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In the previous cannng post, I showed you how I can leftover ham from a fully cooked shank, butt or whole ham. I thought that I would show you a couple of things that I do with that cooked ham. Today, I’ll demonstrate how I use a jar of canned ham to make ham spread – or as we in the south call it: Potted Meat. I always kid Mr. Fix-It, who loves ham spread, that it looks like it is pre-chewed. I guess that you can chop it as chunky as you like, but Mr. Fix-It likes it totally pre-chewed!  First, I open a pint jar of canned ham, drain it of all liquid and put the meat into my food processor. You can also do this with a hand chopper, a knife or carefully in your blender if you like.  I add 1/4 cup of chopped celery  Add 3 to 4 tablespoons of mayonnaise (Depending on how moist you want it and I use light) with 2 teaspoons of regular mustard  Next I add two tablespoons of sweet pickle relish  I process all these ingredients together until I have a spread. You do not have to chop yours up as fine. In fact, if you would prefer larger chunks of ham, process the other ingredients first and then add the ham to pulse just until chopped. BTW, sometimes, instead of canning the ham, I process it as the deviled ham spread here and can that in 8 oz jars for 1 hour and 15 minutes at 10 lbs pressure. It’s pretty nifty to have on hand to open in a pinch.  Mr. Fix-It likes it one of two ways: Either on Ritz crackers or spread on whole wheat bread, with lettuce and tomato. All you have to chew is the crackers or the bread and trimmings!! 🙂 |
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Hmmm…maybe just a little chunkier! LOL!!
Candy, I’m with you…but it’s my attempt at giving as close to that canned Deviled Ham as I can get!!! 🙂