Deviled Ham Spread
In her cookbook “My Vermont Table,” chef Gesine Bullock-Prado calls these Deviled Ham Sammies and describes the recipe as “part ham sandwich, part Vermont pimiento cheese spread.” We ate it as a sandwich, but also enjoyed it on crackers and scooped into lettuce leaves. Bullock-Prado recommends adding pickled red onions (see related recipe), but we tried it with thinly sliced raw ones, too, and thought either way was delicious. The spread is rich and creamy – if you want to cut that richness, consider replacing the cream cheese with Greek yogurt for a little tang.
Refrigerate for up to 4 days.
If making your own pickled onions (see related recipes), it is best to make them 24 hours in advance.
Ingredients
- 1/2 cup (4 ounces) cream cheese (may substitute 1/4 cup plus 1 tablespoon (2 1/2 ounces) Greek yogurt)
- 1/2 cup (2 ounces) finely grated sharp cheddar cheese, preferably Vermont cheddar (see NOTE)
- 1 tablespoon mayonnaise
- 1 teaspoon stone-ground mustard, plus more to taste
- 4 ounces thinly sliced deli ham, coarsely chopped
- 2 tablespoons chopped pimiento
- Fine salt
- Freshly cracked pepper (optional)
- 1/4 cup pickled red onions or thinly sliced red onion
- 4 slices bread, preferably oat, lightly toasted
- 4 large butter lettuce leaves
Directions
Step 1
In a medium bowl, stir together the cream cheese, cheddar, mayonnaise and mustard until smooth. Add the ham and pimiento and stir to combine. Taste, then add more mustard and season with salt and pepper, if using, as needed.
Step 2
Place the pickled red onions on one slice of bread, top with half of the spread, the lettuce and a second slice of bread. Repeat with remaining ingredients. Or, serve the spread with crackers on the side.
Step 3
NOTE: You want a firm cheddar cheese for this spread. Vermont cheddar, such as Cabot Creamery Seriously Sharp, can be finely grated; other kinds of cheddar may be too soft.
Step 4