This is an excellent spread for sandwiches (Heather’s Family Club Sandwiches) or as an appetizer with crackers. It’s an especially nice way to repurpose the Easter or Christmas ham.
Homemade Deviled Ham:
half of a ham steak, cut into largish chunks
3 green onions, chopped
6-7 cornichon or equivalent amount of dill pickle
1/4 of a chipotle chile, seeds removed
1 T Creole mustard1/4 c mayonnaise
several dashes of Worchestershire sauce
salt and black pepper to taste
In a food processor add green onions, chipotle chile and cornichons and pulse until well chopped. Add chunks of ham and pulse until ham is finely minced. Then add seasonings: Creole mustard, Worchestershire sauce, grinds of black pepper and mayonnaise, and puree until smooth. Taste for salt and spice. If you like things pretty zippy you might want to add more chipotle, but to my taste the 1/4 chile was just enough to invoke that wonderful sunshine in the mouth feeling. Remove deviled ham to a bowl and chill for several hours or overnight.