Recipe - Deviled Ham

1 One half cup Cubed, cooked ham, trimmed
One fourth cup Cubed firm fat from cooked
...ham
1 One half teaspoon Horseradish Mustard or other
...hot mustard
2 teaspoon White wine vinegar
Big pinch grated nutmeg
Small pinch ground cloves
4 Drops Pepper Sherry or
...bottled hot pepper sauce
One fourth teaspoon Anchovy paste
1/8 teaspoon Finely minced garlic
Big pinch ground pepper
Big pinch ground ginger
Big pinch ground thyme

1. Grind the ham and fat fairly fine, either in a food processor or,
in two batches, in an electric blender.
2. if using a processor, add the remaining ingredients at once and
process until the mixture is rather like a coarse pate. If using a
blender, scrape the first batch of ground ham into a bowl, add the
seasonings, process the rest of the ham, and combine with the mixture in
the bowl. If too coarse, process again in two batches.
3. Taste for seasoning, then pack into a jar, cover, and refrigerate
overnight or longer to let the falvors mingle. The spread will keep for
up to 2 weeks.
Makes about 1 One half cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini