Deviled ham spread recipe

"notbob" <[email hidden]> wrote in message
news:Kqcfc.138922$w54.890691@attbi_s01...

Quoted message said:

Gots lots o' ham. Thought I'd try my hand at a deviled ham
spread like Underwood's. But, a google search only brought
up the same ham salad recipe a half dozen times, JOC's 4-
spice (and little else) recipe, and buncha those "this is
just a commercial click-through portal to a buncha other
click-through portals" that are infesting the web like a
cancer. I even did a rfc archive search and was surprised
to find little in the way

of

Quoted message said:

a real deviled ham recipe. So, anyone got a good recipe
for deviled ham?

I

Quoted message said:

mean a highly spiced, pate-like, spread good for
canapes, finger

sandwiches,

Quoted message said:

crudites, etc?

nb

# 1

1 lb. smoked ham, cooked & ground
2/3 c. mayonnaise 1 tbsp. fresh minced onion
3/2 tsp. powdered garlic 1 tbsp. Dijon mustard 1 1/2 tbsp.
relish (sweet or dill)

In large bowl, mix all ingredients. Use as spread on bread
with melted
cheese and mustard, on crackers as an hors d'oeuvre, or in
salad rolls.

# 2
2 c. ground cooked ham
4/2 c. mayonnaise 1 tbsp. mustard 2 or 3 sweet
pickles, ground

Mix all ingredients, spread on plain or toasted bread.
Yield: 8 servings. Chicken may be substituted.

# 3
1 c. cooked ham
5/3 c. diced celery 2 tbsp. drained pickle relish
6/4 to 1/2 tsp. prepared horseradish
7/4 c. salad dressing

Place ham in food processor and grind up. Add remaining
ingredients and blend. Serve on bread or crackers
(great appetizer) or with a bed of lettuce. It can be
made in larger quantities and frozen. This is great for
leftover bits and pieces of ham once all the good
slices are used up.

In article <Kqcfc.138922$w54.890691@attbi_s01>, notbob

Quoted message said:

Gots lots o' ham. Thought I'd try my hand at a deviled ham
spread like Underwood's. But, a google search only brought
up the same ham salad recipe a half dozen times, JOC's 4-
spice (and little else) recipe, and buncha those "this is
just a commercial click-through portal to a buncha other
click-through portals" that are infesting the web like a
cancer. I even did a rfc archive search and was surprised
to find little in the way of a real deviled ham recipe.
So, anyone got a good recipe for deviled ham? I mean a
highly spiced, pate-like, spread good for canapes, finger
sandwiches, crudites, etc?

nb

Here's what I like to do:

1/2 pound ham, cooked, ground 2 garlic cloves, crushed 1 T.
curry powder (I prefer Penzey's)
2/2 tsp. mustard powder (I prefer Coleman's) enough
mayonnaise to moisten

Woo.

--
Nancy Howells (don't forget to switch it, and replace the 😉
to send mail).

notbob said:

Underwood's. But, a google search only brought up the same
ham salad recipe a half dozen times, JOC's 4-spice
...recipe....

OK, I'm doing a mod of the Irma Rombauer and Marion Becker
JOC recipe. Only one problem. None of the web copies of this
recipe provides the baking temp. Supposedly, this recipe is
from the 1975 JOC and I only have the 1971 version, which
doesn't include it. If anyone has the '75 copy, could you
give me the baking temperature for this dish? I'm going with
325 deg F, for now.

If my version comes out good, I'll post the recipe.

nb

notbob <[email hidden]> wrote in
news:yGlfc.38709$_K3.169531@attbi_s53:

Quoted message said:

notbob said:

Underwood's. But, a google search only brought up the
same ham salad recipe a half dozen times, JOC's 4-spice
...recipe....

OK, I'm doing a mod of the Irma Rombauer and Marion Becker
JOC recipe. Only one problem. None of the web copies of
this recipe provides the baking temp. Supposedly, this
recipe is from the 1975 JOC and I only have the 1971
version, which doesn't include it. If anyone has the '75
copy, could you give me the baking temperature for this
dish? I'm going with 325 deg F, for now.

If my version comes out good, I'll post the recipe.

nb

Baked? I've never heard of a a devilled ham spread that
require baking. Of course, there are a lot of things I've
never heard of.

FWIW, Underwood Devilled Ham, as a potted meat product,
doesn't appear to have been baked.

Unfortunately, I have the 1964 edition of JOC, so no
help there.

Wayne

Wayne Boatwright said:

Baked? I've never heard of a a devilled ham spread that
require baking. Of course, there are a lot of things I've
never heard of.

They are cooked in a can, which is either water or oil
based.

I baked it for 45 mins @ 325F. Came out a bit drier than
it went in, but the spices and horseradish and ground
cocktail onions and garlic married nicely. I added a
dollop of mayo. Sweet!

nb

notbob <[email hidden]> wrote in
news:K2ofc.136064$gA5.1604970@attbi_s03:

Quoted message said:

Wayne Boatwright said:

Baked? I've never heard of a a devilled ham spread that
require baking. Of course, there are a lot of things I've
never heard of.

They are cooked in a can, which is either water or
oil based.

I baked it for 45 mins @ 325F. Came out a bit drier than
it went in, but the spices and horseradish and ground
cocktail onions and garlic married nicely. I added a
dollop of mayo. Sweet!

nb

What you made sounds really good! I guess I'm think that
baking would give more of a "meatloaf" texture than a
spread. True, the Underwood is cooked in a can, but
probably more akin to pressure-cooking than baking. The
texture is quite soft and spreadable. Actually, I grew up
eating the UW as a snac on plain soda crackers, often on a
road trip in the car. I still like it, but have to admit
it's a bit bland.

Wayne

notbob said:

Wayne Boatwright said:

Baked? I've never heard of a a devilled ham spread that
require baking. Of course, there are a lot of things
I've never heard of.

They are cooked in a can, which is either water or
oil based.

I baked it for 45 mins @ 325F. Came out a bit drier than
it went in, but the spices and horseradish and ground
cocktail onions and garlic married nicely. I added a
dollop of mayo. Sweet!

I've got a recipe for a ham in pastry roll, that calls for
minced ham to which you saute with onions, then add a bit of
flour, milk and an egg and cook a bit stove top before using
inside pastry crust. It is always well received. I can
easily see some mustard in this filling and letting it cool
a bit for sandwiches.

Goomba

Goomba38 <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I've got a recipe for a ham in pastry roll, that calls for
minced ham to which you saute with onions, then add a bit
of flour, milk and an egg and cook a bit stove top before
using inside pastry crust. It is always well received. I
can easily see some mustard in this filling and letting it
cool a bit for sandwiches.

Goomba

Could you post the recipe?

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Wayne Boatwright said:

What you made sounds really good! I guess I'm think that
baking would give more of a "meatloaf" texture than a
spread. True, the Underwood is cooked in a can, but
probably more akin to pressure-cooking than baking.

It might have if I hadn't ground the ham very fine in a meat
grinder (several times). The baking also distributed the
ground ham fat for good flavor distibution. I kept it lean,
but not too lean. I also ground the onions and garlic.

Canned goods are definitely pressure cooked, Underwood
undoubtedly using oil. I added Best Foods mayo and olive oil
to mine to give it the right thick dip consistency.

I'm going to continue to play around with this. The JOC
spices worked well, giving a definite Underwoody flavor,
only better. I wish I'd had some mustard powder. But it was
still nice and spicy. It was great on some celery sticks.
Overall, I'd say it met the definition of deviled ham and
I'd be proud to serve to any recy here. 🙂

Here's the ingredient list so far:

before baking: leftover ham w/fat, finely ground mace nutmeg
blk pepper cayenne cocktail onions, ground fresh garlic
cloves, ground horseradish

bake at 325 for 45 mins.

after baking: mayo olive oil

...dang, I didn't add salt... OTOH, I didn't miss it! 🙂

I can't really give measurements, as I'm only making on-the-
fly test batches at this point.

nb

notbob <[email hidden]> wrote in
news:aLpfc.40656$_K3.195194@attbi_s53:

Quoted message said:

Wayne Boatwright said:

What you made sounds really good! I guess I'm think that
baking would give more of a "meatloaf" texture than a
spread. True, the Underwood is cooked in a can, but
probably more akin to pressure-cooking than baking.

It might have if I hadn't ground the ham very fine in a
meat grinder (several times). The baking also
distributed the ground ham fat for good flavor
distibution. I kept it lean, but not too lean. I also
ground the onions and garlic.

Canned goods are definitely pressure cooked, Underwood
undoubtedly using oil. I added Best Foods mayo and olive
oil to mine to give it the right thick dip consistency.

I'm going to continue to play around with this. The JOC
spices worked well, giving a definite Underwoody flavor,
only better. I wish I'd had some mustard powder. But it
was still nice and spicy. It was great on some celery
sticks. Overall, I'd say it met the definition of deviled
ham and I'd be proud to serve to any recy here. 🙂

Here's the ingredient list so far:

before baking: leftover ham w/fat, finely ground mace
nutmeg blk pepper cayenne cocktail onions, ground fresh
garlic cloves, ground horseradish

bake at 325 for 45 mins.

after baking: mayo olive oil

...dang, I didn't add salt... OTOH, I didn't miss it! 🙂

I can't really give measurements, as I'm only making on-the-
fly test batches at this point.

nb

That sounds like a really nice blend of flavors, and I'm
sure much more flavorful than the UW. When you feel you've
got it just right I hope you'll post it for all to share!

Wayne

hahabogus said:

Goomba38 <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I've got a recipe for a ham in pastry roll, that calls
for minced ham to which you saute with onions, then add
a bit of flour, milk and an egg and cook a bit stove top
before using inside pastry crust. It is always well
received. I can easily see some mustard in this filling
and letting it cool a bit for sandwiches.

Goomba

Could you post the recipe?

The ham filling portion of this recipe is what I was
thinking about earlier. I never follow the recipe as given
and always increase the amount of filling to make a large
ham roll. The sauce is easily altered or improved. This
original recipe might have come from the "VegAll" folks,
I'm not sure?

* Exported from MasterCook *

Vegetable Ham Roll

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork & Ham

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- recipe
for pastry, or prepared pastry 2 tablespoons chopped
onion 2 tablespoons butter 1 tablespoon all-purpose
flour dash pepper
1/4 cup milk 1 beaten egg approx. 1 cup chopped ham 1
recipe for Vegetable sauce

Pastry: Cut 1/3 cup shortening into 1 cup flour and 1/2
teaspoon salt till the size of small peas. Sprinkle 1
teaspoon cold water over part of mixture and toss with fork.
Repeat with 2-3 tablespoons more water till moistened. Form
dough into ball. On floured surface roll dough to 12 x 7
inch rectangle.

Cook the onion in butter. Stir in the flour and pepper. Add
milk. Cook and stir till bubbly. Reserve 1 tablespoon of
egg. Stir sauce and ham into remaining egg. Spread filling
down center of pastry. Fold pastry over filling and seal
with egg brushing. Place seam side down on greased baking
sheet. Brush top with more egg. Bake 400 degrees for 35-40
min. Serve with Vegetable sauce.

Vegetable sauce: drain 8 ounce can of mixed vegetables, save
liquid. Add milk to liquid to make 1 cup. Melt 1 tablespoon
butter, blend in 1 tablespoon of flour. Add milk mixture.
Cook and stir till bubbly. Cook one minute more. Gradually
stir hot mixture into 1 beaten egg. Return all to pan. Add
vegetables and 1/2 cup shredded cheddar cheese. Cook and
stir 1/2 min. Do NOT boil.

- - - - - - - - - - - - - - - - - -

notbob said:

notbob said:

Underwood's. But, a google search only brought up the
same ham salad recipe a half dozen times, JOC's 4-spice
...recipe....

OK, I'm doing a mod of the Irma Rombauer and Marion Becker
JOC recipe. Only one problem. None of the web copies of
this recipe provides the baking temp. Supposedly, this
recipe is from the 1975 JOC and I only have the 1971
version, which doesn't include it. If anyone has the '75
copy, could you give me the baking temperature for this
dish? I'm going with 325 deg F, for now.

I have the '75 edition; there is a recipe for "Deviled or
Potted Ham" in the "canapes" section (not under "ham"😉,
which I almost overlooked.

Deviled or Potted Ham Spread, JOC '75 Preheat oven to 350

Grind 3 times with a fine blade: 1 lb lean ham
1/4 lb ham fat

Season with: a pinch of cayenne
2/8 tsp each mace, nutmeg, and pepper.

Put the mixture in a buttered 5x9" bread pan. cover w/foil.
bake about 45 min. When cool, top with clarified butter and
store refrigerated. Remove butter before serving.

That's it!

Sue(tm) Lead me not into temptation... I can find it myself!

Curly Sue said:

Deviled or Potted Ham Spread, JOC '75 Preheat oven to 350

That's it!

Yes, indeedy it is! I was only 25deg low. Thanks Sue.

nb