Deviled Ham Cornucopias Recipes

Steps:

• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

Steps:

• Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
• Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

Steps:

• Pulse 8 ounces coarsely chopped country ham or good deli ham in a food processor until finely chopped. Transfer to a large bowl and mix in 4 ounces room-temperature cream cheese, 1/4 cup mayonnaise, 1 tablespoon hot sauce, 2 teaspoons whole grain mustard, and 1/8 teaspoon cayenne pepper (optional). Fold in 1 chopped scallion and 2 tablespoons finely chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

Steps:

• Cut each slice of bread with a 3" round cookie cutter. Flatten each bread round with a rolling pin, between sheets of waxed paper.
• Spread flattened bread rounds on both sides with mayonaisse. Roll each one up to form a cornucopia shape, and secure with a toothpick. Place cornucopias onto a parchment-lined baking sheet.
• Bake at 350%, for 12-15 minutes. Watch carefully to avoid burning. Remove toothpicks, and cool on wire racks.
• Meanwhile, in a small bowl combine deviled ham, eggs, and mustard. Fill cooled cornucopias with ham mixture, and sprinkle lightly with paprika.