Sweet & Smoky Deviled Ham
While some form of minced ham has probably been around for hundreds of years, the term "deviled ham" as we now know it, first came about when the Underwood Company started experimenting with spiced ham recipes around 1868. Soon, they received a patent on their now-famous little red devil logo and began producing deviled ham in the familiar small cans. It quickly caught on and home cooks were soon making their own versions of the stuff.
Here's a recipe with some attitude - full of intriguingly smokey, slightly sweet, seriously spicy flavor!
Put the dried chipotle chile in a small bowl and cover with boiling water. Allow to stand for about 20 minutes, or until plumped up and soft. Drain and using rubber gloves, carefully cut the chile open and remove the stem and seeds. Chop coarsely and set aside.
Do not allow any part of the chile to touch your skin - especially nose, mouth or eyes!
Heat the oil in small pan over medium heat. Add chopped onion and sauté for about 4 - 5 minutes, stirring frequently, until slightly softened and translucent, but not browned. Remove from heat and set aside to cool.
Combine all ingredients in a food processor and pulse until well-blended but still slightly coarse.