing; the mixture should have a bit of a coarse texture, not become a smooth puree.
Add the mayonnaise, vinegar, and mustard to the processor and pulse three or four times to blend. Taste the mixture for seasoning, adding a bit more vinegar or mustard to taste. If the mixture is a bit dry, add another tablespoon or so of mayonnaise for a more spreadable texture.
Transfer the deviled ham to a serving bowl. If you are not serving right away, cover and refrigerate until you are ready to serve. The flavor will be best if made at least 2 hours in advance, but it can be prepared up to 3 days ahead. Allow the spread to come to room temperature before serving.
Recipe Details
Servings: 2Notes and Substitutions:
This recipe was adapted from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer Martiné.
