BOSTON (WHDH) - In this edition of What’s Cooking, 7’s Sarah French visited Grill 23 in Boston to learn how to make their deviled ham dish.

Deviled Ham
Grill 23 & Bar, Culinary Director Eric Brennan

2 lbs Boneless smoked Ham
2 ea Hot pickled red peppers
¼ cup Cornichons, minced
½ lb Cream cheese, softened
1/3 cup Mayo
1 TBS Maple syrup
1TBS Dijon Mustard
½ tsp Smoked paprika
Salt and pepper to taste
Tabasco & Worcestershire to taste
2 each Eggs, hardboiled

1. Puree ham in food processor. Remove and place into a mixing bowl.
2. In the food processor, whip cream cheese with mayo, mustard, maple syrup, paprika, Worcestershire and Tabasco.
3. Add cream cheese mixture, cornichon and peppers to ham and mix thoroughly. Season with salt and pepper to taste.
4. Grate the hardboiled eggs and serve with the ham mixture on warm buttermilk biscuits.

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