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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I love Deviled Ham and hadn't had any since I was a kid when my Mom would open the stuff in the small white paper can. I came across this recipe and just loved it. It brought back fond memories! Cooks' notes: • Celery can be cut 6 hours ahead and chilled, wrapped tightly in plastic wrap. • Deviled ham can be made 1 day ahead and chilled, covered. Also good served with crackers. Ingredients:
10 celery ribs, strings discarded if desired |
1/2 lb thinly sliced cooked smoked ham (1/8-inch-thick) |
1/4 cup minced fresh flat-leaf parsley |
1/4 cup mayonnaise |
2 tablespoons dijon mustard |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon sherry wine vinegar or 1/2 teaspoon cider vinegar |
Directions:
1. Trim a thin strip down length of rounded side of each celery rib to form a flat bottom, then rest celery on flat bottom. Cut away curved edges with a large knife to form flat-sided pieces of celery, discarding trimmings.
2. Diagonally cut celery into 32 (1 1/4-inch) lengths.
3. Pulse half of ham in a food processor until finely chopped, then mince remaining ham with a sharp large knife.
4. Stir together finely chopped and minced ham with remaining ingredients and pepper to taste in a bowl, then mound 1 teaspoon of filling onto each piece of celery.
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