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Country Ham Relish

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Serves 12 to 14 as a dip

Yields about 2 cups, enough for 8 sandwiches

  • by from Fine Cooking
    Issue 122

Served on crackers, endive leaves, or celery ribs, this sweet and salty relish makes an irresistible hors d’oeuvre. It’s also a delicious sandwich spread—try it on buttered whole wheat toast topped with sliced tomato and romaine lettuce leaves.

  • 8 oz. country ham (uncooked or cooked), trimmed of most fat and diced (about 1-1/2 cups)
  • 1/2 cup golden raisins
  • 4 oz. cream cheese, softened and cut into 2 pieces
  • 3 Tbs. mayonnaise or sour cream; more as needed
  • 3 Tbs. sweet pickle relish
  • Freshly ground black pepper

Scatter half of the ham in a layer in a food processor fitted with the metal blade, followed by half of the golden raisins. Repeat the layers with the remaining ham and raisins, and pulse until very few golden raisins remain whole, about fifteen 2-second pulses.

Transfer the mixture to a large bowl and dollop the cream cheese, mayonnaise, and pickle relish evenly over the top. With a silicone spatula, blend the mixture until it’s combined well and spreadable. Adjust the texture with more mayonnaise, if desired, and season to taste with black pepper.

Leftovers

The relish can be refrigerated for up to 5 days.

nutrition information (per serving):
Size : Per 1/4 cup; Calories (kcal): 180; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 4; Protein (g): protein g 9; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 890; Cholesterol (mg): cholesterol mg 35; Fiber (g): fiber g 1;

Photo: Scott Phillips

This transformed a bit of that eternal leftover ham into a delicious sandwich spread. The pickle relish makes it! I used city ham.

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