Yield: Yields about 2 cups, enough for 8 sandwiches
Servings: 12 to 14 as a dip
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.
The relish can be refrigerated for up to 5 days.
Reminds me of the Deviled Ham Spread my mom used to buy. I didn't have any raisins at the same time as the piece of ham I wanted to do away with, but did find some dried apricots in the frig. Subbed those in, and I think it made a very interesting spread! Next time, I think I would make it a little savory/sweet and add some Dijon mustard, shallots, and/or horseradish. We'll see!
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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