Deviled Ham
This is wonderful on sandwiches. A must for a tray of finger sandwiches.
1/3 cup minced onion
1/4 cup butter
1 tablespoon flour
1 tablespoon dry mustard
pinch of cayenne
1 cup heavy cream, scalded
2 cup ground cooked ham
2 tablespoons Dijon-style mustard
2 to 4 teaspoons prepared horseradish, drained
Saute the onion in the butter, until it is softened.
Stir in flour and dry mustard, cook over low heat, stirring for 3 minutes.
Remove from the heat and pour in the scalded cream, whisking until the mixture is thick and smooth.
Return to heat and simmer the sauce for 15 minutes.
Combine the sauce with the mustard and horseradish.
Chill, covered for two hours, for the flavors to meld.
Great served as a sandwich on Brioche.
Makes 2 cups
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