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Leftover Ham On Toast

Madhuri.Dixit's picture
  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.

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