Homemade Deviled-Ham Spread


| 10/4/2017 9:25:00 AM


Tags: recipes, ham, leftovers, condiments, pickles, self sufficiency, saving money, traditional skills, Texas, Wendy Akin,

 

There’s always a bit of ham leftover from a baked ham. I always save that last bit for future bean pots but sometimes there’s more than needed. That’s when I make up a tub of deviled ham spread. It’s something like the old classic Underwood that comes in the paper-wrapped can, but it’s better, fresher and I know exactly what’s in it.

And, it seems nearly free for the making. Probably all the ingredients are already on hand. You’ll want a mini-prep food processor for this.

This recipe comes out a little on the spicy side, with a definite bite. If you’re serving small children or a “delicate palate” leave out the Colman’s. If you taste and think it could be spicier, add maybe a drop of Tabasco sauce. Here’s the recipe for the sweet pickles I use.

Makes 7 ounces



Ingredients:






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