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

On 2016-02-07, Janet B > wrote:

> http://www.bonappetit.com/recipe/dev...d=synd_msnfood

I ran across that recipe, but bailed when I saw cream cheese in the
ingredient list. Try it is you like. I pass.

nb

On Sunday, February 7, 2016 at 1:27:53 PM UTC-5, notbob wrote:
> On 2016-02-07, Janet B > wrote:
>
> > http://www.bonappetit.com/recipe/dev...d=synd_msnfood
>
> I ran across that recipe, but bailed when I saw cream cheese in the
> ingredient list. Try it is you like. I pass.

What specifically is it about cream cheese? Is it its presence
in this recipe, or in general?

Cindy Hamilton

On Sun, 07 Feb 2016 09:38:23 -0700, 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

Many thanks. I love the sound of this, the ingredients I need are on
my shopping list.

On 7 Feb 2016 18:27:49 GMT, notbob > wrote:

>On 2016-02-07, Janet B > wrote:
>
>> http://www.bonappetit.com/recipe/dev...d=synd_msnfood
>
>I ran across that recipe, but bailed when I saw cream cheese in the
>ingredient list. Try it is you like. I pass.

Mascarpone might be a reasnable substitute? Maybe...

On 7 Feb 2016 18:27:49 GMT, notbob > wrote:

>On 2016-02-07, Janet B > wrote:
>
>> http://www.bonappetit.com/recipe/dev...d=synd_msnfood
>
>I ran across that recipe, but bailed when I saw cream cheese in the
>ingredient list. Try it is you like. I pass.
>
>nb

there is so little in there percentage wise that I thought careful
mixing would make it disappear and also act as a sort of
binder/spreader.
Maybe not.
It comes from good people
Janet US

On Mon, 08 Feb 2016 07:08:25 +1100, Jeßus > wrote:

>On Sun, 07 Feb 2016 09:38:23 -0700, 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
>
>Many thanks. I love the sound of this, the ingredients I need are on
>my shopping list.

you're welcome
Janet US

I think of Mascarpone as a dessert cream cheese, like in Tiramisu,
not for a savory deviled ham.

N.

On Sun, 7 Feb 2016 20:24:00 -0800 (PST), Nancy2
> wrote:

>I think of Mascarpone as a dessert cream cheese, like in Tiramisu,
>not for a savory deviled ham.

Yes, probably not ideal in hindsight.
Maybe greek yoghurt left in strainer overnight... bah! Just use the
damned cream cheese

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.

-S-

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

On Mon, 8 Feb 2016 06:18:34 -0800 (PST), Cindy Hamilton
> wrote:

>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).

Um, cayenne is pepper.

Jeßus wrote:
>Nancy2 wrote:
>
>>I think of Mascarpone as a dessert cream cheese, like in Tiramisu,
>>not for a savory deviled ham.
>
>Yes, probably not ideal in hindsight.
>Maybe greek yoghurt left in strainer overnight... bah! Just use the
>damned cream cheese

I'd use ricotta.

On Monday, February 8, 2016 at 3:59:42 PM UTC-5, Brooklyn1 wrote:
> On Mon, 8 Feb 2016 06:18:34 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >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).
>
> Um, cayenne is pepper.

Pepper is Piper nigrum

Cayenne is Capsicum annuum

I was referring to pepper.

Cindy Hamilton

On Mon, 08 Feb 2016 16:04:57 -0500, Brooklyn1
> wrote:

>Jeßus wrote:
>>Nancy2 wrote:
>>
>>>I think of Mascarpone as a dessert cream cheese, like in Tiramisu,
>>>not for a savory deviled ham.
>>
>>Yes, probably not ideal in hindsight.
>>Maybe greek yoghurt left in strainer overnight... bah! Just use the
>>damned cream cheese
>
>I'd use ricotta.

That could work... maybe.

On Sun, 07 Feb 2016 13:17:25 -0700, Janet B >
wrote:

>On Mon, 08 Feb 2016 07:08:25 +1100, Jeßus > wrote:
>
>>On Sun, 07 Feb 2016 09:38:23 -0700, 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
>>
>>Many thanks. I love the sound of this, the ingredients I need are on
>>my shopping list.
>
>you're welcome

I just made the devilled ham and made a sandwich for lunch.
It was delicious. I think making devilled ham will be a regular thing
here, thanks again

On Sun, 14 Feb 2016 14:00:59 +1100, Jeßus > wrote:

>On Sun, 07 Feb 2016 13:17:25 -0700, Janet B >
>wrote:
>
>>On Mon, 08 Feb 2016 07:08:25 +1100, Jeßus > wrote:
>>
>>>On Sun, 07 Feb 2016 09:38:23 -0700, 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
>>>
>>>Many thanks. I love the sound of this, the ingredients I need are on
>>>my shopping list.
>>
>>you're welcome
>
>I just made the devilled ham and made a sandwich for lunch.
>It was delicious. I think making devilled ham will be a regular thing
>here, thanks again

thanks for the report. I'll try it sometime but right now I am not in
a ham mood.
Janet US

On Sunday, February 7, 2016 at 10:38:22 AM UTC-6, 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
>
That looks like it has already been eaten once, then vomited back up
into a bowl.
>
> Janet US

--Bryan

On Sat, 13 Feb 2016 21:07:14 -0700, Janet B >
wrote:

>On Sun, 14 Feb 2016 14:00:59 +1100, Jeßus > wrote:
>
>>On Sun, 07 Feb 2016 13:17:25 -0700, Janet B >
>>wrote:
>>
>>>On Mon, 08 Feb 2016 07:08:25 +1100, Jeßus > wrote:
>>>
>>>>On Sun, 07 Feb 2016 09:38:23 -0700, 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
>>>>
>>>>Many thanks. I love the sound of this, the ingredients I need are on
>>>>my shopping list.
>>>
>>>you're welcome
>>
>>I just made the devilled ham and made a sandwich for lunch.
>>It was delicious. I think making devilled ham will be a regular thing
>>here, thanks again
>
>thanks for the report. I'll try it sometime but right now I am not in
>a ham mood.

I chopped mine up quite a bit finer than shown in the link, I wanted
it more like a spread. Might try it courser next time, just out of
curiosity. Now I'm wondering about trying meats other than ham... or
other ingredients. So many possibilities with this.

On Mon, 15 Feb 2016 06:50:00 +1100, Jeßus > wrote:

>On Sat, 13 Feb 2016 21:07:14 -0700, Janet B >
>wrote:
>
>>On Sun, 14 Feb 2016 14:00:59 +1100, Jeßus > wrote:
>>
>>>On Sun, 07 Feb 2016 13:17:25 -0700, Janet B >
>>>wrote:
>>>
>>>>On Mon, 08 Feb 2016 07:08:25 +1100, Jeßus > wrote:
>>>>
>>>>>On Sun, 07 Feb 2016 09:38:23 -0700, 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
>>>>>
>>>>>Many thanks. I love the sound of this, the ingredients I need are on
>>>>>my shopping list.
>>>>
>>>>you're welcome
>>>
>>>I just made the devilled ham and made a sandwich for lunch.
>>>It was delicious. I think making devilled ham will be a regular thing
>>>here, thanks again
>>
>>thanks for the report. I'll try it sometime but right now I am not in
>>a ham mood.
>
>I chopped mine up quite a bit finer than shown in the link, I wanted
>it more like a spread. Might try it courser next time, just out of
>curiosity. Now I'm wondering about trying meats other than ham... or
>other ingredients. So many possibilities with this.

a method is always handy to have in your back pocket
Janet US

Cindy, I don't know if I ever posted the result of my making this recipe from
Bon Appetit...which, incidentally, didn't look at all like the photo in the
recipe...mine looked more like I think deviled ham should look, and the photo
looks like some kind of big-lump ham salad...was really, really good. It had
just enough "bite" for my taste and was easily spread on whole wheat or
7-grain bread, or used to fill a garden tomato for a great lunch.

It has become my go-to recipe for, especially, using up left-over ham.

N.

On Sun, 19 Jun 2016 14:01:20 -0700 (PDT), Nancy2
> wrote:

>Cindy, I don't know if I ever posted the result of my making this recipe from
>Bon Appetit...which, incidentally, didn't look at all like the photo in the
>recipe...mine looked more like I think deviled ham should look, and the photo
>looks like some kind of big-lump ham salad...was really, really good. It had
>just enough "bite" for my taste and was easily spread on whole wheat or
>7-grain bread, or used to fill a garden tomato for a great lunch.
>
>It has become my go-to recipe for, especially, using up left-over ham.

This is the same recipe I've been using too, I love it. Like you, mine
looks different as I process the ham quite a bit finer than in the
pic. It's great on some toast... I also make a shrimp version of this
when we have some leftover from the previous night's dinner.

Ooh, shrimp! Sounds really good, thanks.

N.