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Deviled Ham Salad
George Stone, Colfaxike

2 cups cooked ham, rind removed, diced
2 Tbsp. Miracle Whip or mayo
2 Tbsp. minced onion
1 tsp. tarragon or parsley flakes
1 tsp. Worcestershire sauce
1 tsp. cider vinegar
1 tsp. Dijon or coarse-grain mustard
1/4 tsp. cayenne pepper
Pinch of kosher salt
A few grinds of black pepper


Combine all in a food processor. For sandwiches, pulse until well-mixed and the ham is chopped. Refrigerate a couple hours for flavors to mix. Sandwich hint: lettuce, Swiss cheese, ham salad, tomato. For hors d'oeuvres, pulse until ham is very finely chopped, almost smooth like a paté. Serve on crackers with cheese, sliced olives or cucumbers, sliced hard-cooked egg, diced pimento or red pepper, a bit of crisp bacon. Use your imagination!

 


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