Next came the remains of our Easter ham.
Damn modern skinny pigs, anyway! This came from our "local" pastured-pig farmer; his ground pork is positively wonderful, but his ham was a disappointment -- too lean, and therefore dry. The leftovers got shoved into the back of the fridge where things tend to freeze ... and was nearly forgotten.
But there's no way under the sun i'll waste a pound and a half of ham, even if it IS as dry as ... modern porkchops tend to be. :-P Deviled ham -- that's the ticket. And a way to add GOOD fat to a cut that often contains the wrong kind, if any at all. Check it out:
1 1/2# ham, food-processed fine
3 small sweet pickles
1/4 c. dijon mustard
1/2 c. mayo
4 oz. melted unsalted butter
1/2 t. pepper
1/4 t. allspice
cayenne pepper to taste
To the ground ham, add the pickles, and process till everything is the texture you like. Add everything else, and mix thoroughly.
...I think it'll get used up enthusiastically!