Angels Devils Ham Salad Recipes

Steps:

• Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

Steps:

• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

Steps:

• Pulse 8 ounces coarsely chopped country ham or good deli ham in a food processor until finely chopped. Transfer to a large bowl and mix in 4 ounces room-temperature cream cheese, 1/4 cup mayonnaise, 1 tablespoon hot sauce, 2 teaspoons whole grain mustard, and 1/8 teaspoon cayenne pepper (optional). Fold in 1 chopped scallion and 2 tablespoons finely chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

Steps:

• Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.
• Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well.
• Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.
• Pour the dressing into the vegetables and toss well.

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.

Steps:

• 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. Diagonally cut celery into 32 (1 1/4-inch) lengths.
• Pulse half of ham in a food processor until finely chopped, then mince remaining ham with a sharp large knife. 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.

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.

Steps:

• Combine all in large bowl and chill in fridge until serving time.