Ham Relish For Tea Sandwiches Recipes

Steps:

• For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
• In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
• For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.
• For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.

Steps:

• Add the ham, cream cheese, mayo, parsley, mustard, Worcestershire, pepper, okra brine and shallot to a food processor and pulse until you have a pastelike consistency. (You can make this ahead and store in an airtight container, refrigerated, until ready to serve.)
• Spread 1/4 cup deviled ham over a piece of white bread. Top with a slice of pumpernickel bread to form a black-and-white sandwich. Repeat to form 8 sandwiches total. Gently trim the crusts of the sandwiches. Cut each sandwich on the bias to form 2 triangular tea sandwiches. Serve immediately.

Steps:

• Ham may be chopped by hand or in a food processor.
• Mix celery, pickle relish, mayonnaise, mustard and celery seed in a medium size bowl. Add chopped ham and eggs. Mix until blended. Keep refrigerated.
• Serve with/on crackers or in a sandwich.
• Enjoy!

Steps:

• 1. Spread the relish along both halves of the baguette.
• 2. Divide the ham evenly along the length.
• 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
• 4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

Steps:

• Soak the raisins in warm water for 10 minutes and then chop in food processor until no raisins remain whole. Add the ham and continue processing for 1 minute longer, until mixture is smooth and no ham pieces are left whole.
• Place mixture in a mixing bowl and add the remaining ingredients. Will keep in the refrigerator for up to 3 days.