Leftover Ham On Toast
|Diced cooked ham||2 Cup (32 tbs), well packed|
|Potato||1 Medium, boiled, peeled, and diced|
|Onion||1⁄2 Medium, peeled and chopped|
|Fresh ginger||1 Teaspoon, peeled and grated|
|Garlic||2 Clove (10 gm), peeled, finely chopped|
|Chinese parsley||1⁄2 Cup (8 tbs), washed (Coriander Greens Or Cilantro)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon (Use As Desired)|
|Ground cloves||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Tamarind paste/1 1/2-tablespoons lemon juice||3 Tablespoon|
|Cocktail rye bread slices/Melba rounds / any firm bread slices||5 Small, crust removed, cut into 4 rectangles (Use Small Rounds)|
|Melted butter||3 Tablespoon|
Put the ham, potato, onion, ginger, garlic, and parsley through the fine blade of a meat grinder.
Add black pepper, cayenne pepper, cloves, nutmeg, cinnamon, and tamarind paste or lemon juice.
Mix well with hands.
You can do this much ahead of time and keep it covered in refrigerator.
Twenty-five minutes before serving time, preheat broiler.
If using bread, spread out as many slices as will fit on a large baking sheet, and lightly toast one side.
Remove from broiler and turn over.
Spread other side with the ham paste 1/4-1/3 inch thick.
(Melba rounds do not need toasting on o'ne side.
You can just spread ham mixture on them directly.) Make sure the edges of bread or Melba toast are covered or you will burn them.
Brush with melted butter.
Place under broiler and broil 7 to 8 minutes or until golden brown.
Do as many batches as you need.
To serve: Place on platter and serve hot with drinks.