Comfort Foods and Deviled Ham Salad Recipe

Deviled Ham Salad on a low-carb pita

Deviled Ham Salad
on a low-carb pita

Our local Romance Writer’s of  America®  group got together for our annual Valentine’s luncheon a couple of weekends ago. It’s always a blast to visit with the group, especially since a lot of us don’t make the monthly meetings.

So, our little group where I was sitting got to jabbering about comfort foods and things from childhood that we still love. There were five of us talking, from a couple different generations, and nationalities, and we had a few things in common, no matter our differences.

Macaroni and Cheese. Every one of us still thought of that as the ultimate comfort food. Another was Campbell’s tomato soup and grilled cheese sandwiches – which I still make at home on occasion. And the other thing we all had in common was deviled ham spread. There are several more, but I got hung up on the deviled ham.

When I was home a couple of years ago, my mom made what she just calls Ham Spread. My daughter had never had it, because I’d never made it, and between us we ate the whole batch and begged for more. My mom kept us stocked up on it the whole time we were there.

So after talking with the girls at the luncheon, I got to thinking, “I really want some!” so I called my mom and got her recipe. It couldn’t be easier. The memories the flavors evoke are wonderful for me. Found out hubby likes it. His mom used to buy it pre-made in cans.

Mom’s Super Simple Ham Spread

Remember that my mom doesn’t really measure anything, so it’s all done on taste. 

  • Ham
  • Onion
  • Mayo
  • Mustard (just a tiny bit)
  • Sweet Pickle Relish (she said she’s made it with dill too)
  • Pepper

My mom uses one of the old fashioned meat grinders to chop up her ham, but I used my Ninja food processor.

  1. In the processor bowl, place the ham and as much or as little onion (I used red) as you like. Process until it’s well ground.
  2. Take out of food processor and put in mixing bowl.
  3. Add the rest of the ingredients (as much or as little as you prefer) and mix well.

Voila! Easy as can be. I like it as a salad on lettuce, as well as on toasted/buttered bread (the way mom used to make it). Today, being a little healthy, I had it on a low-carb pita with some turkey soup on the side.

You can eat it immediately or let it set in the fridge for a few hours to let the flavors meld. I couldn’t wait and ate it right away. *grin

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