Featured Recipe
Spiced Ground Ham Spread
By Kate
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Minced pork loaf reworked into a spicy, creamy spread. Uses ground ham, swapped mayo and mustard ratios shifted, apple cider vinegar swapped for lemon juice. Smoked paprika and finely diced pickles add texture and depth. Chill time extended slightly for better firming and flavor melding. Serve cold on hearty bread or crisp veggies. A savory snack that balances tang, heat, and umami with a velvety finish.
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Prep:
25 min
Cook:
0 min
Total:
25 min
Serves:
6 servings
appetizer
spread
ham
Southern cuisine
easy recipes
Introduction
Diced ham transformed. Always start coarse, not paste—texture signals freshness and keeps spread lively. Mayo must not overwhelm—reduce quantity, let mustard lead. Switched mustard to Dijon for sharper edge. Liquid acid pulls flavor—lemon juice adds brightness over common vinegar. Add smoked paprika for woody warmth; pickles offer contrast, crunch, and actually keep spread lively when chilled. Chill long enough, spread firms; skimp on chill, it stays sloppy and flavor weak. Serve on chewy breads or crunchy crackers. Skip the fluff—this teaches essentials, throwing out nonsense about smooth flow or ‘perfect.’ Focus on recognizing when it’s ready—texture, aroma, taste tell the true story.
Ingredients
About the ingredients
Ham steak works better than deli sliced for depth and salt balance. Chopping yourself controls size, avoiding mushy texture. Mayonnaise quantity cut by 20%—too much makes spread runny and bland. Dijon mustard chosen over yellow for cleaner tang and aroma. Acid switched from apple cider vinegar to fresh lemon juice—more fresh zing and less vinegar bite. Smoked paprika replaces cayenne, lending smoky undertone without just heat. Pickles diced small, not relish style, because chunks enhance mouthfeel without drying spread. Black pepper added last for freshly ground punch—skip if your ham is too peppery already. Hot sauce balance depends on heat tolerance—start small. Worcestershire syrupy umami backbone, tho optional if unavailable, soy sauce mix works.
Method
Technique Tips
Pulse ham just so—not puree. Watch texture through food processor lid. Stop as soon as pieces break down evenly but can still feel crumbs not paste. Folding mayo and condiments gently maintains texture, avoids air pockets. Add smoky paprika and pickles last to preserve texture contrast. Taste and adjust seasoning before chill—final seasoning is harder once cold and firm. Cover spread with cling film flush to avoid drying out skin. Minimum chill time bumped by 30 minutes to allow flavors to marry and spreading firmness. Touch cold spread for pliability—too firm means longer rest before serving. Serve refrigerated but take out 5 minutes prior to soften slightly. Common mistakes: over-processing ham; too much mayo; skipping chill; dumping all acid at once can lead to harsh sourness—add gradually. Use fresh lemon juice over bottled for purity. Pickles give crunch, ditch if soggy or watery.
Chef's Notes
- 💡 Select ham steak over deli versions. Control texture—dice and pulse carefully for chunks. Avoid a paste. Prepping right matters.
- 💡 Mayo can overwhelm; reduce amount. Keep Dijon mustard as the lead flavor. It sharpens the spread. Taste constantly while mixing.
- 💡 Chill time matters. Let flavors meld and spread firm properly—at least 2.5 hours. If rushed, texture can suffer.
- 💡 Use fresh lemon juice for acidity. Bottled stuff lacks freshness. Also consider capers if pickles don't work—just rinse dry.
- 💡 Smoked paprika gives warmth but can burn. Adjust heat with less hot sauce. Balance flavors, taste before chilling.
Kitchen Wisdom
What if ham is dry?
Choose fresh, thick slices. Trim fat, avoid gray tones. Better taste without losing moisture. Try with moist.
Can I sub mayo?
Yes, use Greek yogurt for a tang alternative. Adjust slowly, texture shifts with moisture.
How to store leftovers?
Store tightly covered in fridge. Will last few days. Texture changes—bring out gently before serving.
What if too spicy?
Add more mayo to tone down flavors. Can also mix in extra diced pickles to balance heat. Adjust at taste.
