Deviled Ham Spread for Stuffing Whole Wheat Pita or Celery
How do you feel about ham? Around here, it’s something I don’t buy that often, because ham needs to be pretty low in fat to be South Beach Diet
friendly. Occasionally I do see ham that looks lean, and I might buy it if I have a recipe in mind that uses ham. Around Easter I was walking through Costco and saw a display of hams. Suddenly I thought about a post at Sweetnicks
where she made Deviled Ham Salad Sandwiches
, using a recipe from Gourmet Magazine
. Well you know what happened next. One of those hams jumped into my basket and came home with me.
I am pretty diligent about trimming the fat on meat, but if you’re a dedicated South Beach Dieter and not that diligent of a trimmer, you could make this recipe with low-fat sliced ham like you get in the deli. I did love the recipe just like I thought I would when I saw it on Sweetnicks, although I adapted the recipe just a little by adding horseradish. I ate it stuffed into 100% whole wheat pita bread
and celery, Cate had hers on pumpernickel bread, and I’m thinking there are any number of other good ways to eat this.
Cate skipped the step of chopping the ham in the food processor, but I thought I’d like a finer mixture so I pulsed it just a few times for smallish chunks of ham. (This was after I trimmed the ham and cut it into chunks.)
I added mayo, Dijon mustard, horseradish, Worcestershire sauce, and a bit of green Tabasco sauce and buzzed a few more times in the food processor to blend.
This stuff wouldn’t win any beauty contests, but I can tell you, it tasted just great. I kept it in the fridge in one of my favorite Ziploc Twist ‘n Loc Containers
Here’s a shot with about 2 tablespoons of the ham salad stuffed into pita, with some shredded romaine lettuce with a bit of Ranch Dressing on the side.
Deviled Ham Spread
(Makes about 1 1/2 cups, recipe slightly adapted from Deviled Ham Salad Sandwiches at Sweetnicks, original recipe from Gourmet Magazine.)
1 1/2 cups (1/2 lb.) coarsely chopped ham (for South Beach Diet, use low-fat ham or be sure ham is well trimmed of fat)
1/3 cup mayo (I used light mayo)
1 T Dijon mustard
2 tsp. horseradish
1 tsp. Worcestershire sauce
1 tsp. Green Tabasco (or other hot sauce of your choice)
Trim ham well if there is visible fat or rind, then cut coarsely into chunks. Put ham chunks in food processor and buzz a few times, until ham is in small, uniform size pieces. (Be careful not to buzz too much; you want it to stay slightly chunky.)
Add mayo, Dijon mustard, horseradish, Worcestershire sauce, and Green Tabasco and pulse a few more times, until mixture is well blended. (You can also remove it from the food processor and mix it in a bowl if you want to be sure the ham doesn’t get over-processed.)
Serve ham spread as a filling for 100% whole wheat pita bread
, stuff into celery, on a sandwich, or with whole grain crackers. This will keep in the fridge for a week or more, but you probably won’t have any left after that long.
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South Beach Suggestions:
As I mentioned, ham has to be low in fat to be appropriate for the South Beach Diet. If you want to be sure it’s South Beach Diet friendly, get low-fat ham in the deli. This ham spread stuffed into celery would be a nice treat for phase one, and with pita bread or 100% whole wheat bread, it would be good for phase two.
More Ideas for Leftover Ham:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro from Kalyn’s Kitchen
Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries from Kalyn’s Kitchen
Ham Fried Barley from Kalyn’s Kitchen
Leftover Ham Recipes from Iron Stef
Five Uses for Leftover Ham from Sarah’s Cucina Bella
(Want even more leftover ham recipes? I find these recipes from other blogs using Food Blog Search.)