| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizer | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Minced cooked ham (about 6 ounces) |
| 1/4 | sm | Habanero chili; or to taste; seeded and minced (wear rubber gloves) |
| Worcestershire sauce to taste (up to) | ||
| 3 | tb | Mayonnaise |
| Accompaniment: celery boats and/or toast points |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 09:22:27 -0500 From: Judy Howle <[email protected]> from Epicurious. The URL of the site is http://www.epicurious.com Gourmet Magazine, February 1995, Jessica B. Harris My mother is a member of a club that meets during the months of July and August on Martha's Vineyard, where we have summered for more than thirty-five years. One season the members compiled a souvenir cookbook, and my mother contributed her recipe for a deviled ham spread that she makes from leftover ham. Like deviled eggs, it's devilishly simple and satanically good. It can be spread on pieces of celery or toast points. Those who do not want to use ham can substitute smoked chicken or smoked turkey. Can be prepared in 45 minutes or less. In a bowl stir together ham, chili, Worcestershire sauce, just enough mayonnaise to bind ingredients, and salt and pepper to taste. Chill ham spread, covered, overnight. Serve spread with accompaniments. Serves 4 to 6. CHILE-HEADS DIGEST V2 #294 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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