Name: Deviled Ham
Ingredients: 1 1/2 c Cubed, cooked ham, trimmed; 1/4 c Cubed firm fat from cooked; ...ham; 1 1/2 ts Horseradish Mustard or other; ...hot mustard; 2 ts White wine vinegar; Big pinch grated nutmeg; Small pinch ground cloves; 4 Drops Pepper Sherry or; ...bottled hot pepper sauce; 1/4 ts Anchovy paste; 1/8 ts Finely minced garlic; Big pinch ground pepper; Big pinch ground ginger; Big pinch ground thyme

Those in the world do not respond well to pain. They fear it, despise it and run from it. They struggle with why God would allow suffering. They see no purpose in it. They make themselves out to be a victim and with bitter hearts blame the world for their misfortunes. They fret, overreact, whine, and complain. They throw massive pity-parties. They lose peace and joy and move further away from God. On the other hand, Christians know from the Bible and experience that God sovereignly permits suffering to enter our lives. We trust His goodness and wisdom and remain under the trial until it accomplishes God’s designed work in our lives. Since His primary goal is to make us holy, God gets our attention through the trial and then is continually refining our character. We don’t minimize the pain and sorrow, but know deep inside through faith that good will come out of it. We can therefore give thanks for all things and maintain our joy and peace despite apparently unfavorable circumstances. Do you see the diametrically opposed contrast to the world?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Appetizers	1	Servings

INGREDIENTS

1 1/2	c	Cubed, cooked ham, trimmed
1/4	c	Cubed firm fat from cooked
		…ham
1 1/2	ts	Horseradish Mustard or other
		…hot mustard
2	ts	White wine vinegar
		Big pinch grated nutmeg
		Small pinch ground cloves
4		Drops Pepper Sherry or
		…bottled hot pepper sauce
1/4	ts	Anchovy paste
1/8	ts	Finely minced garlic
		Big pinch ground pepper
		Big pinch ground ginger
		Big pinch ground thyme

INSTRUCTIONS

1.  Grind the ham and fat fairly fine, either in a food processor or,
in two batches, in an electric blender.
2. if using a processor, add the remaining ingredients at once and
process until the mixture is rather like a coarse pate. If using a
blender, scrape the first batch of ground ham into a bowl, add the
seasonings, process the rest of the ham, and combine with the mixture in
the bowl.  If too coarse, process again in two batches.
3. Taste for seasoning, then pack into a jar, cover, and refrigerate
overnight or longer to let the falvors mingle.  The spread will keep for
up to 2 weeks.
Makes about 1 1/2 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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