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Quarantine Cooking: Deviled Ham Spread Recipe - Today Paula is sharing a recipe that’s perfect for all your tailgating needs and will make fans come back for seconds…Deviled ham spread!
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Recipe link: https://www.pauladeen.com/recipe/deviled-ham-spread/
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0:00
- Hey, y'all.
0:01
Welcome to, whatever you wanna call this show now.
0:04
(laughing)
0:06
It's just me Paula,
0:08
sharing a few laughs and recipes with you
0:12
here in my kitchen.
0:14
I have to tell you,
0:14
I have thoroughly enjoyed it and I hope y'all have to.
0:18
I plan to never stop spending this time with y'all
0:22
as long as y'all had me in, I'm gonna slip in yo door.
0:27
So...
0:30
you know, to me,
0:30
it's just good to forget about
0:32
everything that's not positive,
0:36
just for 15, 20, 30 minutes,
0:39
and just relax,
0:41
and let your guard down and laugh at yourself
0:45
or laugh at somebody else.
0:47
(laughing)
0:50
So, the recipe that I'm wanting to share with y'all today,
0:54
I'm still a little confused.
0:56
I know that football has started back,
1:00
but I don't know if they're letting folks in to watch it
1:04
because I have seen some games
1:06
where there's pictures of folks,
1:09
like sitting in the seat-
1:10
- [Theresa] In those college ball they're letting,
1:13
like a third.
1:14
- Okay. - So,(mumbles)-
1:15
- Teresa said in college games they're letting
1:17
about a third of the number, that is there.
1:22
- [Theresa] Yes.
1:23
- [Paula] Letting them in.
1:25
So, I know tailgating probably is not as fast and furious
1:29
as it was before the pandemic.
1:32
- [Theresa] You know what though?
1:33
I think it's bigger at homes now,
1:34
like people are sitting at home-
1:36
(mumbles)
1:36
- Yeah tailgating at home, yeah,
1:39
that's great, yeah.
1:42
So, that way you can have who you want
1:44
and as many as you want.
1:46
So, tailgating at home,
1:47
I can see Jamie or Bobby Deen doing that.
1:49
- [Theresa] Absolutely.
1:51
- I can see Anthony Groover of doing that.
1:55
I can see Michelle and Daniel doing that.
1:57
I can see Karrie and Brian doing that-
1:59
- [ Theresa] Me to.
2:00
- Well, that's all of our children.
2:01
(laughing)
2:05
So, this is one of those great recipes for tailgating.
2:08
This is from my magazine cooking with Paula Deen
2:12
and this issue will be on the newsstands,
2:15
I guess sometimes in October.
2:17
- [Theresa] It's usually like the middle of the month.
2:18
- The middle of October
2:20
and it's a November, December issue
2:23
of cooking with Paula Deen.
2:25
I'm wanting to highlight this recipe,
2:30
because of the time of the year it is.
2:33
It's called a Devil Ham Spread
2:36
and it's perfect for these tailgating months.
2:42
It's super simple and after you get it all together,
2:47
it needs to sit in the refrigerator for at least two hours,
2:51
because ham appears to have a lot of moisture in it.
2:56
So, you don't want it to get soupy on you,
2:59
so it needs to firm back up.
3:01
So, I am gonna start with four ounces of just a regular,
3:09
regular ham.
3:14
You can actually buy this ham already cubed
3:19
for omelets and things like that.
3:22
Thank you, Eddie.
3:22
I dropped one and then we gone add
3:25
four ounces of country ham
3:28
and you know, country ham is very, very salty.
3:35
Okay. So, let's get it all in there
3:38
and we're gonna pulse this,
3:41
until smooth.
3:43
(blender whirring)
3:53
For the bag lady, I used to make ham,
3:57
deviled ham sandwiches and they're good but they're messy.
4:02
(blender whirring) Because my fingers
4:02
are moisturizing the ham.
4:03
(blender continues whirring)
4:07
Okay. So, it's just a matter now
4:10
of adding the rest of our ingredients
4:13
and we're gonna add four ounces of cream cheese
4:17
that's been softened, left at room temperature.
4:21
We're gonna add,
4:22
I think it's a third of a cup of mayonnaise.
4:29
You know what I used to like?
4:30
I dunno if y'all ever ate it,
4:33
but that canned devil ham?
4:34
- [Cameraman] Yeah (laughs).
4:36
- Did y'all eat it?
4:36
- [Theresa] I have yes. - (laughing)
4:38
- [Theresa] We always had tins on hand.
4:40
- Yes and I liked it on real fresh white bread
4:44
with mayonnaise.
4:45
- [Theresa] I liked it on Ritz Cracker's.
4:47
- You liked it on Ritz Cracker?
4:49
(laughing)| Alright.
4:51
Lets see, how much mustard is this we've got?
4:54
One tablespoon of a whole grain, mustard.
5:02
Let's see, I can't remember
5:04
the exact amounts of ingredients,
5:06
I'm just gone pick it up and read it y'all.
5:09
A teaspoon of black pepper.
5:16
You know, I think I'm gonna wait on the salt,
5:19
because of that country ham and the capers,
5:22
capers are salty.
5:24
So, let's see, okay, we've got the mustard
5:26
we got one tablespoon of capers,
5:30
two teaspoons of mixed, of minced shallots, shallot.
5:38
Two teaspoons of hot sauce
5:41
and I'm gonna use my hot sauce.
5:43
I just love my brand that we developed.
5:47
I worked a long time on this,
5:49
trying to get somebody that could make it just right for me.
5:52
And it calls for two teaspoons, but you know what?
5:57
I'm just gonna put maybe one teaspoon
6:00
and then I'll come back and see.
6:03
Because I do want the children to be able to eat this too.
6:07
Alright, let's see, one teaspoon of Worcestershire sauce.
6:15
Oops. (laughing)
6:17
My vision, since my cornea died,
6:22
I can't tell like, this is funny.
6:25
I can't tell, like when I'm in my bathroom doing my makeup,
6:30
I can't tell that that-
6:31
- [Theresa] Is not (mumbles)
6:32
- That dripper is not in (laughing)
6:35
in there, you know (laughing).
6:40
It's weird, it's weird.
6:44
Then we've got,
6:47
two tablespoons of chopped green onions, spring onion.
6:52
What, whatever you call that.
6:56
But I love them, I love the green onions.
7:00
Alright, so that's it.
7:01
Our country ham, our smoked deli ham,
7:04
our cream cheese mayonnaise.
7:06
The green onions, whole grain mustard,
7:08
a tablespoon of capers, shallot, hot sauce, black pepper,
7:14
and our Worcestershire and that is it.
7:19
So, you gonna love these kinds of dishes.
7:23
(blender whirring)
7:40
Right, I'm gone see if this needs pushing down some,
7:44
you know how when you're making a cake
7:47
and you got to stop
7:48
and push your ingredients back down.
7:54
(blender whirring)
8:14
I think that's pretty smooth, don't y'all?
8:29
Wow, kabow!
8:33
I know we got to let it sit,
8:35
but it still, is still nice and stiff
8:42
even before being refrigerated, so.
8:47
(laughing) It's so good, Theresa.
8:50
- [Theresa] Mmh.
8:51
- Come get your bite and take you back
8:52
to those potted meat days.
8:54
(laughing) - [Theresa] Oh Gosh.
8:56
- This is so good, I think y'all are gonna just love it.
9:01
So, if your, come over here and get you a baguette.
9:10
We'll fix Eddie a baguette.
9:13
- [Theresa] It's behind you.
9:22
- Okay.
9:25
I'm glad I didn't put any salt in it.
9:28
- [Theresa] Yeah, it probably doesn't.
9:30
- Yeah.
9:34
So, serve it with-
9:35
- [Cameraman] That's great. - [Theresa] That's good.
9:37
- With toasted baguettes.
9:39
- [Theresa] I don't even think you have to refrigerate it.
9:41
- I know. I know, but unless you just want it chilled.
9:46
So, we suggest serving it with like pickled Oke
9:49
or a pickled asparagus in toasted baguettes
9:53
or just, we didn't even toast these.
9:56
So, this is gonna be a winner for y'all.
9:59
What are y'all two think?
10:01
- [Theresa] Absolutely. I'll be making it.
10:02
- Yes. So good.
10:06
I'm putting the hopeless hijacks for apprentices by,
10:10
(laughing)
10:11
the whole piece of okra.
10:15
Rather than veg dishes y'all.
10:19
Have fun rooting for your favorite team.
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