---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Deviled Ham
 Categories: Appetizers, Pork
      Yield: 1-1/2 Cups
 
  1 1/2 c  Cooked ham; trimmed, cubed
    1/4 c  Firm fat from cooked ham;
           - cubed
  1 1/2 ts Horseradish mustard or
           - other hot mustard
      2 ts White wine vinegar
      1 pn Grated nutmeg; generous
      1 pn Ground cloves; scant
      4 dr Pepper sherry or hot sauce
    1/4 ts Anchovy paste
    1/8 ts Garlic; finely minced
      1 pn Ground pepper; generous
      1 pn Ground ginger; generous
      1 pn Ground thyme; generous
 
  Grind the ham and fat fairly fine, either in a food processor or, in
  2 batches, in an electric blender.

  If using a processor, add the remaining ingredients at once and
  process until the mixture is rather like a coarse pate. If using a
  blender, scrape the first batch of ground ham into a bowl, add the
  seasonings, process the rest of the ham, and combine with the
  mixture in the bowl. If too coarse, process again in 2 batches.

  Taste for seasoning, then pack into a jar, cover, and refrigerate
  overnight or longer to let the flavors mingle. The spread will keep
  for up to 2 weeks.
 
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