Okay, so to set the scene… I am NOT a morning person. In fact, I’m the total opposite. So mornings with a two-year-old, er, uh, … THREE-year-old can be challenging. Well, many mornings, my little guy will get up and if I’ve not yet risen from the dead, he’ll climb in the bed with me.
Well, with my super-sonic daddy ears, I heard his feet hit the floor this morning and his door creak open. But, apparently I fell back asleep for a few minutes and awoke to him saying, “Daddy, can you help me?” Realizing that I had fallen back asleep and that he could have the dogs hog-tied by now, I flung my eyes open to find my precious little boy standing beside my bed dressed from head to toe in his new baseball uniform his Gamma gave him for his birthday. And when I say head to to toe, I mean baseball pants, belt, pajama shirt, helmet with face mask, and he was vigorously trying to put on his batting gloves. I laughed out load. Every day with that little rascal is a joy. I wish he woke me up like that every morning.
When I was a kid, I LOVED deviled ham. You know what I’m talking about? The canned meat stuff in the can with the white paper wrapper… kinda like potted meat.
I remember so many lunches with deviled ham as a kid. I’m not sure why I do, but I just love the stuff.
Well, as an adult, I still crave that flavor. So I decided to put together some deviled ham of my own. It’s quick, easy and can be used on a sandwich, which is how I like it, or can be served as a dip or spread on crackers. And it’s pretty close to the original stuff – and I know exactly what’s in it – if you know what I mean.
It’s a great way to use leftover ham, too! I normally just buy the chopped ham in a pack in the meat case at the supermarket just so I can have this, though. This dish may not look purdy, but it sure is yummy! This makes quite a bit, but the recipe halves easily. Y’all enjoy!
- 1.5 pounds diced ham (about 4 cups)
- 3/4 cup mayo
- 1 tablespoon dijon mustard
- 1/4 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons white vinegar
- In a food processor, pulse diced ham until finely minced.
- In a large bowl, combine ham, mayo, mustard, hot sauce, Worcestershire, and vinegar and stir to combine well.
- Refrigerate for at least two hours for best texture and flavor. Serve on crackers, as a dip, or on a sandwich.