My tasty homemade deviled ham spread recipe is perfect for using leftover holiday ham. Serve it with crackers, rye toast, or in a bun for a tasty appetizer or sandwich.
Ingredients
- 1.5 cups cubed cooked ham
- 3 tablespoons mayonnaise
- 2 teaspoons prepared mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons celery salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons paprika
- 5 dropss hot pepper sauce
- 1 pinch caraway seeds , or to taste
- 0.25 cups finely chopped onion
- 0.25 cups finely chopped celery
Instructions
-
1
Combine ham, mayonnaise, mustard, garlic powder, onion powder, celery salt, black pepper, paprika, hot pepper sauce, and caraway seeds in a large bowl.
-
2
Purée ham mixture using an immersion blender or food processor until reaches desired texture. Stir in onion and celery. Refrigerate until chilled before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Kelly's Slow Cooker Beef, Mushroom, and Barley Soup
I came up with this slow cooker recipe for beef, barley, and mushroom soup after tinkering with a few other recipes. I've added celery and leeks before, but all it did was make the soup more chunky; it didn't really change the flavor.
72-Hour Sous Vide Short Ribs
Sous vide cooking works its magic on many foods but yields some of the most dramatic results on short ribs. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours. Although the braising method adds great flavor and makes the meat extremely tender, it's also usually well done. But thanks to our sous vide wizardry, we're able to maintain a perfectly pink medium-rare and fork-tender meat. After tasting these short ribs, I may never cook any type of ribs the same way again. This summer, I plan to lightly smoke a rack of spare ribs, then cook them sous vide for a few days before finishing them back on the grill. I expect pretty incredible results.
Venison Salami
This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.