Deviled Ham on Toast
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound cooked ham
- ¼cup chopped onion
- ¼cup Dijon mustard
- 2tablespoons mayonnaise
- ½teaspoon prepared horseradish
- ⅛teaspoon cayenne pepper
- 10slices very thin white bread, crusts removed
- 3tablespoons butter, melted
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (10 servings)
132 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 420 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor chop ham and onion finely. Add mustard, mayonnaise, horseradish and cayenne. Blend well. Cover, and refrigerate until needed, as long as 24 hours.
- Step 2
Heat oven to 350 degrees. Cut bread slices into thirds. Lightly brush each side with melted butter, and place on a baking sheet. Bake 5 minutes, turn the slices over and bake 5 minutes more, or until lightly browned. Let them cool, and store in an airtight container until needed.
- Step 3
Before serving, add more horseradish if desired. Spread the deviled ham on the toasts and sprinkle with parsley.
Private Notes
Comments
If you don't want to bring out your food processor, just use a chef's knife to mince the ham and onion. It's not hard! Add a tsp of ground cloves for depth of flavor.
Absolutely delicious and I will definitely make this again! I did not have Dijon, so mixed stone ground brown mustard and yellow mustard. The yellow mustard was a bit pronounced, so will compared with the Dijon next time. I also used about 2 tsp of horseradish because a 1/2 tsp. was undetectable. Served on crackers (Ritz and Club) because that is what I had and offered hot sauce, which was a hit!
Actually pretty good. Never much of a ham salad fan, but this one was good. Followed others lead added pickles on top, yum.
I made this with some leftover Christmas ham. It makes good sandwiches. I did make a couple of tweaks. First, I used green onions because I had extras. Then, I cut down the mustard to 3 tablespoons and upped the mayo to 3 tablespoons. A couple of drops of tabasco instead of cayenne. It came out quite well.
Add more horseradish….2 tsps? Also serve with pickles, arugula, radishes Very good & very easy!
I actually like the deviled ham after Easter better than just the plain ham. I still make it once a year according to my mothers recipe -delish but very different. I have never added onion or horseradish. This was delish. Can’t wait til next year when I make my once a year ham.