Devilled Ham Copycat Underwoods Devilled Ham Recipes

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.

HOMEMADE DEVILED HAM SANDWICHES

Steps:

• Place ham and onion into a food processor and process until very finely chopped.
• Transfer ham mixture to a bowl. Thoroughly mix in salad dressing, honey, prepared mustard, Worcestershire sauce, dry mustard powder, hot pepper sauce, paprika, salt, and white pepper.
• Refrigerate ham spread covered until ready to use.

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.

CLASSIC DEVILED HAM

Steps:

• Using a food processor (or a grinder if you have one) run ham and onion through the grating blade. Remove and place in the food processor with the steel cutting blade. Process until nearly pulverized.
• Add mustard, drippings or butter, honey, mustard powder, cloves, turmeric, and the two peppers. Blend until smooth. If the mixture seems dry, add broth or water, tablespoon by tablespoon until desired consistency is reached, stopping to scrape down from time to time.
• Flavor is best after this has sat for a while. It will be firmer after refrigeration.
• A serving is about 2 tablespoons. Cal 101, Cal fr fat 57, 58%; tot fat 6.54 g, sat fat 3.45g; chol 37mg; sod 481 mg; tot carb 4.57g; prot 6.34g, sugar 3.65g

DEVILLED HAM - COPYCAT UNDERWOOD'S DEVILLED HAM

Steps:

• Dissolve chicken cubes in 1 cup of boiling water.
• Add gelatin.
• Soak rice cereal in the 1/2 cup of hot water.
• Put Ham, rice cereal/Water, Chicken cubes/water and spices in blender or food processor.
• Process until it turns into a paste - it will be rather sloppy.
• Spoon into jars, leaving 1/2 inch headspace.
• Apply the lids and tighten the rings.
• Process either 1/2 or 1/4 pints for 50 minutes at 10 lbs pressure. If your altitude is over 2,000 feet, process at 15 pounds pressure. This recipe can be multiplied. If you use chicken instead of ham, you will have to add fat to the chicken or it will be too dry to eat!