We are up to 3 batches now. They needed a bit more time at the high
heat to get crisp, when rolled to a 1/4 inch thickness, and I have
used pepper blends with them. I was able to fit a batch closely on a
single non-stick silpat sheet. Two batches to a can of kraut.
My wife does like them with deviled ham -- and I am including the
recipe we have morphed to over many years. The ham today is pretty
lean, so I now add margarine as ham fat is hard to come by. I really
like the Meyers lemon marmalade in it.
Ken in Juneau
* Exported from MasterCook *
Deviled Ham (spread for bread)
Recipe By :Improved from Better than Store Bought
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cooked ham -- see noted below
1/4 cup ham fat or margarine -- diced
1 1/2 tablespoons coarse mustard -- see noted below
2 teaspoons vinegar up to 4 teaspoons to taste -- see noted below
1 pinch nutmeg -- fresh grated
1 pinch cloves -- scant
5 drops hot pepper sauce or a few nacho rings
1/2 teaspoon anchovy paste or 1/4 teaspoon seasoned salt
1 pinch ground black pepper -- big pinch
1 pinch ground ginger -- big pinch
1 pinch thyme -- big pinch
2 tablespoons Lemon Marmalade (meyer lemon is great)
1 tablespoon Penzy Fox Point shallot seasoning (Optional)
Ham: trimmings or cubes free of gristle or membranes. Trim fat from
ham and measure. Picnic hams make good deviled ham.
Vinegar: Use a well flavored vinegar. White wine vinegar keeps the
color light, and balsamic has wonderful flavor.
Mustard: Strong flavored or horseradish mustards give a good
flavor. Avoid the yellow tumeric mustards.
Hot pepper sauce: Use the favorite and add more or less to
taste. Habaneros sauces are good, but I like to add jalapeno pepper
rings instead of pepper sauce.
Food processor makes this easy -- use a grinder if you do not have a
food processor.
Put the ham and ham fat in the food processor and pulse a few times
to coarsely chop. Add the remainder of ingredients into the food
processor bowl and pulse until the texture is a coarse pate. Test
the seasonings and pulse a few more times to get a finer texture if
needed. Pack the spread in jars or tight plastic containers and
store in the refrigerator. The flavors blend for the first day or
two. Keeps about 2 weeks (if it lasts that long).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 392 Calories; 23g Fat (53.5%
calories from fat); 37g Protein; 8g Carbohydrate; trace Dietary
Fiber; 115mg Cholesterol; 2974mg Sodium. Exchanges: 0 Grain(Starch);
5 1/2 Lean Meat; 1 1/2 Fat.
NOTES : Great served on toast or toasted buns. Kysra is a favorite
bread for this use. I buy hams when on sale just to make several
batches. Freezes well for a couple of months. I tried canning this
mixture, but the texture changed with the canning -- not bad, but not
as good as the fresh made.
This is great on the saurkraut crackers