My sister described eternity as a couple with a leftover Easter ham. So, in anticipation of the holiday, here’s a preparatory thought:
I like sandwich spreads and often prepare chicken, egg, or tuna to pile on good bread with mayo and lettuce. Not so much with ham. But I had an urging, and a leftover quarter ham, only to discover that I could not find a recipe that came close to what I had in mind. So here we have, for Easter Monday:
ETERNITY HAM SPREAD
10 oz smoked ham, very finely diced with a knife, or pulsed in a Cuisinart to a medium cut
3 tablespoons mayo, maybe more
2 tablespoons Dijon mustard
5 squirts of Tennessee Sunshine or other medium-hot pepper sauce (not Tabasco)
1.5 cloves garlic, pureed
1/4 cup shallot, finely diced
4 cornichon or gherkin pickles, finely diced
1/2 teaspoon red pepper flakes
1/2 whole lemon, juiced
2 light shakes of cayenne, to taste
Do not add salt
Method:
1. Process the diced ham and set aside
2. In a bowl, mix all the other ingredients
3. Add the ham and mix thoroughly
4. Add more mayo if too dry
5. Taste, then hold in the fridge
