Deviled ham spread: A favorite with “menfolk”

January 8, 2014 § 10 Comments

Last weekend, I found a vintage cookbook from the 1970’s.  It’s from a Junior League in Alabama, and the recipes are marvelous.  It’s fun seeing what people ate back then, but I especially like the regional and family names for recipes…concoctions like “Carol’s Confetti French Dressing,” and “Aunt Mary’s Whiskey Cake” make me think about my own family traditions.  I can’t wait to try “Vera’s Blizzard Balls,” which turns out to be ordinary dinner rolls…still, with a cool name like that, don’t you think there’s a really fabulous story in there somewhere?  Speaking of balls, there are also “Brickle Balls,”  “Fruity Balls,” and “Aunt Cissy’s Balls.”

In the Appetizer section, along with such offerings as “Crabmeat Mould” (mould spelled with a “u” just to make it extra special) and “Brantley’s Crabmeat Spread”  I happened upon a recipe with canned deviled ham as an ingredient.  Canned deviled ham is what Dave and I keep in the pantry for camping trips, or when we’re starving, or when we run out of catfood (yes, Underwood canned deviled ham is really that awful).  It’s very salty and pretty blah.  It’s what you eat when there literally is nothing else in the house.  At all.

Since we actually have a couple of cans of deviled ham leftover from our camping trip to Oregon, I thought I’d try making the “Deviled Ham Spread” from my vintage cookbook.   I made some modifications, adding extra seasoning mostly.  With my changes, this stuff is pretty good…actually, more than pretty good; I really liked it.  It would be great for an appetizer at a party.  Even though it starts out with off the shelf ingredient basic like canned deviled ham, it’s actually delicious…just don’t tell your guests what’s in it.

Also, just to let you know, according to my cookbook, this is a “favorite with the menfolk,” but I liked it too, being a girl and all.

Ham spread from the 1970’s: For menfolk

1 4.25-ounce can Underwood deviled ham spread (or 1/2 cup of liverwurst)

8-ounces cream cheese, softened

1 tablespoon Herbs de Provence

1/4 teaspoon red pepper flakes

1 clove garlic, minced

2 teaspoons Worcestershire Sauce

1/4 teaspoon pepper

Place all ingredients in a bowl, and use a fork to mix well.  Serve to menfolk with crackers or sliced vegetables.  If you use liverwurst, act like it’s a secret ingredient, and your Aunt Cissy (the one with “the balls”) will disown you for giving away the recipe.


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