On Monday, February 8, 2016 at 8:51:00 AM UTC-5, Steve Freides wrote:
> Janet B wrote:
> > Since deviled ham was recently discussed here, this caught my eye.
> > Certainly different than expected, but possibly good.
> > http://www.bonappetit.com/recipe/dev...d=synd_msnfood
> >
> > Janet US
>
> I've always thought of this as "ham salad", like "tuna salad." For the
> latter, it's tuna and mayonaisse, plus whatever you like in the way of
> seasoning.
>
> We do the same with leftover ham but, unlike that recipe, we don't use
> the food processor, just cut it up with a knife into small pieces.
> There are probably a million ways to season either - I like some sweet
> pickle relish in either, usually black pepper as well, generally not
> salt, particularly for ham as it's usually been seasoned as part of the
> cooking process already.

The traditional seasonings that make something "deviled"
are mustard and pepper (and now, I suppose, cayenne).

I'm not a fan of sweet pickle relish, so it doesn't make
its way into my tuna salad. Chopped green olives take
its place.

Cindy Hamilton