Devilled Ham

Ingredients

• Devilled ham is sold in pots
• spread between two thin slices of bread
• a very slight layer of butter

Method

1. 1

   Spread devilled ham between two thin slices of bread or on thin toast.

2. 2

   Optionally, add a slight layer of butter over the bread.

3. 3

   For serving hot, heat the devilled ham in the oven and spread it on toast cut into fingers.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 101. The excerpt below is the record exactly as published.

Devilled ham is a species of potted ham, only very hot. It is an excellent dish to be served at breakfast, lunch, or supper, and it is also often used to make sandwiches. There are many restaurants now open in London, especially those known as the Bodega, where a variety of sand- wiches are served for luncheon. Of all the sandwiches thus met with, devilled ham are the most popular. The devilled ham is simply spread between two thin slices of bread, or the sandwiches can be made with thin toast. As a ride it is sufficiently rich in itself not to require the addition of butter, but a very slight layer of butter over the bread is still a decided improvement. Devilled ham can also be served hot on toast after dinner, as a substitute for anchovy on toast, or caviare on toast. When it is served this way the devilled ham should first be heated by being placed in the oven for a short time, and the toast should not be buttered too thickly, as the ham itself is somewhat rich. The hot mixture should be spread on the toast, which must then be cut into “fingers,” about three inches long and an inch wide. Devilled ham is sold in pots

Cook this with the app: pantry check, scaling, and the assistant.