REVIVAL’S DEVILED HAM

Chef Kevin Gillespie serves this classic Southern spread on thick rectangles of buttered white bread. Smeared on saltines, it’s also a delicious snack with beer.

1 teaspoon dry mustard 2 tablespoons lager beer 1 pound ham (may be cured, smoked or baked), roughly chopped 1/2 cup Duke’s mayonnaise 2 tablespoons yellow mustard 1/2 cut sweet onion, roughly chopped 3 tablespoons fresh parsley, roughly chopped 3 tablespoons cane syrup 2 tablespoons Tabasco sauce 1 tablespoon Worcestershire sauce 2 teaspoons Hungarian paprika (may use regular paprika) 2 tablespoons green onions, white and green parts, sliced Salt and black pepper

Place the dry mustard and the beer in a small cup. Mix well and allow to sit for 10 minutes.

Place the ham in a food-processor bowl, and grind until coarsely chopped. (Don’t over process.)

Add the mustard-beer mix, mayonnaise, yellow mustard, onion, parsley, cane syrup, Tabasco sauce, Worcestershire sauce, paprika and green onions. Blend until smooth. (You want a nice spread like consistency. Don’t over-process, or it will become soupy.)

Taste and season for salt and pepper. (You may not need salt, since cured ham tends to be quite salty.)

Place in a covered container, and chill overnight. Use to make sandwiches or spread on Saltine crackers. Makes: About 4 cups, or enough for about two-dozen finger sandwiches.

Per 2-tablespoon serving: 65 calories (percent of calories from fat, 67), 3 grams protein, 2 grams carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 9 milligrams cholesterol, 229 milligrams sodium.

BECKY STEIN PHOTOGRAPHY