*  Exported from  MasterCook  *

                      Deviled Ham (spread for bread)

Recipe By     : Improved from Better than Store Bought
Serving Size  : 1    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cooked ham -- see noted below
     1/4  cup           ham fat -- diced
   1 1/2  tablespoons   coarse mustard -- see noted below
   2      teaspoons     vinegar -- see noted below
   1      pinch         nutmeg -- fresh grated
   1      pinch         cloves -- scant
   5      drops         hot pepper sauce
     1/2  teaspoon      anchove paste
   1      pinch         ground black pepper -- big pinch
   1      pinch         ground ginger -- big pinch
   1      pinch         thyme -- big pinch

Ham:  trimmings or cubes free of gristle or membranes.  Trim fat from
ham and measure.  Picnic hams make good deviled ham.

Vinegar:  Use a well flavored vinegar.  White wine vinegar keeps the
color light, and balsamic has wonderful flavor.  

Mustard:  Strong flavored or horseradish mustards give a good flavor.
 Avoid the yellow tumeric mustards.

Hot pepper sauce:  Use the favorite and add more or less to taste. 
Habenaros sauces are good, but I like to add jalapeno pepper rings
instead of pepper sauce.

Food processor makes this easy --  use a grinder if you do not have a
food processor.

Put the ham and ham fat in the food processor and pulse a few times
to coarsly chop.  Add the remainer of ingredients into the food
processor bowl and pulse until the texture is a coarse pate.  Test
the seasonings and pulse a few more times to get a finer texture if
needed.  Pack the spread in jars or tight plastic containers and
store in the refrigerator.  The flavors blend for the first day or
two.  Keeps about 2 weeks (if it lasts that long).
 

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NOTES: Great served on toast or toased buns.  Kysra is a favorite
bread for this use.  I buy hams when on sale just to make several
batches.  Freezes well for a couple of months.  I tried canning this
mixture, but the texture changed with the canning -- not bad, but not
as good as the fresh made.