Deviled Ham with Pickled Jalapeños
Do any of you follow Mad Men? I watch an occasional episode, more captivated by the outfits and decor than anything else. (Wait, I recognize that wall hanging! My mother used to wear dresses like that! My father wore those skinny ties!) So delightfully retro. Like deviled ham.
I can just imagine some deviled ham canapés being served at one of those 60s parties. Being just a kid during that time I would more likely have found a deviled ham sandwich along with carrot sticks and a thermos, packed in my metal Voyage to the Bottom of the Sea lunch box.
Unlike many retro foods that have happily skipped their way into the sunset (I’m talking about you, green jello salad), deviled ham is one that deserves to stick around. It’s so good! Especially this version, a Southwestern twist with pickled jalapeños supplying the heat.
- 7 ounces boneless ham steak, cut into cubes (about 1 1/2 cups)
- 1 small stalk celery, chopped
- 1/4 cup sliced pickled jalapenos
- 1/4 mayonnaise
- 4 teaspoons chopped green onions
- 1/4 teaspoon ground cumin
- 8 slices white sandwich bread, crusts removed
- 1 1/2 cups thinly sliced iceberg or butter lettuce
1 Process the ham in a food processor, until finely ground but not a paste. Remove from processor to a bowl. Process the celery and the pickled jalapeños and add them to the bowl with the ham.
2 Fold in the mayonnaise and cumin. Stir in the chopped green onions.
3 Make sandwiches with the bread and sliced lettuce. Slice the sandwiches on the diagonal to serve.