My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, April 9, 2012

Deviled Ham Spread

Remember those little tins of deviled ham from the grocery. I loved those things. This is even better, and I know what I'm eating. Just one little idea to use up some of the left-over ham from Easter Sunday.

You can use this for a sandwich, spread on crackers, mixed in your deviled eggs, stuff celery, or right out of the dish.

Deviled Ham Spread
about 1 1/2 cups
print recipe

1 1/2 cups diced cooked ham
5 tablespoons butter or mayonnaise (I use equal amounts of both)
3 tablespoons chicken or ham broth
2 tablespoons chopped fresh parsley
3/4 teaspoon Dijon mustard
1/4 teaspoon paprika
Salt and freshly ground black or white pepper to taste

Combine in food processor and process to a paste.


  1. i love this stuff but someone in my family has a strong aversion to deviled ham...go figure!

  2. This would be well-received around here!

  3. Bev, since I don't have any ham broth, what I can substitute, Bev? This sounds scrumptious!!!...:)JP

  4. I love the deviled ham in the can mixed with cream cheese. Deadly for the arteries. Loving the sound of this recipe.


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