If you’re like me, and maybe you’re not, but if you are…
You still have ham left over from Christmas and you may even be sick and tired of eating it.
I’m not, but I still have a lot of ham to get through. I did make some lovely Split Pea soup the other day from the ham bone, and we’ve had Hot Ham and Cheese Sandwiches and Ham and Eggs for breakfast and a couple of sandwiches along the way as well.
Gosh it kinda feels like the everlasting leftover turkey at this point.
Which leaves me approximately 6 pounds to go through.
I’m kidding, we’ve only got 2.8 lbs left.
And even less after today.
At any rate, there are a bunch of us who gather together most Sundays and I subjected them to some of my leftover ham last weekend.
But not just leftover Ham, I wanted to have fun with it, and since I love that spread you can buy in the can.
OK, so I’ve been known to buy a can and eat it all.
So I went down to the kitchen and …
I swear sometimes you shouldn’t let me loose in the kitchen. I have way too much fun.
Here’s my take on Deviled Ham
2 cups cubed cooked ham
8 oz. cream cheese, softened
1/2 cup Creme Fraiche or Sour Cream
2 tablespoons mayonnaise
1 teaspoon Grey Poupon Mustard
1 1/2 teaspoons Yellow Mustard
2 shallots, finely minced
2 garlic scapes, or one small garlic clove minced
Put the ham into the food processor, and process until it’s all broken up. I actually tried just chopping it with my knife, but decided to try my little processor and it worked. Yay!!!!
Place the softened cream cheese into a bowl and add the mustard, mayonnaise and creme fraiche.
Add the minced garlic and shallots (you can also let them have a quick whirl in food processor if you like).
Mix together and then add the ham. Mix until all the ingredients are combined. Taste at this point and add more mustard or creme fraiche if you like.
Put the ham mixture into the fridge and let it set there for a couple of hours, let the shallots and garlic get acquainted with the ham.
Serve with crackers.
And get out of the way, you don’t want to get trampled.
I’ll be making this again soon, or at least the next time I make a large baked ham.