Deviled ham(spread for bread)

 
                       Deviled Ham (spread for bread)
 
 Recipe By     : Improved from Better than Store Bought
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          cooked ham -- see noted below
      1/4  cup           ham fat -- diced
    1 1/2  tablespoons   coarse mustard -- see noted below
    2      teaspoons     vinegar -- see noted below
    1      pinch         nutmeg -- fresh grated
    1      pinch         cloves -- scant
    5      drops         hot pepper sauce
      1/2  teaspoon      anchove paste
    1      pinch         ground black pepper -- big pinch
    1      pinch         ground ginger -- big pinch
    1      pinch         thyme -- big pinch
 
 Ham:  trimmings or cubes free of gristle or membranes.	Trim fat from ham and
measure.  Picnic hams make good deviled ham.
 Vinegar:  Use a well flavored vinegar.	White wine vinegar keeps the color
light, and balsamic has wonderful flavor.  
 Mustard:  Strong flavored or horseradish mustards give a good flavor.  Avoid
the yellow tumeric mustards.
 Hot pepper sauce:  Use the favorite and add more or less to taste.  Habenaros
sauces are good, but I like to add jalapeno pepper rings instead of pepper
sauce.
 Food processor makes this easy --  use a grinder if you do not have a food
processor.
 Put the ham and ham fat in the food processor and pulse a few times to coarsly
chop.  Add the remainer of ingredients into the food processor bowl and pulse
until the texture is a coarse pate.  Test the seasonings and pulse a few more
times to get a finer texture if needed.  Pack the spread in jars or tight
plastic containers and store in the refigerator.  The flavors blend for the
first day or two.  Keeps about 2 weeks (if it lasts that long).  
  
 
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 NOTES : Great served on toast or toased buns.  Kysra is a favorite bread for
this use.  I buy hams when on sale just to make several batches.  Freezes well
for a couple of months.  I tried canning this mixture, but the texture changed
with the canning -- not bad, but not as good as the fresh made.