Potted Devilled Ham

This is an excellent spread to serve with crusty bread, crackers, some pickles and some cheese—a perfect lunch. You can also turn this in a sandwich spread by adding some mayonnaise and maybe a little chopped celery and/or onion.

Ingredients (makes about 3 cups):

A little more than ½ cup cold water

1 to 2 teaspoons dry mustard (like Coleman’s®), depending on your taste

½ teaspoon turmeric

Pinch of ground nutmeg

3 cups coarsely chopped ham

½ teaspoon freshly cracked black pepper

1 Tablespoon capers (optional)

¼ cup butter, melted (for creating a seal over the ham)

Directions: In a mixing bowl, combine half of the cold water, dry mustard, turmeric and cloves. Toss the chopped ham in this mixture and then pulse in a food processor about 15 times until all ingredients are very finely chopped (almost like a pate). Add additional water, a little at a time, until the spread holds together to your liking. Stir in the pepper and capers, if using. Pack tightly into clean jars and then cover with about ¼ inch of melted butter. Chill until the butter hardens and then store in the fridge for a week or so. Once you break through the butter seal, use within a few days. If you prefer, you can just pack it into clean containers without the butter and use within a few days.