Deviled Country Ham Salad Appetizer with Pickled Baby Beets and Sweet Potato Crumble
- 2 lb Edwards' cooked country ham slices
- 8 ounce Duke's Mayonnaise
- 4 ounce whole grain mustard
- 2 ounce hot sauce
- 1 lemon
- 1/3 cup chopped parsley
- 1 Shallot
- 1 Stick of Butter
- 1/2 dozen sweet potato biscuits
- 1 jar pickled baby beets.
Pre-heat an oven to 200 degrees F. Finely chop 2 lb. of cooked country ham slices. Zest 1/2 lemon, then cut in half. Finely chop 1 medium sized shallot. Chop fresh parsley until there is about 1/3 cup of chopped parsley.
MAKE HAM SALAD
Add chopped country ham, lemon zest, shallot, and parsley to a large bowl. Squeeze each half of lemon juice into the bowl. Also, add 8 oz. Duke's Mayonnaise, 2 oz. hot sauce, as well as salt and pepper to taste. Stir to combine until everything is equally incorporated**. Cover the ham salad bowl with plastic wrap and place in a refrigerator for at least one hour to allow flavors to build.
**Wet ingredients can be adjusted to taste if you prefer a drier or wetter ham salad.
MAKE BISCUIT CRUMBLE TOPPINGS
Take 1/2 dozen sweet potato biscuits** and crumble eat one to bits onto a baking sheet, and set aside. Put 2 TBSP of butter in a small microwave-safe bowl. Melt the butter in a microwave. Take the melted butter and drizzle it over the crumbs of sweet potato biscuits. Place the baking sheet in the oven at 200 degrees F for 1.5 hours or until crumbs are crunchy. We recommend tossing the crumbs every twenty minutes while baking.
**You can bake your own sweet potato biscuits or have these pre-made biscuits for this recipe.