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| Cleo Coyle is author of The Coffeehouse Mysteries |
"Ee-gad, no!" I said, remembering Deviled Ham
in a can, and not fondly!
"Oh, honey, you never had it made fresh for you," he said. "It’s delicious. Really, you don’t know what you’re missing."
Marc was absolutely right! Ham salad made fresh is an outstanding treat--for sandwiches and especially on slices of crusty bread or crackers and topped with olives or slices of jalapeno.
Below is the recipe we now use every year. It's our favorite. Tweak it to your own taste and eat with joy! ~ Cleo
Cleo Coyle's
Ham Salad
Ingredients:
3 cups ham, fully cooked
1 hard-boiled egg, chopped
2 heaping teaspoons dill relish (or sweet)
1 Tablespoon fresh parsley, chopped
1 green onion, chopped (or 1 T. chopped shallots)
1 heaping teaspoon Dijon mustard (or yellow if you like)
1/2 cup mayonnaise
Directions: Grind your ham slices with a blender, food processor, meat grinder, or (use the method of Marc's grandmother), a pastry blender!
Add remaining ingredients. Mix well. Chill and serve on your favorite crackers or slices of crusty baguette. We enjoyed topping ours with slices of jalapeno or hot "banana pepper" and cured, pitted olives.
Ingredients:
3 cups ham, fully cooked
1 hard-boiled egg, chopped
2 heaping teaspoons dill relish (or sweet)
1 Tablespoon fresh parsley, chopped
1 green onion, chopped (or 1 T. chopped shallots)
1 heaping teaspoon Dijon mustard (or yellow if you like)
1/2 cup mayonnaise
Directions: Grind your ham slices with a blender, food processor, meat grinder, or (use the method of Marc's grandmother), a pastry blender!
Add remaining ingredients. Mix well. Chill and serve on your favorite crackers or slices of crusty baguette. We enjoyed topping ours with slices of jalapeno or hot "banana pepper" and cured, pitted olives.
