Deviled ham
 

I pressure cooked that cheapo water filled (23%!) ham fer 40 mins.
Dried that sucker right out. So much so, I need to put some moisture
or something back in it. Since I can't eat bread --low carb diet-- I
figured deviled ham to dip celery in. This time I have a sparkly new FP
to lay some whup-ass on it. Anyone have a good recipe? ;)

nb

Deviled ham
 

On 12 May 2013 17:47:49 GMT, notbob > wrote:

>I pressure cooked that cheapo water filled (23%!) ham fer 40 mins.
>Dried that sucker right out. So much so, I need to put some moisture
>or something back in it. Since I can't eat bread --low carb diet-- I
>figured deviled ham to dip celery in. This time I have a sparkly new FP
>to lay some whup-ass on it. Anyone have a good recipe? ;)
>
>nb

I like your attitude. ;o)
Janet US

Deviled ham
 

On 12 May 2013 17:47:49 GMT, notbob > wrote:

>I pressure cooked that cheapo water filled (23%!) ham fer 40 mins.
>Dried that sucker right out. So much so, I need to put some moisture
>or something back in it. Since I can't eat bread --low carb diet-- I
>figured deviled ham to dip celery in. This time I have a sparkly new FP
>to lay some whup-ass on it. Anyone have a good recipe? ;)
>
>nb

I make it pretty much like how I make egg or tuna salad but with ham
salad I'm sure to add mustard.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Deviled ham
 

On May 12, 10:47*am, notbob > wrote:
> I pressure cooked that cheapo water filled (23%!) ham fer 40 mins.
> Dried that sucker right out. *So much so, I need to put some moisture
> or something back in it. *Since I can't eat bread --low carb diet-- I
> figured deviled ham to dip celery in. *This time I have a sparkly new FP
> to lay some whup-ass on it. *Anyone have a good recipe? *;)
>
> nb

Here is one from the "Spears Victorian Sampler Tearoom Cookbook". I
bought this in Eureka Springs, Arkansas around 1991. Great food, so I
bought the book!
2 cups cut up cooked ham (with some fat)
2 tsp. prepared mustard
1 Tbls Worcestershire sauce
Pinch o' cayenne
Pinch o' mace
Grind the meat and add seasonings.Taste and increase the "devil" if
desired. Pack well into a greased mold and chill.

Deviled ham
 

On 2013-05-12, merryb > wrote:

> Here is one from the "Spears Victorian Sampler Tearoom Cookbook". I
> bought this in Eureka Springs, Arkansas around 1991. Great food, so I
> bought the book!
> 2 cups cut up cooked ham (with some fat)
> 2 tsp. prepared mustard
> 1 Tbls Worcestershire sauce
> Pinch o' cayenne
> Pinch o' mace
> Grind the meat and add seasonings.Taste and increase the "devil" if
> desired. Pack well into a greased mold and chill.

Thanks all.

I basically tossed in jes about everything worth tossng:

ham, 1/2 onion, mayo, spicy brn mustard, mustard powder, sriracha,
capers, lemon juice, garlic salt, onion salt, worcestershire sauce,
horseradish, tad more mayo.... I think that's everything. I wanted to
put in sweet gherkins soooo bad, but they're mucho carbofied.

It was harder to get my cwee-zee back in the box than to use and clean
it. The deviled ham turned out killer as a celery dip. I'm full. ;)

nb

Deviled ham
 

notbob wrote:
>
>I basically tossed in jes about everything worth tossng:
>
>ham, 1/2 onion, mayo, spicy brn mustard, mustard powder, sriracha,
>capers, lemon juice, garlic salt, onion salt, worcestershire sauce,
>horseradish, tad more mayo.... I think that's everything. I wanted to
>put in sweet gherkins soooo bad, but they're mucho carbofied.
>
>It was harder to get my cwee-zee back in the box than to use and clean
>it. The deviled ham turned out killer as a celery dip. I'm full. ;)

And you still have plenty left. You'll need to eat fast or find some
way to preserve all that deviled ham.

Deviled ham
 

"Brooklyn1" > wrote in message
...
> notbob wrote:
>>
>>I basically tossed in jes about everything worth tossng:
>>
>>ham, 1/2 onion, mayo, spicy brn mustard, mustard powder, sriracha,
>>capers, lemon juice, garlic salt, onion salt, worcestershire sauce,
>>horseradish, tad more mayo.... I think that's everything. I wanted to
>>put in sweet gherkins soooo bad, but they're mucho carbofied.
>>
>>It was harder to get my cwee-zee back in the box than to use and clean
>>it. The deviled ham turned out killer as a celery dip. I'm full. ;)
>
> And you still have plenty left. You'll need to eat fast or find some
> way to preserve all that deviled ham.

Should freeze ok.

--
--
http://www.helpforheroes.org.uk/shop/

Deviled ham
 

On Mon, 13 May 2013 11:00:28 +0100, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> notbob wrote:
>>>
>>>I basically tossed in jes about everything worth tossng:
>>>
>>>ham, 1/2 onion, mayo, spicy brn mustard, mustard powder, sriracha,
>>>capers, lemon juice, garlic salt, onion salt, worcestershire sauce,
>>>horseradish, tad more mayo.... I think that's everything. I wanted to
>>>put in sweet gherkins soooo bad, but they're mucho carbofied.
>>>
>>>It was harder to get my cwee-zee back in the box than to use and clean
>>>it. The deviled ham turned out killer as a celery dip. I'm full. ;)
>>
>> And you still have plenty left. You'll need to eat fast or find some
>> way to preserve all that deviled ham.
>
>Should freeze ok.

With all those salty ingredients freezing is iffy, texture will
probably suffer.

Deviled ham
 

"Brooklyn1" > wrote in message
...
> On Mon, 13 May 2013 11:00:28 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> notbob wrote:
>>>>
>>>>I basically tossed in jes about everything worth tossng:
>>>>
>>>>ham, 1/2 onion, mayo, spicy brn mustard, mustard powder, sriracha,
>>>>capers, lemon juice, garlic salt, onion salt, worcestershire sauce,
>>>>horseradish, tad more mayo.... I think that's everything. I wanted to
>>>>put in sweet gherkins soooo bad, but they're mucho carbofied.
>>>>
>>>>It was harder to get my cwee-zee back in the box than to use and clean
>>>>it. The deviled ham turned out killer as a celery dip. I'm full. ;)
>>>
>>> And you still have plenty left. You'll need to eat fast or find some
>>> way to preserve all that deviled ham.
>>
>>Should freeze ok.
>
> With all those salty ingredients freezing is iffy, texture will
> probably suffer.

I have no doubt that is right, but better that that wasting it.

--
--
http://www.helpforheroes.org.uk/shop/

Deviled ham
 

"Ophelia" wrote:
>"Brooklyn1" wrote:
>>"Ophelia" wrote:
>>>"Brooklyn1" wrote:
>>>> notbob wrote:
>>>>>
>>>>>I basically tossed in jes about everything worth tossng:
>>>>>
>>>>>ham, 1/2 onion, mayo, spicy brn mustard, mustard powder, sriracha,
>>>>>capers, lemon juice, garlic salt, onion salt, worcestershire sauce,
>>>>>horseradish, tad more mayo.... I think that's everything. I wanted to
>>>>>put in sweet gherkins soooo bad, but they're mucho carbofied.
>>>>>
>>>>>It was harder to get my cwee-zee back in the box than to use and clean
>>>>>it. The deviled ham turned out killer as a celery dip. I'm full. ;)
>>>>
>>>> And you still have plenty left. You'll need to eat fast or find some
>>>> way to preserve all that deviled ham.
>>>
>>>Should freeze ok.
>>
>> With all those salty ingredients freezing is iffy, texture will
>> probably suffer.
>
>I have no doubt that is right, but better that than wasting it.

That's true, but would have been smarter not to make more than one can
consume in 2-3 days.

Deviled ham
 

"Brooklyn1" > wrote in message
...
> "Ophelia" wrote:
>>"Brooklyn1" wrote:
>>>"Ophelia" wrote:
>>>>"Brooklyn1" wrote:
>>>>> notbob wrote:
>>>>>>
>>>>>>I basically tossed in jes about everything worth tossng:
>>>>>>
>>>>>>ham, 1/2 onion, mayo, spicy brn mustard, mustard powder, sriracha,
>>>>>>capers, lemon juice, garlic salt, onion salt, worcestershire sauce,
>>>>>>horseradish, tad more mayo.... I think that's everything. I wanted to
>>>>>>put in sweet gherkins soooo bad, but they're mucho carbofied.
>>>>>>
>>>>>>It was harder to get my cwee-zee back in the box than to use and clean
>>>>>>it. The deviled ham turned out killer as a celery dip. I'm full. ;)
>>>>>
>>>>> And you still have plenty left. You'll need to eat fast or find some
>>>>> way to preserve all that deviled ham.
>>>>
>>>>Should freeze ok.
>>>
>>> With all those salty ingredients freezing is iffy, texture will
>>> probably suffer.
>>
>>I have no doubt that is right, but better that than wasting it.
>
> That's true, but would have been smarter not to make more than one can
> consume in 2-3 days.

Too late ...

--
--
http://www.helpforheroes.org.uk/shop/

Deviled ham
 

"Ophelia" wrote:
>"Brooklyn1" wrote:
>> "Ophelia" wrote:
>>>"Brooklyn1" wrote:
>>>>"Ophelia" wrote:
>>>>>"Brooklyn1" wrote:
>>>>>> notbob wrote:
>>>>>>>
>>>>>>>I basically tossed in jes about everything worth tossng:
>>>>>>>
>>>>>>>ham, 1/2 onion, mayo, spicy brn mustard, mustard powder, sriracha,
>>>>>>>capers, lemon juice, garlic salt, onion salt, worcestershire sauce,
>>>>>>>horseradish, tad more mayo.... I think that's everything. I wanted to
>>>>>>>put in sweet gherkins soooo bad, but they're mucho carbofied.
>>>>>>>
>>>>>>>It was harder to get my cwee-zee back in the box than to use and clean
>>>>>>>it. The deviled ham turned out killer as a celery dip. I'm full. ;)
>>>>>>
>>>>>> And you still have plenty left. You'll need to eat fast or find some
>>>>>> way to preserve all that deviled ham.
>>>>>
>>>>>Should freeze ok.
>>>>
>>>> With all those salty ingredients freezing is iffy, texture will
>>>> probably suffer.
>>>
>>>I have no doubt that is right, but better that than wasting it.
>>
>> That's true, but would have been smarter not to make more than one can
>> consume in 2-3 days.
>
>Too late ...

Not too late for me.. I don't much care for deviled ham anyway, it's
certainly not something I'd want for a meal.

Deviled ham
 

this isn't really Deviled Ham, but I put cold cut ham in the fp, onion, first, cuz it needs less time, then the ham, and take that out and in the bowl of ham & onion I add Mayonaise, sweet pickle relish, and pepper. Needs no salt because of the ham. Sometimes I add cayenne, and/or siriacha, and one time Sushi ginger & wasabi(that was really good, but I love sushi flavors).. You could add sour cream with or in place of mayo. your call.
I eat low carb too. and put the ham salad on lettuce leaves, baby romaine leaves make it like a 'sammich'. Love those leaves for any kind of 'sammich'..
Nan in De.