Deviled Ham Spread - Party Food
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Date: 2019-07-25
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Comments and reviews: 10
Stella Johnson
Haha. I was anxiously waiting for the CAYENNE. LOL I add a pinch to everything nowadays, thanks to our Chef John Is this that 'luncheon meat' we used to get after school as a snack once in a while back in the day? Only HOME MADE this time? It was more like a slice, not a spread and was in a can. Hm, I liked it very much as a sandwich, but wasn't allowed to eat it daily. I guess our parents knew it wasn't that good for us. We had fresh cooked meals every single day. I haven't had it for 2 decades at least. does it still exist? I wonder now. X
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Haha. I was anxiously waiting for the CAYENNE. LOL I add a pinch to everything nowadays, thanks to our Chef John Is this that 'luncheon meat' we used to get after school as a snack once in a while back in the day? Only HOME MADE this time? It was more like a slice, not a spread and was in a can. Hm, I liked it very much as a sandwich, but wasn't allowed to eat it daily. I guess our parents knew it wasn't that good for us. We had fresh cooked meals every single day. I haven't had it for 2 decades at least. does it still exist? I wonder now. X
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Leggie
To improve the appearance, would lightly blowtorching/broiling the top be a good idea? The cheese mayo and ham in my mind would all brown well enough that it could work. Plus you could just re chill it if you wanted it to be served cold. This feels like the kind of dish that you need to try in order to really want to eat it. I feel like a lot of the more conservative partygoers would shy away from it, so toasting the top might help with that a bit.
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To improve the appearance, would lightly blowtorching/broiling the top be a good idea? The cheese mayo and ham in my mind would all brown well enough that it could work. Plus you could just re chill it if you wanted it to be served cold. This feels like the kind of dish that you need to try in order to really want to eat it. I feel like a lot of the more conservative partygoers would shy away from it, so toasting the top might help with that a bit.
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Ritika Narayanan
I'm a vegetarian (and a writer, so watching these videos is, uhhhh, research for me, I concede I'm ignorant of anything to do with meat, fish, and poultry in cooking, but shouldn't the ham be cooked? Or is it cured or something before you buy it? What's going on here exactly? (I'd like to know for a project I'm working on tbh and people in that story eat meat so I want to be knowledgeable and sensitive of prep and cooking, etc)
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I'm a vegetarian (and a writer, so watching these videos is, uhhhh, research for me, I concede I'm ignorant of anything to do with meat, fish, and poultry in cooking, but shouldn't the ham be cooked? Or is it cured or something before you buy it? What's going on here exactly? (I'd like to know for a project I'm working on tbh and people in that story eat meat so I want to be knowledgeable and sensitive of prep and cooking, etc)
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Tenshi Chan
This is way different than the deviled ham my grandmother used to make. Then again, she lived through the great depression, so she cheapified everything. She would take a meat grinder, grind up some ham but use mostly bologna as ham filler, gherkin sweet pickles and then mix in mayo and done. It was still oddly tasty on the occasion, but it really is a heart attack waiting to happen.
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This is way different than the deviled ham my grandmother used to make. Then again, she lived through the great depression, so she cheapified everything. She would take a meat grinder, grind up some ham but use mostly bologna as ham filler, gherkin sweet pickles and then mix in mayo and done. It was still oddly tasty on the occasion, but it really is a heart attack waiting to happen.
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san antonio Dweller
i really enjoy deviled ham and potted meat. My grandmother used to make something similar she called ham salad. But it was tarter/saltier. I never knew how she made it and it's been so long. I did enjoy your recipe however. it was closer to it than I had gotten before. but for some reason. my salad came out much grayer and less attractively pink as yours. not sure why.
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i really enjoy deviled ham and potted meat. My grandmother used to make something similar she called ham salad. But it was tarter/saltier. I never knew how she made it and it's been so long. I did enjoy your recipe however. it was closer to it than I had gotten before. but for some reason. my salad came out much grayer and less attractively pink as yours. not sure why.
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R. McBride
Consider it brought back Made this for a Ladies' Club Meeting and it was a HUGE HIT Everyone wanted the recipe It really IS delicious. So I directed them here. You should be getting some good hits on this page. Made the mistake of letting Hubby be my taster. He was so bummed I was taking it to the meeting. Had to promise to make him his very own dish this weekend.
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Consider it brought back Made this for a Ladies' Club Meeting and it was a HUGE HIT Everyone wanted the recipe It really IS delicious. So I directed them here. You should be getting some good hits on this page. Made the mistake of letting Hubby be my taster. He was so bummed I was taking it to the meeting. Had to promise to make him his very own dish this weekend.
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Steven Vicino
HORSERADISH HORSERADISH HORSERADISH I put horseradish in my deviled eggs, ham, potato salad, omelets. Burgers, ham and cheese sandwiches, quiche, ranch dressing. Potato soup. hell, any kind of soup or stew. Clam chowder or beef stew would both welcome a dash of horseradish. Next time you spread some savory cream cheese on your bagel? Just saying.
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HORSERADISH HORSERADISH HORSERADISH I put horseradish in my deviled eggs, ham, potato salad, omelets. Burgers, ham and cheese sandwiches, quiche, ranch dressing. Potato soup. hell, any kind of soup or stew. Clam chowder or beef stew would both welcome a dash of horseradish. Next time you spread some savory cream cheese on your bagel? Just saying.
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Adrienne Boswell
It's like my favorite thing to make with Christmas ham leftover. I always save one bag of ham just for this dip. It's not the prettiest dip in the world, but it sure it tasty, or as Red Green would say of this dip If the women don't find you handsome, they should at least find you handy, and handy it is.
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It's like my favorite thing to make with Christmas ham leftover. I always save one bag of ham just for this dip. It's not the prettiest dip in the world, but it sure it tasty, or as Red Green would say of this dip If the women don't find you handsome, they should at least find you handy, and handy it is.
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Hlessirah
I love Chef John, don't get me wrong, but the flavor. texture. appearance? This just doesn't seem right, like one of those scary things from old cookbooks. I'm a vegetarian, so it's not like I'll be making this, but from what I remember about ham, it really seems like it would taste odd.
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I love Chef John, don't get me wrong, but the flavor. texture. appearance? This just doesn't seem right, like one of those scary things from old cookbooks. I'm a vegetarian, so it's not like I'll be making this, but from what I remember about ham, it really seems like it would taste odd.
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Gordie Tatman
I know this is unorthodox, but I have a question about one of your other recipes. In your recipe for clotted cream you mentioned that you would use the leftover cream for biscuits. So the question is can that cream be used, as is for the biscuit recipe?
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I know this is unorthodox, but I have a question about one of your other recipes. In your recipe for clotted cream you mentioned that you would use the leftover cream for biscuits. So the question is can that cream be used, as is for the biscuit recipe?
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