There are several recipes that I tried out for Christmas eating one year and a few turned out to be keepers. Topping the list is this ultra-simple, ultra-tasty recipe for deviled ham. These few simple ingredients make a sophisticated taste. It's a great alternative to the too expensive little-can stuff from the store, and it's a festive way to use up another pound of that delicious but huge, left-over ham.
Deviled Ham
- 1 pound baked ham (about 3 cups), chopped up
- 1/2 stick (4 tablespoons) butter, softened
- 1/4 cup Dijon mustard
- 1/4 cup Major Grey's chutney
- Pulse ham in food processor until finely chopped. Transfer to a bowl.
- Put butter, mustard, and chutney in processor and blend until smooth. Stir into ham.
From The Gourmet Cookbook, Ruth Reichl, editor.
