Devilish Ham Spread, dip, appetizer. Slightly sweet, slightly spicy.
One of my July 2017 recipes for Beyond Celiac, originally National Foundation for Celiac Awareness. Originally published July 2017. I will be giving a talk/photos/souvenirs on my trip to Lithuania and a gluten free buffet at Merrimack NH Library on 30 January, 2018. Free and open to the public, pre registration required. Speak to me about this talk and my South Africa trip for your library, business group etc.
I taught Lithuanian Cooking Classes for years and actually studied Lithuanian at the University of Vilnius in Lithuania. I had come up with this recipe years ago, for a party, to be served with fresh cheese scones. Then I was looking through ‘Treasures of Lithuanian Cooking” and saw the almost identical recipe. The only difference really is that they quote mustard and Tabasco and originally I used a Sara Lee pepper mustard. I also like to add green onion for flavor and interesting color. The recipe has now evolved even further.
‘Treasures of Lithuanian Cooking states that this is a good way to use leftover ham. Best served with “Carr’s” wheatmeal biscuits’ - an English slightly sweet biscuit (cookie) also known as a digestive and great with cheese. I haven't seen gf digestives in America. Some American recipes will tell you that graham crackers are the same as digestive biscuits - absolutely no way. I do make good gf graham crackers but they're still not digestive biscuits. I also put the spread on toasted bagels for breakfast or lunch or anytime. Think of serving it with mini bagels at a party. Or mini fresh cheese scones. Spread in a gf wrap with salad, in a sandwich with meats, on a bagel or English muffin, with chips. Pipe squiggles through a Ziploc bag onto crackers or toasted slices of Against the Grain French bread for easy appetizer. Spread on top of a burger, serve with crudités
It passed the taste test with some wheat eating girlfriends, and included Tracy who lived in San Antonio and likes a 10 alarm chili. This is nowhere near a 10 alarm as my husband can't tolerate spicy heat.
Note that flavors will vary depending on the ham, mustard, hot pepper jelly, how much herbs you add etc. Play with it to your own taste. Flavor does develop.
8 oz (225g) Ham roughly chopped or torn up- You could try other hams you prefer - I also use turkey ham. Carando have a gf brown sugar spice boneless ham that we've been enjoying. Don't buy your ham from deli slicer.
1 x 8 oz (225g) cream cheese, softened - I use lite, and it makes a softer spread.
2 tbsp (30 ml) Hot Pepper jelly - must be hot pepper jelly or you just get sweetness without heat. I use local Trappist brand, about $3 for 12 oz jar.
1 tablespoon (15 ml) Koops Arizona Heat mustard, certified gluten free - 'our blend of slightly sweet, stone-ground mustard and a little 'bite' of the Southwest - or more to taste (about $4 for 12 oz plastic container in local store). ALL their mustards are labeled gluten free. Some Walmarts and www.amazon.com/KOOPS-MUSTARD-ARIZONA-HEAT-Pack/dp/B00A1HQEAW
¼ c (60ml) fresh parsley
1/4 c (60 ml) fresh cilantro/coriander leaves
green of 4 green onions
I personally don't add extra salt or pepper.
1. Put parsley, green onions, cilantro and ham in food processor and chop until reasonably smooth.
2. Add cream cheese, pepper jelly and mustard. Run processor until mix is as smooth as you want.
3. Taste and adjust seasoning. I don’t add any salt or pepper. Increase or decrease amount of mustard to your taste. I find that even though I know how much mustard I want to add, if I measure too generously, it can be just that bit too spicy. But everyone’s taste is different.
4. Refrigerate until ready to serve.
