Thread: Looking for deviled ham recipe

On Sat, 15 Aug 2009 18:49:00 GMT, notbob <[email protected]> wrote:

>I've found several on the web, but don't like 'em. Maple syrup? I
>don't think so. I've got sour cream and prepared mustard, but no
>mustard pwdr or tarragon. Got hot sauce, but no Cayenne ppr. I think
>a bit of horseradish would go well. Whatchya think?
>
I'm thinking you've got too much ham on your hands. I'd never
consider doing that to a poor defenseless ham.


--
I love cooking with wine.
Sometimes I even put it in the food.

notbob wrote:
> I've found several on the web, but don't like 'em. Maple syrup? I
> don't think so. I've got sour cream and prepared mustard, but no
> mustard pwdr or tarragon. Got hot sauce, but no Cayenne ppr. I think
> a bit of horseradish would go well. Whatchya think?
>
> nb

I'm confused nd. What you are suggesting is not deviled ham.

Maybe you should just experiment, and whatever turns out well, give it a
name and post it.

Bob

On Aug 15, 3:34*pm, sf <s...@geemail.com> wrote:
> On Sat, 15 Aug 2009 18:49:00 GMT, notbob <not...@nothome.com> wrote:
> >I've found several on the web, but don't like 'em. *Maple syrup? *I
> >don't think so. *I've got sour cream and prepared mustard, but no
> >mustard pwdr or tarragon. *Got hot sauce, but no Cayenne ppr. *I think
> >a bit of horseradish would go well. *Whatchya think?
>
> I'm thinking you've got too much ham on your hands. *I'd never
> consider doing that to a poor defenseless ham.
>
Satan would. Defiling the innocent is one of his specialties.

--Bryan

On Sat, 15 Aug 2009 16:43:43 -0400, Bob Muncie wrote:

> notbob wrote:
>> I've found several on the web, but don't like 'em. Maple syrup? I
>> don't think so. I've got sour cream and prepared mustard, but no
>> mustard pwdr or tarragon. Got hot sauce, but no Cayenne ppr. I think
>> a bit of horseradish would go well. Whatchya think?
>>
>> nb
>
> I'm confused nd. What you are suggesting is not deviled ham.

Deviled ham is a spiced, ground ham spread.

I just run some ham through the grinder with shallots, mayo, mustard
and dill pickles (or dill relish), and sometimes Huy Fong sriracha
if I'm only making a little bit. Never sour cream or tarragon(?).
Or maple syrup (gag).

-sw

Bobo Bonobo® wrote:
> On Aug 15, 3:34*pm, sf <s...@geemail.com> wrote:
>
>>On Sat, 15 Aug 2009 18:49:00 GMT, notbob <not...@nothome.com> wrote:
>>
>>>I've found several on the web, but don't like 'em. *Maple syrup? *I
>>>don't think so. *I've got sour cream and prepared mustard, but no
>>>mustard pwdr or tarragon. *Got hot sauce, but no Cayenne ppr. *I think
>>>a bit of horseradish would go well. *Whatchya think?
>>

I cant find anything like American "Deviled Ham" in my French cook
books, but many of the pates, mousselines, forcemeats (sausages) are
very close to the American product, mostly flavored with mustard,
vinegar and red pepper. There is a German pigs liver pate that is
spiced with those ingredients but is called iirc "Braunschweiger" or
something like that.


Nutmeg is a common ingredient in these 'forcemeats' and i have used mace
to good effect with the liver pates. But also, thyme, bay leaf, shallot,
madeira, and the pates usually contains an inordinate amount of just
plain fat, sometimes brandy is added.

I keep wondering about English cuisine and deviled ham, there is an
English Sauce Diable, but i have misplaced my Cesarini & Kenton "English
Cookery" or i would look it up.

>>I'm thinking you've got too much ham on your hands. *I'd never
>>consider doing that to a poor defenseless ham.
>>
>
> Satan would. Defiling the innocent is one of his specialties.
>
> --Bryan


--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sat, 15 Aug 2009 13:57:09 -0700 (PDT), Bobo Bonobo®
<[email protected]> wrote:

>On Aug 15, 3:34*pm, sf <s...@geemail.com> wrote:
>> On Sat, 15 Aug 2009 18:49:00 GMT, notbob <not...@nothome.com> wrote:
>> >I've found several on the web, but don't like 'em. *Maple syrup? *I
>> >don't think so. *I've got sour cream and prepared mustard, but no
>> >mustard pwdr or tarragon. *Got hot sauce, but no Cayenne ppr. *I think
>> >a bit of horseradish would go well. *Whatchya think?
>>
>> I'm thinking you've got too much ham on your hands. *I'd never
>> consider doing that to a poor defenseless ham.
>>
>Satan would. Defiling the innocent is one of his specialties.

Innicent? Ham is unclean, BooBoo. Splits the hoof but
sho' don't chew the cud. Ask any Muuslim. Pig be dirty
like infidel and puppies.

On Aug 15, 11:49*am, notbob <not...@nothome.com> wrote:
> I've found several on the web, but don't like 'em. *Maple syrup? *I
> don't think so. *I've got sour cream and prepared mustard, but no
> mustard pwdr or tarragon. *Got hot sauce, but no Cayenne ppr. *I think
> a bit of horseradish would go well. *Whatchya think?
>
> nb

From "The Victorian Sampler Tearoom" in Eureka Springs, AK;

2 c. cut up cooked ham
2 tsp prepared mustard
1 Tbls Worcestershire Sauce
Pinch o' cayenne
same of mace
Grind meat- add seasonings-Increase "devil" if desired...
Makes 1.5 cups

Sqwertz wrote:
> On Sat, 15 Aug 2009 16:43:43 -0400, Bob Muncie wrote:
>
>> notbob wrote:
>>> I've found several on the web, but don't like 'em. Maple syrup? I
>>> don't think so. I've got sour cream and prepared mustard, but no
>>> mustard pwdr or tarragon. Got hot sauce, but no Cayenne ppr. I think
>>> a bit of horseradish would go well. Whatchya think?
>>>
>>> nb
>> I'm confused nd. What you are suggesting is not deviled ham.
>
> Deviled ham is a spiced, ground ham spread.
>
> I just run some ham through the grinder with shallots, mayo, mustard
> and dill pickles (or dill relish), and sometimes Huy Fong sriracha
> if I'm only making a little bit. Never sour cream or tarragon(?).
> Or maple syrup (gag).
>
> -sw

sw - I'd be happy to sample your recipe if you were to provide
specifics. I may not have a a meat grinder, but I do have a commercial
grade blender, as well as a few chopper devices.

Worst case if the blender doesn't work? I have a pretty sharp knife.

If it makes a difference.. I have an open mind :-)

Bob

On Sat, 15 Aug 2009 20:16:05 -0400, Bob Muncie <[email protected]>
wrote:

>sw - I'd be happy to sample your recipe if you were to provide
>specifics. I may not have a a meat grinder, but I do have a commercial
>grade blender, as well as a few chopper devices.

The use of Sriracha is lost me. Not because I can't eat hot things
(it isn't very far up on the scale, AFAIC). It adds no flavor.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 15 Aug 2009 20:16:05 -0400, Bob Muncie wrote:

> Sqwertz wrote:
>
>> I just run some ham through the grinder with shallots, mayo, mustard
>> and dill pickles (or dill relish), and sometimes Huy Fong sriracha
>> if I'm only making a little bit. Never sour cream or tarragon(?).
>> Or maple syrup (gag).
>
> sw - I'd be happy to sample your recipe if you were to provide
> specifics.

I don't make this according to any recipe. I just make it.

-sw

On Sat, 15 Aug 2009 17:51:22 -0700, sf wrote:

> On Sat, 15 Aug 2009 20:16:05 -0400, Bob Muncie <[email protected]>
> wrote:
>
>>sw - I'd be happy to sample your recipe if you were to provide
>>specifics. I may not have a a meat grinder, but I do have a commercial
>>grade blender, as well as a few chopper devices.
>
> The use of Sriracha is lost me. Not because I can't eat hot things
> (it isn't very far up on the scale, AFAIC). It adds no flavor.

Sriracha adds no flavor?

I think you bumped your head again. Sriracha, especially Huy
Fong's, is one of the most flavorful hot sauces out there. And not
80% vinegar - which is what turns me off about the mainline hot
sauces like Tabasco, Frank's, and Trappey's.

-sw

Steve wrote:

> I think you bumped your head again. Sriracha, especially Huy
> Fong's, is one of the most flavorful hot sauces out there. And not
> 80% vinegar - which is what turns me off about the mainline hot
> sauces like Tabasco, Frank's, and Trappey's.

I like using Frank's/Durkee's hot sauce in deviled ham *because* of the
vinegar. It adds an extra tang beyond that provided by the pickles. Other
than that, I make deviled ham with the same ingredients you do, but I chop
the solid ingredients finely with a knife rather than grinding them.
Sometimes I use olives instead of pickles. If I want to "stretch" it for
some reason, I might add a hard-boiled egg. (But that's a very unusual case,
because when I'm making deviled ham it's almost always because I have a huge
surplus of ham, so why on earth would I need it to stretch?)

Bob

On Sat, 15 Aug 2009 19:44:04 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Bob

Steve is in my kill file. He's a troll.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-08-16, Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

> I like using Frank's/Durkee's hot sauce in deviled ham *because* of the
> vinegar.

I'm currently out of Frank's. Got several versions of Tabasco. I'm
stuck on the choice between mayo and sour cream. Never tried the
later. I also think some capers and lemon juice couldn't hurt.

nb

sf wrote:
> On Sat, 15 Aug 2009 19:44:04 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>> Bob
>
> Steve is in my kill file. He's a troll.
>

sf - I like his input as much as I like yours. that's why I sometimes
question his input. I also question yours sometimes.

If someone were to ask, I honestly like the both of you.

Am I someone that should be censured for my tastes for liking you both?

Bob

On 2009-08-16, Bob Muncie <[email protected]> wrote:

> sf - I like his input as much as I like yours. that's why I sometimes
> question his input. I also question yours sometimes.
>
> If someone were to ask, I honestly like the both of you.
>
> Am I someone that should be censured for my tastes for liking you both?

No. OTOH, you ARE weird.

nb

sf wrote:
> On Sat, 15 Aug 2009 19:44:04 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>> Bob
>
> Steve is in my kill file. He's a troll.
>

A troll of what?

I actually think sw has much to say (like you) that adds value to any of
the RFC discussions.

Am I a troll also?

Bob

sf wrote:
> On Sat, 15 Aug 2009 19:44:04 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>> Bob
>
> Steve is in my kill file. He's a troll.
>

Thanks for clarifying... now what is your value?

Bob

notbob wrote:
> On 2009-08-16, Bob Muncie <[email protected]> wrote:
>
>> sf - I like his input as much as I like yours. that's why I sometimes
>> question his input. I also question yours sometimes.
>>
>> If someone were to ask, I honestly like the both of you.
>>
>> Am I someone that should be censured for my tastes for liking you both?
>
> No. OTOH, you ARE weird.
>
> nb
>
>

Thank you... I'll even accept the "weird" part as a compliment at this time.

:-)

Bob