Deviled Ham with Pickled Peppers
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.
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.
- 8 Ounces thick-cut ham, diced
- 2 Tablespoons pickled peppers, chopped
- 2 Tablespoons mayonnaise
- 1 Teaspoon sherry vinegar
- 1 Teaspoon Dijon mustard
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.