Deviled Ham Canape

by Sarah on June 27, 2011

Yes, deviled ham. You know, like those little paper-wrapped cans with the little devil on them. To be honest, I was always curious about those cans. To this day, I’ve still never tried the contents.

Homemade deviled ham? Yes, we are acquainted.

Here’s another recipe I’ve gleaned from Susan Russo’s Encyclopedia of Sandwiches.  Except, as you can see, I didn’t exactly make a sandwich out of it.  I opted for the canape.  You see, if I have a choice, I will always opt for the canape.

They’re dainty.

A plethora of sandwiches.

As most things I’m apt to make, this is pretty simple.  Grind up the ham and mix in the flavors.

Ingredients.

You can use some thick slices of deli ham, or use leftovers from your ham dinner.  It doesn’t make any difference.

Ground ham.

Pulse the ham in a food processor.  If you don’t have a food processor, go buy one.  If you don’t want to go buy one, then get a big chef’s knife and chop the hell out of it.

Deviled.

What’s deviled anyway?  The term ‘deviled’ was used in the early 19th century:

“Deviled . . . Any variety of dishes prepared with hot seasonings, such as cayenne or mustard. The word derives from the association with the demon who dwells in hell. In culinary context the word first appears in print in 1786…. Deviled dishes were very popular throughout the nineteenth and into the twentieth centuries, especially for seafood preparations and some appetizers”.

Canapes!

And speaking of that “little devil” on the paper-wrapped ham can, I found this little tidbit of culinary history: “In 1868 the “Underwood devil” was born. In 1870, the Underwood Company was granted a patent on this now world-famous logo. Advertising showing the little red devil began to appear nationally as early as 1895. Today, the Underwood devil is the oldest existing trademark still in use in the United States”.

Huh!  Who’d have thunk?  So there you have it people, your food lesson of the day, right here on Undercover Caterer.  Now go make yourself some deviled ham.  Pile it on a sandwich or daintily place on a canape.  Either way you can’t go wrong.

The star of the ladies' luncheon.

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Deviled Ham Canape
~Adapted from Susan Russo’s Encyclopedia of Sandwiches~

2 cups chopped or ground cooked ham
1/4 cup sweet pickle relish
1/3 cup mayonnaise
1 Tbsp Worcestershire
1-2 tsp Tabasco (to taste)
1/8 tsp finely ground black pepper
Good quality white bread, cut into small rounds
Radish sprouts

………………………………………….

Pulse ham in a food processor. In a bowl, combine with relish, mayo, Worcestershire, Tabasco and pepper. Spoon onto bread rounds and top with radish sprouts.


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