Deviled Ham Spread Served Three Ways

When I was just a girl, there were two things I could always count on during the Holidays. The first was an amazing smoked ham for Christmas. The second was that none of the ham was allowed to go to waste.

Dad always bought a ham bigger than what we needed. It was a full ham, complete with skin and a huge bone. The skin, along with the fat, was fried crisp – homemade pork rinds have the best flavor. Next once cooked the ham was carved off the bone, leaving just a little of the meat still clinging to the bone. This was saved for New Year’s Day – Ham and Beans with Sweet Cornbread was a tradition in our house. Finally, any of the leftover ham after Christmas Dinner was made into a spread.

My first “catering” job was when I was about 10 years old. I was in charge of creating a Deviled Ham Spread for New Year’s Eve. Mom said I made the best spread, but I truly think it was that slow roasted smoked ham Dad made that made all the difference. If there were enough spread, I’d make a ham ball (like a cheese ball) and what we called “finger” sandwiches – the ones with the crusts removed and cut in half. Mom would let me have a couple of finger sandwiches as payment for a job well done, since children were not allowed at their annual New Year’s Eve bash. Often, once the party was in full swing, I’d tiptoe down the hall and lay on the floor just out of sight. I’d listen to the grown ups talk about the amazing spread my parents put out each year, and rave about their favorite – the little ham sandwiches. I think that’s when I first experienced the joy of puttering in the kitchen.

While most years we spend Christmas these days up at the family farm, I always make it a point to cook up our own ham supper in plenty of time to make a Deviled Ham Spread and save the bone for New Year’s Day. My guys especially like the Triple Decker Deviled Ham Sandwiches. Hope you do, too.

Deviled Ham Spread Served Three Ways
Deviled Ham Spread
4 cups Cubed Ham
1 teaspoon Yellow Mustard
6 tablespoons Mayonnaise or as needed
1/2 teaspoon Red Wine Vinegar or to taste
Salt to taste
Black Pepper to taste

Cube ham, place in the bowl of a food processor fitted with a blade. Grind meat fine. Empty ham into a large mixing bowl.

Add mustard, mayonnaise and vinegar. Season with salt and pepper. Taste mixture, adjust as desired, adding Mesquite Seasoning for a more smoky ham flavor. Chill until ready to serve.

At this point, once chilled, the ham spread can be formed into a ball much like a cheese ball. Place on a platter, surround with crackers and serve as a spread.

Deviled Ham Tea Sandwiches
Deviled Ham Spread, above
6 tablespoons Yellow Mustard
6 tablespoons Mayonnaise
24 slices White Bread

Spread 12 slices of bread with mustard; 12 with mayonnaise. Spread ham on half the bread slices. Top mustard sandwiches with another slice of mustard bread, mayo with mayo. Trim crusts, cut each sandwich in half. You now have Deviled Ham Tea Sandwiches.

Deviled Ham Triple Decker Sandwiches
Deviled Ham Spread, above
24 slices White Bread
12 tablespoons Mayonnaise
16 Lettuce Leaves

Toast bread slices. Lay out toasted bread 3 slices at a time. Spread mayonnaise on each toast slice. Spread some ham on the first piece of toast. Top ham with lettuce. Place the second slice of bread, mayo side down, over the first slice. Spread more mayo on top, then man and lettuce. Finish with a finel slice ob read, mayo side down. Cut in half, secure with cocktail picks. Serve and enjoy.

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Blessed are all who wait for the Lord