Deviled ham pate only requires three ingredients: ham and a little mayonnaise and mustard. Whiz it up and serve it as you would any fancy pate. Industrial homemade candlesticks a plus.
Let’s talk about ham. Our fully intact, bone-in, non-spiral cut Smithfield ham was a smash hit for Easter Sunday family dinner. Tender, moist, hammy, and satisfying. And, despite the price of gas, our little tour about town in search of one of the few city hams untouched by the spiral machine was worth it. An eleven-pounder provided dinner for six and a big ham bone as a table gift for Min’s pinto bean-making dad. Still, we had nearly three pounds left to enjoy during the week.
Which is great because we love leftovers. Leftovers can be a fresh start for something new and different, especially if what’s leftover isn’t overly flavored, like sweet barbecue sauce on braised pork shoulder. A straightforward baked Easter ham will enable a few simple American classics–scrambled eggs with ham, grilled ham and cheese sandwiches, a chef salad loaded with ham chunks, and au gratin potatoes with ham.
And, don’t forget the ever-easy Deviled Ham. Deviled ham needs no proper recipe so just drop in the mayo and mustard from the jars, don’t dirty a measuring cup.
Hold it to three ingredients–ham, mayonnaise, and Dijon mustard. Whiz it all up in the food processor until it’s as smooth as a fancy French pate. Resist TV food show temptation to clutter it with chopped celery, olives, pickles, or onion. Those ingredients are better off included on the cracker or toast, or in the sandwich. Just as a French pate yearns for a pickle, so it goes with our all-American Deviled Ham.
We find the spiral sliced ham much too limiting. Convenience is nice, but it’s not always the top priority. A sharp knife and good tongs keep your own slicing skills up to snuff.
- 1 pound leftover ham, cut into chunks
- About 1/2 cup mayonnaise
- About 1/4 cup Dijon mustard Crackers and pickles, or other topping of your choice
- Combine the ham, mayonnaise, and mustard in a food processor. Whiz until well blended.
- Taste and add additional mayo and mustard, as needed.