Deviled Ham On Toast Recipes

WINNING DEVILED HAM

Steps:

• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

HOMEMADE DEVILED HAM SPREAD

Steps:

• Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
• Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

TOASTY DEVILED HAM SANDWICHES

Steps:

• Mix the first 3 ingredients together.
• Spread onto 2 slices of bread.
• Pop into the broiler for just a few minutes, watching to make sure they don't burn.
• Add tomatoes if using. If you desire to broil the tomatoes, broil the spread and bread a little first, then add the tomatoes and broil a little longer to desired doneness.
• Serve hot with some tomato soup and enjoy!

DEVILED HAM ON TOAST

Steps:

• In a food processor chop ham and onion finely. Add mustard, mayonnaise, horseradish and cayenne. Blend well. Cover, and refrigerate until needed, as long as 24 hours.
• Heat oven to 350 degrees. Cut bread slices into thirds. Lightly brush each side with melted butter, and place on a baking sheet. Bake 5 minutes, turn the slices over and bake 5 minutes more, or until lightly browned. Let them cool, and store in an airtight container until needed.
• Before serving, add more horseradish if desired. Spread the deviled ham on the toasts and sprinkle with parsley.

DEVILED HAM

Steps:

• Use a food processor to grind the cubed cooked ham down to a finer consistency. Pulse until the ham reaches a dry ground ham appearance (but not so much that it turns to a paste).
• Transfer the ham to a large mixing bowl and add the mayonnaise, yellow mustard, hot pepper sauce, garlic powder, onion powder, ground black pepper, paprika, and celery salt. *Add optional ingredients if desired.
• Mix until well combined then cover with plastic cling film and refrigerate to chill before serving.

CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS

Steps:

• For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
• For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
• Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
• Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
• Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.

SUPER EASY DEVILED HAM RECIPE

Steps:

• Gather the ingredients.
• Put ham or prosciutto, mustard, cornichon, scallions, and Worcestershire sauce into a food processor and pulse to create a thick, chunky paste. Add 1/2 cup of the butter and pulse again. Taste the ham spread and add salt and pepper, to taste.
• Pack 4 (3/4-cup) ramekins or small bowls with the ham mix pressing down firmly, leaving a 1/4-inch space at the top.
• Spoon clarified butter over the ham spread to create a buttery seal. Decorate with a parsley leaf and a sprinkle of black pepper. Pop the ramekins into the refrigerator until the butter is set.

OPEN-FACED DEVILED HAM AND FRIED EGG SANDWICHES

Steps:

• In a food processor, pulse the ham until finely chopped.
• Transfer the ham to a bowl and stir in the mayonnaise, mustard, hot sauce, cayenne and chives.
• Toast the bread until golden.
• Spread the toast with 2 teaspoons of the butter and top with the deviled ham.
• In a very large nonstick skillet, melt the remaining 1 tablespoon of butter in the olive oil.
• Crack the eggs into the skillet and cook over moderately high heat until the whites are set, about 2 minutes.
• Season each egg lightly with salt and black pepper.
• Using a spatula, set the eggs on the deviled ham sandwiches and serve immediately with a nice fresh fruit salad or sliced wedges of fruit.

CREAMED HAM ON TOAST

Steps:

• In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.

MOM'S DEVILED HAM SPREAD

Steps:

• In a bowl stir together ham, chili, Worcestershire sauce, just enough mayonnaise to bind ingredients, and salt and pepper to taste. Chill ham spread, covered, overnight.
• Serve spread with accompaniments.

DEVILED HAM SANDWICH

Steps:

• In a small bowl, combine all ingredients except bread; chill.
• Spread 8 slices of bread with 1/4 cup mixture each. Top with remaining bread.