Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Deviled ham on toast




Source of Recipe


Unknown






List of Ingredients



• 1/2 pound cooked ham
  
• 1/4 C chopped onion
  
• 1/4 C Dijon mustard
  
• 2 T mayonnaise
  
• 1/2 tsp horseradish
  
• 1/8 tsp cayenne
  
• 10 slices bread
  
• 3 T melted butter
  
• 2 T finely chopped parsley
  






Instructions



1. Chop ham and onion finely, add mustard, mayonnaise, horseradish and cayenne. Blend well.
   
2. Cover and chill until needed. (up to 24 hours).
   
3. Butter both sides of bread, toast 350 degree F. on each side, 5 minutes each. Spread with ham whene cool and sprinkle with parsley. Can be served on crackers.