WINNING DEVILED HAM
Steps:
- Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.
DEVILED HAM AND PICKLE SANDWICHES
Deviled Ham and Pickle Sandwiches
Provided by Maggie Ruggiero
Categories Sandwich Mustard Picnic Quick & Easy Lunch Mayonnaise Ham Poker/Game Night Gourmet leftovers
Yield Makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
- Make sandwiches with ham mixture, pickles, onion, and bread.
DEVILED HAM
Provided by Andrew Knowlton
Categories Condiment/Spread No-Cook Super Bowl Quick & Easy Mayonnaise Ham Tailgating Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Pulse 8 ounces coarsely chopped country ham or good deli ham in a food processor until finely chopped. Transfer to a large bowl and mix in 4 ounces room-temperature cream cheese, 1/4 cup mayonnaise, 1 tablespoon hot sauce, 2 teaspoons whole grain mustard, and 1/8 teaspoon cayenne pepper (optional). Fold in 1 chopped scallion and 2 tablespoons finely chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.
HOMEMADE DEVILED HAM SPREAD
I searched for a recipe for this on this site and couldn't find one, so I winged it and it turned out very nicely. I had to make a second batch to take to the New Year's Eve party because the first batch disappeared. A great way to use leftover ham from holiday dinner to make a great spread for hearty crackers or rye toast points. Also good as a sandwich.
Provided by furusob
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 15m
Yield 16
Number Of Ingredients 12
Steps:
- Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
- Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 0.8 g, Cholesterol 8.1 mg, Fat 4.5 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 239.5 mg, Sugar 0.3 g
SUPER EASY DEVILED HAM RECIPE
Steps:
- Gather the ingredients.
- Put ham or prosciutto, mustard, cornichon, scallions, and Worcestershire sauce into a food processor and pulse to create a thick, chunky paste. Add 1/2 cup of the butter and pulse again. Taste the ham spread and add salt and pepper, to taste.
- Pack 4 (3/4-cup) ramekins or small bowls with the ham mix pressing down firmly, leaving a 1/4-inch space at the top.
- Spoon clarified butter over the ham spread to create a buttery seal. Decorate with a parsley leaf and a sprinkle of black pepper. Pop the ramekins into the refrigerator until the butter is set.
Nutrition Facts : Calories 285 kcal, Carbohydrate 1 g, Cholesterol 85 mg, Fiber 0 g, Protein 8 g, SaturatedFat 17 g, Sodium 844 mg, Sugar 1 g, Fat 28 g, UnsaturatedFat 0 g
DEVILED HAM CORNUCOPIAS
My Mom always made these for her "big" parties, and I loved helping create the cute little canapes. A natural for the fall season!
Provided by Kizzikate
Categories Ham
Time 27m
Yield 20 cornucopias
Number Of Ingredients 6
Steps:
- Cut each slice of bread with a 3" round cookie cutter. Flatten each bread round with a rolling pin, between sheets of waxed paper.
- Spread flattened bread rounds on both sides with mayonaisse. Roll each one up to form a cornucopia shape, and secure with a toothpick. Place cornucopias onto a parchment-lined baking sheet.
- Bake at 350%, for 12-15 minutes. Watch carefully to avoid burning. Remove toothpicks, and cool on wire racks.
- Meanwhile, in a small bowl combine deviled ham, eggs, and mustard. Fill cooled cornucopias with ham mixture, and sprinkle lightly with paprika.
Nutrition Facts : Calories 128.6, Fat 6, SaturatedFat 1.4, Cholesterol 27.9, Sodium 333.8, Carbohydrate 15.1, Fiber 0.6, Sugar 1.7, Protein 3.5
DEVILED HAM AND CAPER CANAPES
Make and share this Deviled Ham and Caper Canapes recipe from Food.com.
Provided by evelynathens
Categories Ham
Time 14m
Yield 24 canapes
Number Of Ingredients 7
Steps:
- Combine ham, mustards, mayonnaise, capers and cayenne and stir until combined well.
- Preheat broiler.
- Spread 1 tsp on each toast round, mounding it and broil canapés on a jelly-roll pan, about 4 inches from heat, for 2-4 minutes, or until puffed and golden.
CORNUCOPIA
An easy Cornucopia centerpiece for your Thanksgiving table. Fill the cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE- To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.
Provided by Becky
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
- Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
- Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
- Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g
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