One thing we used to really love mom to put in our lunches when I was growing up were deviled ham sandwiches. Deviled Ham was a type of meat paste that came in a can, but it was different from other canned meat pastes in that it came wrapped in white paper with a fancy red devil printed on the outsides.
We loved it. It was a bit spicy and salty and we just thought of these sandwiches as being very tasty. I am not sure if there is anything here in the UK that is the equivalent of it. If there is I have not found it.
I usually make my own and today I used some of the leftover ham from our Easter dinner to do just that. It is a very simple thing to make if you have a food processor. I am not sure you could get the ham fine enough otherwise although you could certainly try.
I think you might could with a really sharp knife, but it would take some time, chopping and re-chopping it to get the right consistency. If you have a food processor, I would definitely use that.
Even so you need to chop the ham up into a smaller pieces anyways. I cut my ham into thin slices with a sharp knife and then slivered the slices before popping it into the food processor. I used my small processor. It worked really well.
A small amount of softened butter adds to the richness of this spread. Making it even creamier. Don't use cold butter. It won't amalgamate as well. You need it to be softened. This gets blitzed with ham just until both are well mixed together and you cannot tell where one starts and the other ends.
Once that has happened it is only a matter of scraping it into a bowl and then adding a few more ingredients to add to the pleasure of this tasty spread.
Mayonnaise and mustard. I use real mayonnaise and Dijon mustard. The Dijon provides lots of flavour and heat and the mayo adds to the creaminess.
Sweet pickle relish. Now that is not something which is readily available here in the UK.
The closest thing I have found to it is this.
This is what I normally use however. I buy it from an American supply shop and it lasts for quite a while in the refrigerator. We enjoy it on hotdogs and burgers, etc.
If you can't get that then I suggest you get some sweet pickles (Mrs Elwood makes good ones) and chop them really fine. Or just leave them out entirely. Its your choice.
It goes without saying that you will not need any salt in this spread, the ham is salty enough, but you will need a few other things. I like to use plenty of ground black pepper, and then I add a touch of ground allspice for authenticity, and some cayenne pepper for heat.
There is not enough of any of them to be truly discernable, just enough to give you a hint of flavour and to be honest it wouldn't taste truly authentic without them.
While I am very happy to enjoy my Deviled Ham on crackers or crisp breads, Todd enjoys his in a sandwhich. This goes very well in a sandwich. Nothing else needed, just lightly buttered white bread and then a nice layer of Deviled Ham. Scrumdiddlyumptious!
Deviled Ham Spread
Yield: 16
This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect.
Ingredients:
- 3/4 pound of roast ham, thinly sliced and then cut into 1/2 inch pieces
- 4 TBS unsalted butter, softened
- 5 TBS real mayonnaise
- 3 TBS Dijon mustard
- 2 TBS sweet pickle relish
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground allspice
Instructions:
How to cook Deviled Ham Spread
- Put your ham into the bowl of a food processor and blitz several pulses until coarsely chopped. Drop in the butter and blitz again, pulsing until the ham is finely chopped and the butter has been thoroughly mixed in.
- Scoop the ham into a bowl. Stir in the remaining ingredients, combining all well together. Cover and chill for at least half an hour before serving.
- This will keep up to three days, covered and refrigerated.
This makes about 2 cups of deviled ham. I don't recommend freezing it, but you can quite successfully cut the recipe in half. I have done so myself without any problems. It will keep a few days in the refrigerator however. I have never had to throw any of it away as it always gets used up quickly. Very moreish.
I saw this recipe for Quick and Easy No Yeast Dinner Rolls on Pinterest. Actually I saw the same photograph on many sites, but none of them actually looked legitimate so, in all fairness, I don't really know who to give credit to.
If you do, I will be more than happy to add their information on this post.
To be honest, I was completely intrigued. No yeast? Quick and easy? Small batch? It was worth a go!
At the present moment, with this horrible virus, we are experiencing a shortage of flour, as well as yeast. I have no idea why? Its like they are the toilet paper of the food world I guess.
So when I saw the recipe for no yeast rolls, using only a cup of flour, and making only four rolls, I was immediately interested. The photograph looked pretty good as well . . . although having now baked them I can pretty much say that the photo they show on Pinterest has nothing to do with this recipe.
It happens. I was not entirely disappointed however. The end result was quite good actually, and while not totally like a yeast roll, it was not so far removed from being similar to a yeast roll either either.
You can't even call them a muffin . . . because they bear no resemblance to a savoury muffin either. The crumb and consistency is far more "bread-like" than "muffin-like."
As you can see they puffed up really nicely and have a beautiful crumb. Filled with lots of nice holes, but not too many . . .
They are not crumbly in the least. More like bread as I said, than a muffin . . .
They took very well to being spread with butter . . . .
They went really well with our dinner which was a delicious Spam & Bean Bake.
They actually tasted really nice. I was very pleasantly surprised. There is no fat in them with the exception of 2 TBS of mayonnaise, no eggs either. I suspect the mayonnaise takes the place of both.
All in all I would consider this to be a winning recipe that I will absolutely make again. I might even try to add some flavours to them, like perhaps some herbs and garlic powder . . . I think it is a basic recipe that you could very easily play with.
When I make them again I might substute some of the flour with some corn meal and some molasses for a portion of the milk. Just a bit and add some raisins. That would make them a bit like brown bread I think. We will see how it goes! Watch this space.
Small Batch No Yeast Dinner Rolls
Yield: makes 4 rolls
These are quick and easy to make and quite delicious. If you are only wanting a few rolls, then this is the recipe to use.
Ingredients:
- 140g plain flour (1 cup)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 120ml milk (1/2 cup)
- 2 TBS mayonnaise
Instructions:
How to cook Small Batch No Yeast Dinner Rolls
- Preheat he oven to 190*C/375*F gas mark 5. Butter four muffin tin holes really well.
- Whisk together the flour, baking powder and salt. Whisk together the milk and mayonnaise. Add all at once to the flour mixture and whisk together to combine well. Divide the batter between the four prepped muffin tin holes.
- Bake in the preheated oven for 18 to 20 minutes until well risen and golden brown. Serve warm.
If you are looking for a quick bread recipe, that doesn't use any yeast, not a lot of flour and has no fat per se, you can't get much better than this one. I highly recommend!
This content (written and photography) is the sole property of The
English Kitchen. Any reposting or misuse is not permitted. If you are
reading this elsewhere, please know that it is stolen content and you
may report it to me at: mariealicejoan at aol dot com Thanks so much for
visiting. Do come again!
Many years ago, when I was still a child, my mother came down with the stomach flu.
I could not have been any older than 6 or 7 years old, but it still is very clear in my mind and I know my age because of the house we were living in at the time.
It was left to my father to cook for us, my mother was that ill. The only thing he knew how to cook was fried eggs. And so . . . we had fried eggs for every meal that day. Sometime during the night afterwards . . . you guessed it . . . I got the stomach flu myself.
It was many, many years before I could ever face eating a fried egg again. In fact, it has only been in recent years.
One thing Easter always meant in our home was that there would be plenty of eggs to be eaten up.
Mom used to blow some of them out for scrambled eggs for those of us who couldn't abide fried eggs, and then the others would get fried eggs.
Always served with butter fried slabs of salty ham, leftover from the Easter dinner. It was always ham for Easter dinner, never anything else.
We would enjoy it cold and sliced along with mashed potatoes, salad and another vegetable. The star of Easter dinner was always the Lemon Meringue Pie we had for dessert.
The star of Easter Monday was always fried ham & eggs. I know in some families that for supper on Easter Day they would have egg eating contests, seeing how many eggs one person could consume.
That was never done in our house. We had one egg per person, two maximum. Mom was always very careful about the amount of food she let us eat.
One nice thick slice of ham/gammon. Fried in butter until golden brown on both sides.
The fatty edge getting all stick and sweet from the marmalade glaze. OH so good . . .
Sunny side up eggs are always a delight. It goes without saying that you will want to use the freshest eggs that you have, and they should always be started at room temperature.
If they are refrigerator cold, then just pop them into a bowl of warm water for fifteen minutes. That will soon bring them to room temp.
The only real decision you have to make when frying the eggs is to cook and serve them sunny side up, the whites softly set and the yolks beautifully runny, or to flip them over and serve them over easy . . . both with a golden brown lacy frill around the edges.
Look at that lovely glazed and golden slice of thick ham . . . perfect . . .
The yolk of the egg, perfectly runny and ready for dipping . . .
It doesn't get much better than this. You can use whatever fat you want to fry the egg in (I always fry my ham in butter), but I prefer a flavourless sunflower oil to fry my egg in.
It doesn't burn, so you can have it well heated when the egg lands in the pan, which gives you that lovely golden brown ruffle. Butter tends to burn.
Proper Fried Ham & Eggs
Yield: 1
You just repeat this process for as many servings as you wish. The end result is perfectly fried eggs accompanied with a thick slab of butter fried ham. Toast fingers for dipping into the runny yolks are a must!
Ingredients:
- 1 thick slice of roast ham/gammon
- 1 fresh egg, at room temperature (or two if you can handle that many)
- 1 small knob of butter
- 1 TBS of flavourless oil
To serve:
- Hot buttered toast, cut into fingers, crusts on or off as you please
Instructions:
How to cook Proper Fried Ham & Eggs
- You will need two skillets as the ham and the eggs will be cooked separately.
- Start the ham first. Melt the knob of butter in one skillet over medium heat. Once it begins to foam add the slice of ham. Cook on one side until golden brown, turn down the heat, then flip over and continue to cook on the other side.
- While the ham is browning on the second side, heat the oil in the other skillet. Crack the egg onto a saucer and slip into the hot oil. Cover with a lid and leave over low heat, at which time the edges of the egg will be ruffled and golden brown, the whites set and the yolk still runny. If the white is not set, recover and cook for a further 30 seconds.
- Slide onto a heated plate, season with some coarse black pepper and flakes of salt. Add the golden slice of ham and serve immediately with the buttered toast fingers for dipping into that golden yolk.
Today I expect I will be making a casserole of some sort with the leftover ham. What is your favourite thing to do with leftover ham? I really want to know!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
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