recipe 
3 tablespoons diced shallot
3 tablespoons diced fresno chile, or semi hot red chile
3 tablespoons red wine vinegar
1 pound block of country ham, cut into 1-inch cubes (Broadbent preferred, but any semi dry ham will work)
2 cups Duke’s mayonnaise
Salt
2 tablespoons roughly chopped flat leaf parsley
Garnish: 2 tablespoons thinly sliced chive
To serve: crackers, pickles, spicy mustard
Ingredients
steps
- In a small bowl, combine the shallot, fresno chile, and red wine vinegar. Set aside. Cut country ham into 1-inch cubes.
- In a food processor, add ham and pulse in one-to-two second intervals until chopped and consistently fluffed and flaky. Transfer ham to the bowl of a stand mixer fitted with paddle attachment. Add the mayonnaise, pepper-shallot-vinegar mix, and parsley, and mix the ingredients on setting medium-low speed until well combined and mixture has smearable consistency. If the spread seems dry, add more mayonnaise. Add salt and vinegar to taste.
- Transfer to a serving bowl and garnish with chives.
Date Published: 04.29.21
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- From Jonathan Searle, Executive Chef at Proof on Main, Lexington, Kentucky
